Parmesan Kale Crisps


These are highly addictive and are a fun twist on the Kale Chip.  If you are making these for more than just yourself, I suggest doubling the recipe :P

Parmesan Kale Crisps

  • 1 large bunch of curly kale
  • olive oil, for coating- about 1/4 cup
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea  salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon freshly ground pepper
  1. Preheat oven to 375.
  2. Wash and dry kale, remove leaves from tough core.
  3. In a food processor, pulse together cheese, garlic powder, salt, paprika and pepper. 
  4. Massage olive oil into kale leaves. 
  5. Toss in parmesan mixture, coating the kale evenly.
  6. Spread into a single layer onto baking sheets.
  7. Bake for 9-11 minutes, until crisp.

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9 Responses to Parmesan Kale Crisps

  1. Megan says:

    YES! These look fantastic! I can’t wait to make them this week!!!

  2. kell says:

    Hi! these do look fantastic! i am wondering if you know anything about the nutritional value of the kale after it has been baked at high temps? i saw another recipe tht dehydrated the kale for several hours to maintain the nutrients . . . not sure i have the patience :-) what is your take on this? thanks!

    • Michelle says:

      Thanks Kell! I actually do not know the nutritional value, but what you are explaining makes sense. If you do try them at a lower temperature, would you mind sharing how they turned out? Yes… patience is tough… sometimes it’s nice to make a “quick” snack :)

  3. Mike says:

    Hey Michelle,

    Great recipe. I love Parmesan cheese and this is such a clever way to taste all its goodness!
    I recently wrote an article on how real Parmesan cheese is made and on its nutritional value. Check it out and let me know your thoughts, I would really appreciated it!
    http://www.theironyou.com/2011/06/how-parmesan-cheese-comes-to-life.html

    Peace

    Mike @TheIronYou

  4. Renee says:

    These are on REGULAR ROTATION at my house. Seriously. I actually made a trip to the store for only kale and parm cheese one night I was craving them so badly. I leave out the salt b/c me and my fiance are both watching our salt intake and I think parm is a salty cheese anyway, but I do everything else just like the recipe. I love love love love these. They’re such a great refreshing, light snack BURSTING with cheese flavor. I love the texture too! Perfect for movies when you want a snack but don’t like the horror story of refined sugars, corn syrups, glutens and the even more scary stuff you can’t pronounce!! These very quickly replaced potato chips and have become one of my favorite snacks of all time. Thank you again Michelle!

  5. Tina says:

    Thank you so much for this recipe! They are fantastic and definitely addictive! When I first made them, they were so different that I didn’t think I would like them. Then I found that I could not stop eating them. They have now become something I regularly fix to take to lunch with me.

  6. Susanne says:

    I just made these for a little happy hour celebration with friends. They were bangin’ as the kids say. Very easy to make. Here’s one tip: I only had the bag of pre-washed and cut kale, but the pieces are very small, so I had to pick out appropriately sized pieces. Just but the head of kale instead.

  7. Cheryl Johnson says:

    I can’t wait to try this recipe! A little patience is key to great chips that don’t burn and stay crisp for days. Bake at 200 degrees F. For 30 minutes, then turn each chip over and bake an additional 20 minutes. They come out perfect every time.
    If you just can’t be bothered to turn each chip, try baking on convection setting for 35 minutes.

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