Baked Parmesan Kale Chips
Delicious and easy to make baked kale chips with parmesan makes this a great low-fat, low-calorie, low-carb, gluten-free, vegetarian, and antioxidant rich snack.
Baked Parmesan Kale Chips
It cracks me up to see my two year old munching on kale chips and going back for seconds and thirds. Normally when she finds a leafy green vegetable on her plate she picks it out and says “yucky”, but with these kale chips, there’s something about the texture and flavor that keeps her coming back for more. What surprises me even more is to see my husband (not a kale fan) enjoying them! Give them a try if you haven’t had them, you may be pleasantly surprised!
A few tips: I prefer shredded cheese vs grated cheese, add it towards the end so it doesn’t fall to the bottom. I used my misto to lightly spray them with oil which helps evenly coat them and get them crispy. If you don’t have a misto, use olive oil spray. I calculated them based on one teaspoon of oil, and that’s being generous. Don’t over-crowd the baking sheet, use two or three sheets so they crisp up.
Baked Parmesan Kale Chips
Delicious and easy to make baked kale chips with parmesan makes this a great low-fat, low-calorie, low-carb, gluten-free, vegetarian, and antioxidant rich snack.
Ingredients:
- 1 bunch kale (12 oz after removed from stems)
- 1 tsp olive oil (spray)
- a sprinkle of sea salt or kosher
- 1/2 cup shredded Parmesan cheese
Directions:
- Preheat oven to 350Ā°F.
- Lightly spray two large baking sheets with oil.
- Wash and thoroughly dry kale.
- Remove the leaves from the thick stems and tear into bite sized pieces.
- Place on baking sheets, spray with olive oil and sprinkle with salt.
- Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.
- Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt. Time will vary depending on your oven.
Nutrition Information
Yield: 6 servings, Serving Size: 1/6th
- Amount Per Serving:
- Freestyle Points: 1
- Points +: 1
- Calories: 50.2 calories
- Total Fat: 2.8g
- Saturated Fat: 1.3g
- Cholesterol: 4.8mg
- Sodium: 126mg
- Carbohydrates: 3.4g
- Fiber: 1.1g
- Sugar: 0.7g
- Protein: 3.6g
My oven might run a little hot. These burned the first time I made them within 5 minutes of putting them in the oven. This time, I lowered the temperature to 300. WARNING! Put these in a container and hide them from yourself, or they won’t last long enough to take them to work the next day! Unless you want to eat several servings of kale right away, in which case don’t hide them from yourself.
Do you have any ideas on how I could present them / cook them in a way that is more appealing to my little ones? If I put this infront of them I would have a hard time getting them to try them.
Am going to give this a go this weekend! #bigfanofkale
How do I store these? If they are made the day before for work the next day, to keep them crisp.
i made these last night they were so delicious!
I make these with Nutritional Yeast instead of cheese.
Be careful how long you cook them, and it shrivels up VERY easily, but they taste good š
We made this recipe at our cooking club and everyone loved them. They were perfect since our focus is healthy food.
I've tried them in the oven, but hard to make sure they don't burn, so I'm ready to use the food dryer, which I own. Also the tip about doing them at a lower temp makes sense. I want to try them w/ nutritional yeast sprinkled on them after the oil spray. I've had those kind from the store and they are so good!
add sea salt and garlic or even just sprinkle with garlic salt. fabulous!