These crispy garlic and Parmesan kale chips are a game-changing healthy snack that’s ready in just 21 minutes. Packed with vitamin A and C, these oven-baked treats deliver the perfect crunch while keeping calories low at just 61 per serving. The savory combination of fresh garlic and aged Parmesan transforms ordinary kale into an irresistible alternative to traditional chips. Whether you’re movie-watching or need a quick afternoon pick-me-up, these nutrient-rich chips satisfy both your snack cravings and wellness goals.
Ingredients for Crispy Kale Chips
- Fresh Kale: 2 bunches, stems removed and chopped into bite-sized pieces
- Garlic: 5-6 cloves, finely minced for maximum flavor distribution
- Olive Oil: 3 teaspoons, helps achieve perfect crispiness
- Sea Salt: To taste, enhances the overall flavor
- Parmesan Cheese: 1/4 cup freshly grated, adds a delicious savory finish
Step-by-Step Instructions
- Prep the Kale: Remove large stems and chop into manageable chunks. Wash thoroughly and dry completely using a salad spinner for best results.
- Season: Place dried kale in a large bowl and toss gently with olive oil, sea salt, and minced garlic until evenly coated.
- Arrange: Spread kale pieces on a large baking sheet in a single layer. Avoid overcrowding – use two batches if needed for optimal crispiness.
- Bake: Heat oven to 300°F. Bake for 10 minutes, rotate the pan, then continue baking for 10-15 minutes until crispy.
- Finish: Let cool for a few minutes, then sprinkle with fresh parmesan cheese. Enjoy warm or store in an airtight container.
Drying Tips for Perfect Crispiness
Getting your kale super dry is the secret to amazingly crispy chips! After washing, give your kale a good spin in a salad spinner. No spinner? Pat each leaf gently with paper towels or a clean kitchen towel. Any leftover water droplets will create steam in the oven, leaving you with soggy chips instead of that wonderful crunch we’re after.
Storage Tips
Your kale chips will stay crispy for 2-3 days when stored properly. Keep them in an airtight container at room temperature, but add a paper towel at the bottom to catch any extra moisture. Skip storing them in the fridge – the moisture will make them lose their crunch. If they get slightly soft, pop them in the oven at 300°F for 2-3 minutes to crisp them up again!
Easy Variations
Love this basic recipe but want to mix things up? Try these simple swaps:
- Replace parmesan with nutritional yeast for a dairy-free option
- Add a pinch of red pepper flakes for some heat
- Sprinkle with ranch seasoning instead of garlic
- Use smoked paprika and garlic powder for a smoky twist Just keep the oil and salt as your base, and have fun with different seasonings!
Serving Ideas
These crispy kale chips make a fantastic snack on their own, but they’re also great:
- Crumbled over soups or salads
- Packed in lunch boxes
- Served alongside sandwiches
- Added to a party snack platter They’re light, crunchy, and so much better than regular potato chips!
Garlic and Parmesan Kale Chips
Equipment
- Baking sheet
- Salad spinner
Ingredients
- 2 bunches fresh kale
- 5-6 cloves garlic minced
- sea salt to taste
- 3 teaspoons olive oil
- 1/4 cup parmesan cheese freshly grated
Instructions
- Remove large stems from kale. Chop into chunks and wash well. (I use a salad spinner, which works really great for removing all the water from the kale.)
- Dry really well! This will make all the difference in allowing the kale to bake up crispy, instead of “steaming” because of water droplets.
- Place kale in a large bowl. Toss with olive oil, sea salt, and garlic.
- Lay flat on a large baking sheet. For best results, don’t overcrowd the baking sheet. (Make these in two batches if necessary).
- Bake at 300 degrees F for 10 minutes, then rotate the pan and bake for an additional 10-15 minutes or until crisp.
- Allow to cool for a few minutes on the baking sheet, then sprinkle with parmesan cheese.
- Serve warm or store in an airtight container to save.
