Garlic Parmesan Kale Chips
Light, crunchy, and loaded with flavor, these garlic and parmesan kale chips are the perfect healthy snack. They’re easy to make, packed with nutrients, and baked to crispy perfection in just 20 minutes.
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.
