Easy Homemade Kale Chips Recipe

I can’t wait to share my Homemade Kale Chips, a garlic and Parmesan version that uses one surprising pantry ingredient and a simple oven step to pique your curiosity.

I was sure kale chips would be another health food trend, but this batch surprised me. With curly kale and grated parmesan cheese the flavor feels bold, salty and strangely sophisticated for something so simple.

Each crisp bite has this satisfying crunch that makes you forget you’re eating greens, and it makes me want to experiment more. If you like Crispy Kale Chips you might be as obsessed as I am.

Not gonna lie sometimes a few pieces stay a bit soft but most turn out delightfully crunchy, and I keep going back for more.

Ingredients

• Kale: high in fiber and vitamins A, C, K; sturdy, slightly bitter, crisps well.
• Olive oil: monounsaturated fats, helps chips crisp and adds savory richness, dont overdo.
• Parmesan: umami, adds salty, nutty flavor; provides protein and calcium, helps browning.
• Garlic powder: concentrated garlic flavor, dries fast, gives savory punch without extra moisture.
• Sea salt: brightens flavors, draws out tiny moisture, use light touch for best crunch.
• Black pepper: warm, mild heat, adds depth; a little pep goes a long way.
• Red pepper flakes: optional heat boost, adds kick; adjust to what you cant handle.

Ingredient Quantities

• 1 bunch curly kale (about 8 oz / 225 g)
• 1 to 2 tbsp olive oil
• 1/3 cup grated parmesan cheese (about 35 g)
• 1/2 tsp garlic powder
• 1/4 tsp fine sea salt
• 1/8 tsp black pepper
• Pinch red pepper flakes (optional)

How to Make this

1. Preheat your oven to 300 degrees F and line a rimmed baking sheet with parchment paper.

2. Strip the thick stems from 1 bunch curly kale and tear the leaves into bite size pieces, wash well and dry completely in a salad spinner or by patting with towels, wet kale = soggy chips.

3. Put the kale in a large bowl, drizzle 1 to 2 tbsp olive oil over it, then massage the leaves for about 30 seconds until they look evenly coated and glossy.

4. Add 1/3 cup grated parmesan (reserve a tablespoon if you want extra on top), 1/2 tsp garlic powder, 1/4 tsp fine sea salt, 1/8 tsp black pepper and a pinch red pepper flakes if using, then toss well so every piece is seasoned.

5. Spread the kale in a single layer on the prepared sheet, dont overcrowd the pan, use a second sheet if needed so the leaves can crisp.

6. Bake for about 12 to 18 minutes, checking at 10 minutes and again halfway through to rotate the pan, they should be crisp and slightly browned at the edges not burnt.

7. Pull the tray out and let the chips cool on a wire rack for a few minutes, they firm up as they cool so dont toss them too early.

8. If you saved some parmesan sprinkle it on while the chips are still warm, taste and add a tiny extra pinch of salt if you think it needs it.

9. Store completely cooled chips in an airtight container at room temperature for up to 2 days, and if they soften later just pop them back in a 250 degrees F oven for a few minutes to crisp them again.

Equipment Needed

1. Oven (preheat to 300 F)
2. Rimmed baking sheet (use a second one if you overcrowd the pan)
3. Parchment paper
4. Large mixing bowl
5. Salad spinner or clean kitchen towels to dry the kale
6. Cutting board and sharp chef knife to strip stems
7. Measuring spoons and a 1/3 cup measure (or a small kitchen scale)
8. Wire cooling rack, oven mitts and an airtight container for storing leftovers

FAQ

Easy Homemade Kale Chips Recipe Substitutions and Variations

• If you don’t have curly kale, use collard greens or Swiss chard instead. Remove the thick stems and tear into similar sized pieces, collards may need a minute or two longer in the oven.
• Swap the olive oil for avocado oil or an oil cooking spray (use about the same amount). Avocado oil has a higher smoke point and keeps the flavor neutral.
• For a dairy free/vegan option use 1/3 cup nutritional yeast to get that cheesy flavor, or for a sharper salty cheese try 1/4 cup grated Pecorino Romano but cut back on the added salt.
• If you don’t want flakes try a pinch of cayenne or 1/8 tsp smoked paprika for heat and smokiness, cayenne is hotter so go easy.

Pro Tips

1. Dry the kale like your life depends on it, seriously — wet leaves = soggy chips. Use a salad spinner or pat with towels until totally dry, and if any pieces still feel damp skip them or they wont crisp properly.

2. Massage the oil into the leaves until they look glossy, not drenched. If some bits still look dry toss a tiny splash more oil, but be careful or theyll go greasy instead of light and crunchy.

3. Keep the leaves in a single layer with room around each piece, and watch your oven closely because every oven has hot spots. Rotate the pan once or twice and pull them as soon as the edges start to brown, otherwise they can go from perfect to burnt real fast.

4. Save some parmesan to sprinkle on after baking, it stays nuttier and less bitter that way. For variety try lemon zest or smoked paprika for flavor, and if they soften later reheat them briefly in a low oven to bring the crunch back.