Kale chips with Parmigiano

I ate sacks and sacks of kale growing up. Looking back now, it would have been inconceivable to imagine making chips out of this super-healthy veg. But it’s been a few years now that kale has been one of the star veggies we toss in our smoothies, salads, and even pizza. Then kale chips became a thing and here we are. 

Serve the chips with thin slices of Grana Padano which is nutty and mild to contrast the sharp, charred kale chips flavor. And balance all that with a fizzy and refreshing non-alcoholic aperitif like cedrata with sweet and citrusy notes.

How to Make Simple Oven-baked Kale Chips

Separate the stem from the kale leaves.

Properly wash the leaves then lay them on a clean and dry kitchen cloth. Roll that up into a log and gently press to soak up the excess water or just pat.

I then put the kale into a spacious bowl and drizzle olive oil over it, and with my hands – try to coat the leaves with the oil. I put the oil first to make it easier for the cheese to stick to the kale. 

After the kale is nicely lathered, sprinkle in the cheese. If adding salt, let it be just a pinch as Parmigiano is already salty.

If you have quite a bit of kale to bake I would suggest using more than one oven tray if possible. Because you absolutely do not want to pack them up too close to each other as this will lengthen the baking time.

Bake at 100°C for 50 minutes or until all are crisp. Turn the leaves and rotate the oven racks in case you are baking on more than one, every 30 minutes. Take out the crisp kale chips as you wait for the rest to dry up.

What to do with kale stems instead of discarding them? Steam and sauté, then add to veggie curries or warm salads. Add to soups for texture.

Want some more veggie chip ideas?

Simple homemade crispy sweet potato chips

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Print Recipe

Kale chips with Parmigiano

(+1 rating, 1 votes)

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Snack – International

By Angela – Serves: 2-3

Prep Time: 10 minutes – Cooking Time: 50 minutes – Total Time: 1 hour

Oven-baked kale chips flavored with Parmigiano Reggiano

Ingredients

• 1 bundle of kale
• 30g grated Parmigiano Reggiano
• Olive oil
• Salt (optional)

Instructions

1

Preheat the oven to 100°C / 212°F

2

Separate the kale stem from the leaves and properly wash the leaves by soaking in cold water to loosen any residue then sieve.

3

Lay the kale on a dry kitchen cloth and lay another cloth over the leaves. Gently press to soak up the water.

4

Transfer the leaves onto a wide bowl and drizzle 3-4 tablespoons of olive oil. Using your hands, gently coat the leaves with the oil then sprinkle the Parmigiano over the kale and try to get as much of it evenly on all the leaves.

5

Tip the leaves onto a baking tray, ensuring they are evenly spread and not overlapping or heaped on top of each other.

6

Bake for 50 minutes. Turn the leaves after 25 minutes and if using more than one oven rack to bake- put the rack that was on the bottom on top and vice versa.

7

It will happen that some leaves crisp up before others so take those out as you go and just keep an eye on your leaves.

8

Store in an airtight container.

9

Happy grazing 🙂