Parmesan Kale Chips

5 from 2 votes

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!

Prep Time3

Cook Time7

Total Time10

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 71kcal

Author: Meryl Downing

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
¼ cup Parmesan Cheese shredded with a microplane

Instructions

Preheat oven to 400°, convection bake.
Slice down along the stem to remove the leaves and chop them. 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.
Use a large enough pan so the kale can be spread out in a single layer.
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. Really watch them in the last couple minutes of cooking!

Nutrition