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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My husband and son who–for the most part–avoid anything dark, green and/or leafy BEG me to make these. So, as any smart mom did, I taught them to make them WITH me! Now we can all make them together. But we ALL eat them together too–I have to double the batch every time!
We’ve just discovered kale and this recipe was an eye opener! Delicious! I used a lemon garlic seasoning for a bit more zest.
I was late to the kale bandwagon but now have a reserved seat. Among my favorites kale chips, and this versitle recipe is great. It is rewarding to find an intrguing recipe that not only is easy but tastes great plus is good for us. Home run.
Kale chips are delicious! I used the other type of kale and it worked well too.
This was the best, easiest, most addicting healthy snack I have ever made for my family. You cannot make enough!
Best recipe ever. I make this every chance I get. Perfect just as is. Wonderful, super tasty way to eat your greens!
Made these and loved how easy they were to make. I don’t even normally like green veggies, but these I enjoyed!
I also like to add pine nuts or sliced almonds to this.
These are so good. I love kale chips and these turned out great.
I love kale chips. I am a fan of the quicker, high degree roast. like 400 for 10ish minutes, I think it gives crispier kale chips.