Crispy, savory, and incredibly satisfying, these homemade kale chips are a nutrient-packed snack you can feel good about.
Rich in plant-based protein, fiber, and good fats, they’re also low in carbs and saturated fat, making them a smart alternative to traditional chips.
With just a handful of simple ingredients, you’ll have a crunchy, flavorful snack ready in minutes—perfect for everyday cooking, quick cravings, or healthy meal prep.
Garlic Parmesan Kale Chips
Equipment
- 1 large baking sheet
- 1 large mixing bowl
- 1 salad spinner (or clean towel for drying)
- 1 sharp knife
- 1 garlic press or mincer
Ingredients
- 2 bunches fresh kale
- 5 –6 cloves garlic minced
- Sea salt to taste
- 3 teaspoons olive oil
- ¼ cup freshly grated parmesan cheese
Instructions
- Prepare the kale leaves: Begin by removing the thick, woody stems from the kale. Hold each stem firmly at the base and pull upward to strip away the leaves, or use a sharp knife to cut them off cleanly. Once separated, tear the leaves into medium-sized pieces, remembering that they will shrink slightly as they bake. Keep the pieces large enough to handle easily but small enough to enjoy as bite-sized chips.
- Wash and dry completely: Rinse the kale thoroughly under cold running water to remove any dirt or grit. A salad spinner works best for drying, as it removes water efficiently, but if you don’t have one, spread the leaves on a clean kitchen towel or layers of paper towels and gently pat dry. Take your time here—any remaining moisture will cause the kale to steam in the oven instead of crisping.
- Season with oil, garlic, and salt: Place the clean, dry kale leaves into a large mixing bowl. Drizzle the olive oil evenly across the leaves, then sprinkle in the minced garlic and a light pinch of sea salt. Using your hands, gently massage the oil and seasoning into each leaf, making sure the edges and folds are lightly coated. Avoid adding too much oil—just enough to cover the surface without leaving the leaves heavy or greasy.
- Arrange on a baking sheet: Line a large baking sheet with parchment paper for easier cleanup if desired. Spread the seasoned kale leaves into a single layer on the tray, being careful not to crowd or overlap them. Overcrowding prevents air from circulating and will result in chewy chips. If needed, bake in two separate batches to ensure every leaf gets evenly baked and crispy.
- Bake the kale slowly: Preheat the oven to 300°F (150°C). Place the baking sheet on the center rack and bake for about 10 minutes. After the first 10 minutes, carefully rotate the tray to promote even cooking, then continue baking for another 10–15 minutes. Watch the kale closely during this time—the chips are ready when they are dry, crisp, and lightly browned around the edges but not burned.
- Finish with parmesan cheese: Remove the tray from the oven and let the kale chips cool slightly on the baking sheet for 2–3 minutes. While they are still warm, sprinkle the freshly grated parmesan cheese over the top. The heat will help the cheese stick lightly to the chips and add a rich, savory flavor that balances perfectly with the garlic and salt.
- Serve or store properly: Enjoy the kale chips warm for maximum crunch and flavor. If you’d like to store them, wait until they are fully cooled, then transfer them into an airtight container lined with paper towels to absorb any extra moisture. Keep them at room temperature, and for the best texture, eat them within 2–3 days. If they soften, place them back in a low oven for a few minutes to restore crispness.
Notes
- Drying the kale thoroughly is the most important step for crispiness.
- Avoid overcrowding the baking sheet—air circulation is key.
- A light coat of oil prevents sogginess.
- Parmesan should be added after baking for the best flavor.
- Chips may shrink during baking, so start with larger pieces.
- Use freshly grated cheese for better melting and taste.
- Rotate the pan halfway through for even crisping.
- Kale chips are best eaten fresh but can be stored briefly.
Chef’s Secrets for Perfect Results
The real secret to irresistible kale chips lies in preparation.
Make sure the leaves are bone-dry before seasoning; even a little leftover water will steam the kale, leaving it chewy instead of crisp.
Another trick is to massage the oil into the leaves using your hands rather than tossing with utensils.
This ensures every fold of the leaf gets a thin, even coating.
Lastly, don’t rush the process—low and slow baking at 300°F brings out maximum crunch without burning the delicate leaves.
Serving Suggestions for Kale Chips
Kale chips make a wonderful standalone snack, but they can also be paired creatively.
Serve them as a side dish with grilled chicken, fish, or sandwiches for a healthy crunch.
They also work well as a topping—sprinkle them over salads, grain bowls, or even creamy soups for added texture.
For a party platter, offer them alongside hummus, guacamole, or Greek yogurt dip to balance the flavors with a creamy element.
Storage Tips to Keep Them Fresh
Kale chips are best enjoyed immediately, but if you want to save them, let them cool completely before storing.
Place them in an airtight container lined with a paper towel to absorb any excess moisture.
Keep the container at room temperature, not in the refrigerator, as the cold can make them soggy.
For the crispiest texture, consume within 2–3 days.
If they lose crunch, pop them back in a low oven for a few minutes to revive them.
Frequently Asked Questions
1. Can I make kale chips without cheese?
Yes, absolutely! Parmesan adds a savory flavor, but you can leave it out for a vegan version or swap it with nutritional yeast for a cheesy taste without dairy.
2. Why aren’t my kale chips crispy?
The most common reasons are excess moisture on the leaves or overcrowding the baking sheet. Make sure your kale is completely dry and bake in batches if necessary.
3. Can I use pre-cut bagged kale?
You can, but it’s best to use whole bunches. Pre-cut kale often has more stems and smaller pieces, which can burn quickly and don’t crisp as evenly.
4. How do I keep kale chips from tasting bitter?
Overbaking can make kale taste bitter. Keep the oven at a low temperature and watch closely during the last few minutes of baking to avoid charring.
5. Can I try different seasonings?
Definitely! Kale chips are versatile and can be flavored with spices like smoked paprika, chili powder, or cumin. You can even add a squeeze of lemon juice after baking for brightness.
