These homemade parmesan kale chips are baked to a perfect crispy texture in the oven! With cumin, paprika, and garlic powder, they’re a delicious way to “eat your greens” and enjoy a healthy snack that’s satisfying and nutrient-rich. If you’re looking for a kale chip recipe that’s different than usual and incorporates seasoning and flavor, you’re in the right place!
If you’re not a fan of raw kale, may I present you with parmesan kale chips?! This fun recipe is a great way to boost your intake of leafy greens, especially if you don’t love salads or smoothies. Plus, for those of you with little ones at home, making kale chips provides an opportunity to expose kids to kale in a way that they may actually try.
Over the years of testing veggie-loaded recipes, I’ve had my fair share of mistakes when it comes to turning vegetables into crispy chips. As a result of my trial and error, I know lots of tips and tricks for making absolutely perfect kale chips in the oven right at home (no dehydrator needed!!). You know the kind — crispy and flavorful without being burnt and bitter.
This rendition is loaded with flavor from spices and parmesan cheese. And the texture? It’s ideal. Each “chip” will easily fall apart in your mouth as you munch on them without leaving any unpleasant aftertastes. Just be sure to follow my tips, and you’ll be blissfully snacking on veggies in no time!
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Ingredients and Substitutions
- Kale: Curly kale is the best kale for kale chips. The curly leaves (pictured above) tend to shrink and crisp up better than lacinato (dinosaur/Tuscan) leaves in my experience.
- Oil: I like to use extra virgin olive oil to make parmesan kale chips, but avocado oil also works.
- Cumin, smoked paprika, and garlic powder: These are my preferred spices to make the best seasoning for kale chips, but you can mix them up if you want. Chili powder or red pepper flakes would be a great addition if you want some heat.
- Parmesan cheese: I prefer to buy a block of aged parmigiano-regianno and grate it myself at home. However, you can absolutely use pre-shredded parmesan cheese from the store instead! The recipe will be delicious no matter which kind you use.
Instructions
The full recipe card for how to make roasted kale chips is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Prepare the kale. Wash the leaves under running water and pat dry. Remove the stems with a knife or by tearing the leaves off of them. Tear or cut the leaves into smaller pieces.
In a large mixing bowl, whisk together the oil and spices. Then, add the kale leaves and toss until the leaves are lightly coated.
Arrange the leaves on baking sheets, making sure they aren’t too close together.
Bake, rotating the baking sheets halfway through, until slightly crispy and darker green. Sprinkle parmesan on top, and return the baking sheets to the oven for a few minutes until the cheese is melted to your liking.
Expert Tips
- Moisture: It is imperative to dry the kale very thoroughly after washing if you want your parmesan kale chips to be as crispy as possible. Any water drops left on the leaves may cause them to steam instead of crisp up in the oven. I use a clean dish towel to throughly pat and gently mop up water on the washed kale before making the recipe.
- Spacing: In the same vein, make sure the baking sheets are not overcrowded to avoid steaming the kale. I like to use at least 2 baking sheets and usually 3. You can also cook the chips in batches if you don’t have multiple baking sheets.
- Size: If you tear the kale into small pieces, it will cook more quickly than wider pieces. I recommend tearing the kale into pieces that are as close to the same size as possible and about 2 inches wide so that they don’t cook too fast. They shrink in the oven.
- Timing: Kale chips are easy to burn. The right amount of baking time may depend on the type and age of your oven and the location of the racks in the oven. Keep a close eye on the chips to avoid burning, and rotate the baking sheets if you are cooking a couple batches at a time. You want them to turn darker green but not totally brown (a little brown in some areas is OK). When they get too brown or black, they will taste burnt and bitter.
- Material/color of baking sheets: I have tested this recipe on different types of baking sheets, including a light aluminum Nordic Ware half sheet pan as well as darker pans. The chips on the darker pans cook more quickly than on the lighter ones. Personally, I like to use lighter aluminum pans because they tend to promote more even cooking.
Storage and Reheating
Parmesan kale chips are best when enjoyed right away. They will lose some of their crispiness after a while. However, you can technically keep them in an airtight container at room temperature for 2 to 3 days. To reheat, spread them out on a baking sheet and heat for about 5 minutes at 300 degrees F.
Similar Recipes
Love these crispy homemade kale chips?! Check out some other recipes while you’re here:
📖 Recipe
Parmesan Kale Chips
Ingredients
- 1 bunch curly kale
- 1 to 2 tablespoons extra virgin olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ cup shredded parmesan cheese
Instructions
- Preheat the oven to 300 degrees F/149 degrees C.
- Wash the leaves under running water. Pat them dry with paper towels or a clean dish towel to remove as much water as possible. You don't want any excess moisture left on the leaves, since this can contribute to the kale steaming itself instead of getting crispy.
- Use a knife or your hands to slice or tear the leaves off of the stem. Discard the stems. Then, tear or cut the kale into smaller pieces of similar sizes, roughly 2 inches wide. You don't want them to be too small because they will shrink up in the oven.
- In a large mixing bowl, whisk together the olive oil, cumin, paprika, and garlic powder. Add the leaves and use tongs to toss them in the oil mixture until they are lightly coated. I like to use about 1.5 tablespoons of oil to achieve this level of coating. If you have a bunch of kale that's on the smaller side, start with 1 tablespoon and see if you need more.
- Spread the kale leaves out on at least 2 baking sheets. Make sure they aren't overcrowded, since being too close together can also prevent the kale from getting crispy. Use 3 baking sheets if you need to. If you don't have multiple baking sheets, bake the chips in batches instead.
- Place the baking sheets in the oven and bake for 8 minutes to start. Then, rotate the baking sheets. Bake for about 5 more minutes until the leaves are slightly crispy and have shrunk down. Remove the baking sheets and push the leaves closer together towards the center of the baking sheets without overlapping. Sprinkle the parmesan cheese over them. Return to the oven for 2 to 3 minutes until the cheese is melted to your liking.Important: Keep a close eye on the chips to prevent burning. Cooking time will vary depending on your oven type and age, position of the oven racks (that's why it's good to rotate the pans), and material/color of your baking sheets (lighter colored baking sheets will cook the kale more evenly than darker colored ones that will cook faster and less even). You may need to bake the chips for less than 5 minutes after rotating. Once they feel crispy and are darker green in color (but not brown), it's time to add the cheese. If the chips get too brown in spots, they will taste bitter or burnt. Occasional brown spots are OK.
- When the cheese is melted, remove the baking sheets from the oven. Let the chips cool for a few minutes, then dig in and enjoy! It's helpful to use a spatula turner to take the chips off the baking sheets, so that you can scrape up any parmesan that melted on the pan instead of the chips too.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Kale chips are best eaten fresh, but you can keep them in an airtight container at room temperature for 2 to 3 days. Reheat in the oven on a baking sheet for a few minutes at 300 degrees F.
- It’s not necessary to line the baking sheets with parchment paper, but you can if you want an easier cleanup. I think the chips get crispier without it though.
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