Better Bites

My experiments in healthy eating, cooking, and living

Crispy Baked Kale Chips Three Ways

Parmesan garlic kale chips just out of the oven

Parmesan garlic kale chips just out of the oven

After seeing bags of baked kale chips in the aisles of Whole Foods, I decided that it was time to arm myself with a fresh bag of organic kale and try it for myself. I only first ate kale earlier this week, but I was ready to experiment with it. For my first batch of kale chips I went with ingredients that I knew would complement each other and the leafy green vegetable. I made baked kale chips with garlic and Parmesan cheese. Personally, I’m not sure how anything covered in Parmesan cheese could taste bad. Then after baking, me and my fiancee ate the entire tray of baked kale chips (while standing at the stove mind you). I decided to use the extra kale I had to make two other versions of these crispy, melt-in-your-mouth chips. I made a spicy smoked paprika version, as well as Parmesan rosemary kale crisps. Each version was just as crispy and delicious as the next. The paprika and cayenne version packed some spice. I know that this may lower the amount of vitamins that you take in from eating the kale, but it certainly is worth trying! These chips are best eaten that day and not stored for later use (as they will get slightly soggy. If you have any tips for keeping them fresher let me know!

Baked kale chips three ways: 

*Serves 2-3 people per recipe

Parmesan garlic chips:

2 cloves of garlic diced

1 tbsp of olive oil

1/8 cup of Parmesan cheese

1/8 tsp of sea salt

3 cups of washed and dried organic kale

Parmesan rosemary kale chips: 

1/2 teaspoon dried rosemary or 1 teaspoon of fresh rosemary, sliced in half (fresh is preferred

1 tbsp olive oil

1/8 cup of Parmesan cheese

1/8 tsp of sea salt

3 cups of kale, washed and dried

Smokey paprika kale chips: *please note that these kale chips are spicy

LESS than 1/8 tsp of cayenne pepper (or they will be super spicy as some of mine were)

1/8 tsp of smoked paprika

1/8 tsp of cumin

1/8 tsp of garlic powder

1/8 tsp of salt

1 tbsp of olive oil

3 cups of kale, washed and dried well

Directions to cook kale chips: 

1- First preheat the oven to 350 degrees. Then, if your kale didn’t come prepackaged and already cut up, remove the ribs from the kale. You will also need to chop the kale into bite-size pieces. You may have to do this even if it did come prepackaged. If you don’t, then the chip will still be moist and the rib won’t cook through all the way.

2- Wash and thoroughly dry the kale. Drying the kale ensures that the chips will be crispy as soon as you take them out of the oven.

3. Line a baking sheet with parchment paper. Then spread out the kale. Evenly distribute the oil over the kale. Add the spices (by sprinkling them over the kale) and Parmesan cheese. Then mix the ingredients to ensure that the spices and cheese have evenly coated the kale. *For the rosemary and paprika versions I added the spices to the oil before putting them on the chips. The mixture was better combined that way.

4- Cook for about 10 to 15 minutes in the oven or until the edges of the kale begin to brown. Enjoy!

Feel free to post any recipes to your favorite healthy snacks!


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5 thoughts on “Crispy Baked Kale Chips Three Ways

  1. beckyblueeyes on said:

    LOVE kale. Thanks for sharing these yummy new varieties. I sauteed them in butter or olive oil for years before I discovered baking them. Now I can bake them in fun different ways? Awesome. xo

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