Crispy Kale Chips with Lemon and Parmesan
This post may contain affiliate links. Read my full disclosure policy.
These kale chips, topped with Parmesan, salt & a bit of fresh lemon juice, are a delicious way to get your crispy-salty fix.
Kale chips, or kale leaves coated with olive oil and slow-baked until shatteringly crisp, are amazingly good. It’s surprising but true — I have admittedly polished off an entire sheet pan by myself just standing at the stove (which is clearly why I cannot allow myself even one single potato chip). But, thankfully, kale is one of the healthiest vegetables on the planet so we can all indulge guilt-free. It has more nutritional value, higher levels of antioxidants and fewer calories than almost any other food around.
In this recipe, I’ve topped the earthy leaves with nutty Parmesan, salt and a squeeze of fresh lemon juice. It’s a delicious way to get your crispy-salty fix.
What’ll you’ll need to make kale chips with lemon and parmesan
How to make Them
Begin with a large bunch of curly kale. Remove the leaves from the thick stems and tear them into large pieces. If washing the leaves (I don’t bother unless they look gritty), be sure they are completely dry before proceeding with the recipe; moisture will cause the leaves to steam in the oven and they won’t get crispy.
Add a few tablespoons of olive oil.
Then use your hands to rub the oil evenly onto the leaves.
Arrange the leaves in a single layer on two baking sheets.
Then bake in a low oven until crispy but not browned, about 25 minutes. As you can see, the leaves shrink quite a bit.
While they’re still hot, sprinkle them with salt, freshly grated Parmesan and a squeeze of lemon juice.
Eat for your health and enjoy!
You may also like
- Maple Sesame Kale Chips
- No-Bake Oat & Nut Energy Bites
- Union Square Cafe Rosemary Nuts
- Crispy Roasted Chickpeas
- Homemade Granola
Crispy Kale Chips with Lemon & Parmesan
These kale chips, topped with Parmesan, salt & a bit of fresh lemon juice, are a delicious way to get your crispy-salty fix.
Ingredients
- 1 pound curly kale, leaves removed from tough stems and torn into large pieces
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- Lemon
- 3 tablespoons freshly grated Parmigiano-Reggiano
Instructions
- Preheat the oven to 300 degrees. Line two baking sheets with aluminum foil.
- In a large bowl, using your hands, toss the kale leaves with the olive oil until evenly coated. Arrange the kale in a single layer on the prepared baking sheets and bake for 25-30 minutes, until leaves are completely crisp but not browned.
- While the leaves are still warm, sprinkle with Parmigiano-Reggiano, salt and a squeeze of lemon (go very easy on the lemon; a little goes a long way). Taste and adjust seasoning if necessary. Transfer to a platter and serve.
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 127
- Fat: 10 g
- Saturated fat: 2 g
- Carbohydrates: 5 g
- Sugar: 1 g
- Fiber: 5 g
- Protein: 6 g
- Sodium: 288 mg
- Cholesterol: 5 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I keep hearing this recipe is delicious, I can’t wait to try it, I love kale!!
I’ve made this at our Superbowl party. It was a hit. People who never would have considered making it, tried it and they were pleasantly surprised about how tasty they are. (Had to give them the recipe too.) I also have to mention that my children love them too! Just delicious! Thank you!
Oh my!!!! These are to good… My 2 year old loves the as well… I also got my husband to eat them and he will not eat any veggie… These are a staple in our houshold now…. Thank you!
I’ve been making these every week since you posted this recipe. I use bahamian hot sauce (scotch bonnet, lemon, lime, vinegar and salt) instead of the lemon and salt. It adds a great kick. Like you, I usually polish off the whole tray.
These are my new favorite healthy snack, thanks for sharing!
Love these as does my 2 year old! Perfect snack!
Kale chips rock, and I love the idea of adding cheese, because cheese makes everything better!
After reading a lot about Kale chips I decided to try them. The “shatteringly” crisp texture was surprisingly delicious!
I had my husband make these while I was making sloppy joes one night – he had suggested tater tots originally. These were both delicious and nutritious: a much better choice than the tots 🙂
Would it be a good endorsement of the recipe if I said that I, single handedly, ate the whole thing by myself? I should be embarrassed but am not. Sooooo good.