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Crispy Garlic Parmesan Kale Chips

crispy garlic parmesan kale chips - featured image

These crispy garlic parmesan kale chips are a quick, easy, and healthy snack with a perfect balance of nutty parmesan and robust garlic flavor. They are crunchy, flavorful, and perfect for guilt-free snacking or party appetizers.

Ingredients

Scale
  • 1 large bunch fresh kale (about 8 cups torn leaves, stems removed)
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper (optional)

Instructions

  1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Wash the kale leaves thoroughly and dry completely using a salad spinner or towels.
  3. Tear the kale into bite-sized pieces, about 2 to 3 inches each, avoiding thick stems.
  4. In a large mixing bowl, drizzle the olive oil over the kale and massage it into the leaves until evenly coated (about 1-2 minutes).
  5. Add the Parmesan, garlic powder, sea salt, and black pepper to the kale and toss well to coat every leaf.
  6. Spread the kale leaves evenly on the prepared baking sheet in a single layer without overlapping.
  7. Bake for 20 minutes, then carefully flip the leaves with a spatula or tongs to promote even crisping.
  8. Bake for another 10-15 minutes, watching closely to avoid burning.
  9. Remove from oven when chips are crisp but not browned; they should snap easily when bent.
  10. Let cool on the baking sheet for 5 minutes to crisp further.
  11. Serve immediately or store in an airtight container once fully cooled.

Notes

Dry kale thoroughly before baking to avoid soggy chips. Flip chips halfway through baking for even crisping. Use garlic powder instead of fresh garlic to prevent burning. Let chips cool completely before storing to maintain crunch. For vegan option, substitute Parmesan with nutritional yeast. For a spicy twist, add smoked paprika or cayenne pepper.

Nutrition

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