Parmesan Kale Chips

Prep time: 5 minutes

Total time: 30 minutes

Serves 4

There’s a new chip in town and its name is kale. Delicate. Crisp. There’s no stopping at just one.


Step-by-Step Photos

Parmesan Kale Chips
My name is kale. I am rich in antioxidants and I’m told I help block the growth of cancer cells. Eat me. I’m good for you.
Heat the oven to 300°F. Pick up one kale leaf at a time.
Using your hands, gently pull a kale leaf apart.
Hold the stem to remove the leaves. Tear the leaves into 3-inch pieces and place on a rimmed sheet pan.
Discard the stem and repeat with the remaining kale leaves until you have 8 to 10 cups total of torn leaves.
Drizzle with 3 tablespoons olive oil.
Rub each piece of kale to ensure each leaf is evenly coated with oil.
Arrange in a single layer.
Bake until crisp, 20 to 25 minutes. Let cool.
Season to taste with kosher salt (try starting out with 1/8 teaspoon).
Season to taste with grated Parmesan (try starting out with 2 tablespoons).
Enjoy the healthiest (and most delicious) chip you’ve ever had.


1 large bunch 
3 tablespoons 
olive oil 
to taste 
kosher salt and grated Parmesan 


Heat the oven to 300°F. Pull the kale leaves from the stem; discard the stem. Tear the leaves into 3-inch pieces (8 to 10 cups total) and place on a rimmed sheet pan. Toss with the oil and rub to evenly coat each leaf. Arrange in a single layer and bake until crisp, 20 to 25 minutes. Let cool, then sprinkle with salt and Parmesan to taste before serving.


helpful hints

  • Be sure each curly leaf is completely coated with the oil for even crispness
  • When buying kale, look for perky dark green leaves without any yellow

tools needed

Rimmed sheet pan, measuring spoons, cheese grater