Event: Tapas with Rhonda & Robin

Link to Original Recipe on skinnytaste.com

Calories: 50.2 • Fat: 2.8 g • Protein: 3.6 g • Carb: 3.4 g • Fiber: 1.1 g • Sugar: 0.7 g • Sodium: 126 mg (without salt)

Kale chips

Baked Parmesan Kale Chips

Kale chips are very versatile, healthy and can satisfy the unhealthy potato chip urge. Store dried kale chips in an airtight container.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer
Servings 6 people


  • 1 bunch kale 12 oz after removed from stems
  • 1 tsp olive oil spray
  • 1 sprinkle Sea Salt
  • 1/2 cup Parmesan cheese shredded


  • Preheat oven to 350°F. Lightly spray two large baking sheets with oil.
  • Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces.
    kale leaves on baking sheet
  • Place on baking sheets, spray with olive oil and sprinkle with salt.
    add salt
  • Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.
  • Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt. Time will vary depending on your oven.
    Baked Kale Chips


Nick prepared this recipe at our event Tapas with Rhonda & Robin


Ideas found on Martha Stewart's Everyday Food blog
  • Kale Chips with Kick: Add a teaspoon or two of Sriracha sauce to the oil before tossing with kale and baking.
  • Lemon Zest Kale Chips: Finely grate lemon zest over the kale chips as soon as they come out of the oven.
  • Soy Sauce-Kale Chips: Replace half the oil with soy sauce, and cut back on salt, for some savory, umami flavor.
  • Double-Healthy Kale Chips: Sprinkle with nutrient-rich nutritional yeast. (Okay, this one might be veering back into the "hippie food" category, but trust us, it's delicious! The chips taste nice and cheesy)
  • Chile-Lime Kale Chips: Mix a bit of chile powder in with the salt, squeeze lime juice over kale chips when they're hot out of the oven.

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