Parmesan Kale Chips make the perfect can't-eat-just-one salty snack or easy side dish! Super healthy, kid-friendly, and topped with Parmesan cheese, it's the best way to eat this superfood! Plus gluten free, kale chips are ready in under 10 minutes!
Fresh From the Garden
- The Perfect Salty Snack or Side Dish! - If you're a fan of chips, pretzels, and all the salty snacks, you are going to love homemade kale chips! They give you that hint of salt that makes you want one after another, but with kale chips, that's alright! My family was skeptical when I made my first pan. We couldn't quite decide if we liked them, but we couldn't stop eating them til the pan was gone! We were hooked, so we've kept growing kale in the garden, and we've been making these garden harvest Kale Chips ever since!
- Quick and Easy! - Baked Kale with Parmesan couldn't get much easier! They cook up so fast that the most important part is watching them so they don't burn! In under 10 minutes, they are ready to be an easy side dish for any dinner, or a healthy snack.
- A Seriously Healthy SUPER Food! - We know those big leafy greens are super good for us! And there's something about salty snacks that you can never eat just one, but with kale chips, I guess that's alright! Try them for yourself and see if you don't eat the whole pan! I also throw kale in my Bolognese Sauce, add it to Pesto, and chop it up with my other herbs to freeze in bags for the winter. Great to throw in soups, sauces, and on pizza!
Instructions
Wash your kale under cold water and then make sure it's fairly dry before chopping. You can do this by shaking off the excess water, lightly dabbing it with a kitchen towel, or even using a salad spinner. Remove the stems by cutting along the stem with a knife and then chop the leaves into chip-sized pieces.
Toss them on a sheet pan with olive oil, salt and pepper and roast in the oven at 400° for about 7 minutes. Check them after 5 minutes, you can even gently toss them on the pan with your hands (don't burn yourself!) or tongs.
Keep and eye on them toward the end so they don't burn! Sometimes the outer edge of the pan cooks quicker than the inside, so a quick toss to get all the kale crisp helps even them out. Just don't burn them!
Just as they come hot out of the oven, top them with Parmesan, shredded with a microplane so it melts over them. Serve immediately.
Tips for No Fail Kale Chips
- Massage the Leaves - When you are tossing the raw kale with oil, salt and pepper, don't use too much oil. You don't want them to be soggy. Then you want to toss them with your hands, kind of massaging the oil into the leaves so they are completely coated. Spread them out in a single layer on the pan.
- Just So Much and No More! - Don't burn the kale chips, really, don't burn the kale chips! But, they also can't be underdone or they will be soggy and not crisp! So, yes, you have to cook kale chips just perfectly! When you sense that they are starting to get crispy, after 5 or so minutes, give them a gentle toss carefully with your hands or with tongs. They are so thin that a slight variation in the oven temperature evenness can cause part of the pan to be done and the rest not to be. So give them a quick toss and then bake another minute, then check again. Don't walk away, you gotta watch them at this point!
- Use A Block of Parmesan Shredded with a Microplane - The idea is that you want the hot-from-the-oven kale chips to melt the Parmesan cheese instantly as it's shredded over them. A microplane is the perfect tool because it shreds the cheese so thin that it melts on contact, becoming one with the kale chips! Using pre-shredded cheese or a larger grater will work, it just won't adhere as well.
Recipe FAQ's
To store homemade kale chips, let them cool completely and then store in an airtight container on the counter for 1 to 2 days. Homemade Kale Chips are best eaten fresh so don't make more than you think you will eat.
Yes! These are the healthiest "chips" you'll ever eat! Homemade kale chips are completely gluten free!
Serve Kale Chips With
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Parmesan Kale Chips
Ingredients
- 5 leaves kale stems removed and cut into chip sized pieces
- 2 teaspoons olive oil
- ¼ teaspoon kosher salt
- 6 grinds fresh black pepper
- Parmesan Cheese shredded
Instructions
- Preheat oven to 400°, convection bake.
- Spread the kale pieces in a thin layer on a baking sheet pan and drizzle with olive oil, salt and pepper. Toss and massage well with your hands.
- Bake for about 5 minutes, then check and toss them with your hands or tongs. Bake a total of 7 to 9 minutes or until leaves are just crisp but not burnt (See recipe notes).
- Top with shredded Parmesan cheese when they are hot out of the oven, a microplane works perfectly! Serve immediatly.
Notes
- Wash your kale and then make sure it's fairly dry before chopping. You can do this by shaking off the excess water, lightly dabbing it with a kitchen towel, or even using a salad spinner.
- Just So Much and No More! - Please, don't burn the kale chips! But, they also can't be underdone or they will be soggy and not crisp! So, yes, you have to cook kale chips just perfectly! When you sense that they are starting to get crispy, after 5 or so minutes, give them a gentle toss, carefully with your hands or with tongs. They are so thin that a slight variation in the oven temperature evenness can cause part of the pan to be done and the rest not to be. So give them a quick toss and then bake another minute, then check again. Don't walk away, you gotta watch them at this point!
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