Parmesan Kale Chips
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
If raw kale leaves don’t appeal to you, try baked kale chips! These crispy, salty green snacks are trendy for a reason: they are easy to make, incredibly healthy and so delicious! Not to mention that baking the kale instead of deep-frying it retains all of its nutritional benefits. To keep these chips crisp, do not cover them after they are baked.
  • 1 large bunch green kale, trimmed and thick centre rib removed
  • 2 Tbsp (30 mL) olive oil
  • 2 Tbsp (30 mL) freshly grated Parmesan cheese
  • Salt and pepper
  1. Preheat the oven to 350°F (175°C). Spray 2 large baking sheets with vegetable oil.
  2. Tear the kale leaves into bite-size pieces and place in a large bowl. Add the oil, Parmesan, and salt and pepper. Using your hands, massage the leaves for about 2 minutes to soften them. Arrange the leaves in a single layer on the prepared baking sheets.
  3. Bake in the preheated oven for 15 minutes or just until crisp. Remove from oven and let cool completely on the baking sheets.
  4. TIP
  5. To store chips so they stay crisp, place dry (uncooked) rice in the bottom of an airtight container and then place the cooled kale chips loosely on top. Cover and set aside at room temperature. The rice will absorb any excess moisture. Will keep for up to 1 week.
  7. Kale is a superfood, and 1 cup (250 mL) provides more than your daily needs for vitamin A and vitamin C. Vitamin A is important for eye health, and vitamin C strengthens your immune system. Kale chips are a great low-calorie snack: 1 cup (250 mL) contains only 33 calories, 3 grams of protein and 2.5 grams of fibre.
  9. Even kids enjoy this crunchy leafy green snack. Ask them to join you in the kitchen to help you prepare it. It’s a great way to educate children about this healthy alternative to the standard potato chip.
  12. Calories 43
  13. Carbohydrates 0.1 g
  14. Fibre 0.3 g
  15. Protein 0.8 g
  16. Fat 3.9 g
  17. Saturated Fat 0.7 g
  18. Cholesterol 1.1 mg
  19. Sodium 26.3 mg
Recipe by Noshing With the Nolands at