Crispy Kale Chips with Lemon and Parmesan
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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!
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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
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- 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.
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Delicious!! I used an entire bunch of kale and am the only one eating them, so I have leftovers. How do you store them?
Hi Jill, Honestly, I never have any left 🙂 I’d put them in an airtight container…just be gentle with them as they shatter easily. So glad you liked them!
I love kale, but I never really thought of doing anything but boiling and eating it. Thanks for this lovely new option!
These are so delicious! I’ve made kale chips before but the recipe had called for a higher temp and the edges burnt. The only seasoning used before was salt. This recipe id perfect. Perfect temp, perfect time and perfect seasoning! So good! Thanks for the recipe. Just found your blog yesterday and i love it. Thanks!
Your recipes are so easy to follow
I cannot believe that I had gone 22 years without knowing about kale. These tasty kale chips are just perfect for healthy snacking!
I’ve always wanted to try kale chips and now is the perfect time. I’m gonna get some Kale the next time I’m at the commissary
I love making kale chips, but hadn’t tried the parmesan cheese with them. So delicious!
This recipe was a hit at my all healthy Super Bowl party this year. My friends wanted more.
Yummy! My kids love this dish and I love how healthy it is!! Thank you for the tip about the kale being completely dry before putting the olive oil on and into the oven! That makes all the difference in the crispiness!
I’m so excited I found your blog and you are in the area! It’s fun to run into someone that enjoys the same things! Loved the kale chips! I found you via Pinterest….it will be the death of me….I look for recipes every day. My 13 year old gave up meat so it’s a challenge.