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. Toss the ingredients together—just kale, olive oil, and a pinch of salt—and you’ll have a snack that rivals the crisp satisfaction of a potato chip but with far fewer calories. If I’m being honest, I’ve polished off an entire sheet pan by myself just standing at the stove. Thankfully, kale is one of the healthiest vegetables on the planet–packed with nutrients and loaded with antioxidants and fiber–so we can indulge guilt-free. In this recipe, I’ve topped the earthy leaves with nutty Parmesan and a squeeze of fresh lemon juice.
Kale isn’t just for salads—it transforms into one of the easiest, most satisfying healthy snacks you can make. These crispy kale chips are the perfect way to satisfy your salty cravings without the guilt.
“Really love these chips! The salt/lemon/parmesan combo really makes these taste amazing! Definitely easy to eat a whole pan yourself in one sitting.”
What You’ll Need To Make Kale Chips With Lemon And Parmesan
- Curly Kale: The foundation of the recipe, kale crisps beautifully in the oven for a light, crunchy texture.
- Extra Virgin Olive Oil: Ensures even roasting while adding richness and flavor to the chips.
- Salt: Enhances the kale’s natural earthy flavor and balances the lemon and cheese.
- Lemon: A squeeze of fresh lemon adds a bright, tangy finish to the chips.
- Parmigiano-Reggiano: A savory, nutty topping that elevates the chips with a rich umami note.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
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. You can blot them dry with paper towels or use a salad spinner if you have one.
Add a few tablespoons of olive oil.
Then use your hands to massage 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
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 to 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.
Love these chips… but love making them with large spinach leaves too.
These kale chips have made converts of many of my kale-squeamish friends and family. To our 4 year-old niece they are “green chips” and she can’t get enough. My meat-and-potatoes father and father-in-law asked for the recipe so they could duplicate this at home. Wonderful recipe, that we make at least once a week.
Just made these today, they’re delicious! Thanks!
Love your wonderful tutorial! How simple and easy you make it. We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens
–Your friendly Southern California farmers at Cut `n Clean Greens
https://www.facebook.com/Cut.n.Clean.Greens
My little girl loves these. I like to serve them with Parmesan rosemary crisps, too (grated parmesan mixed with freshly ground pepper and rosemary baked in the oven on a Silpat).
These were yummy! I had a bit of trouble getting them crispy without a rubbery center. I believe I need to add more olive oil because I went on the light side.
This stuff is adicting; I make it often. It’s even simpler when you buy the kale already precut!
These are amazing!!
I have made this recipe several times and they are addictive! The flavors blend so well.
This recipe is fantastic. While my son is home from college I wanted to make a healthy lunch. For lunch we made the kale chips, and paired it with chopped tomatoes drizzled with e.v.olive oil, kosher salt and white balsamic vinegar and along side that some pita chips with hummus. It was such a healthy yets tasty meal!