Thursday, September 17, 2015

Kale Chips with Parmesan Cheese

I discovered curly kale several years ago. I like it so much I planted it in my garden last year. It produced thick, curly leaves all winter long. I planted curly kale again this year. It is now well established, and with the cooler weather it is starting to get curly. Summer kale tastes the same, but I prefer the winter style.

I used some of my winter curly kale (you can purchase it in most stores now) to make baked crispy kale chips. 

I went online, and they are so simple to make.

Kale Chips with Parmesan Cheese
Kale leaves
Olive oil
Garlic powder
Grated Parmesan cheese

Wash and dry kale leaves. Remove the tough stem and rib.  Tear into bite-size pieces. In a bowl, sprinkle with very little olive oil. Add salt, garlic powder, thyme and grated Parmesan cheese to taste.

Mix thoroughly with your hands and spread out in a single layer of cookie sheets covered with a light coating of cooking spray.

Bake at 350 degrees for ten minutes. Gently remove the crunchy chips and enjoy hot or cold. They almost melt in your mouth!

They are so easy, make a fresh batch any time you need a healthy, crunchy snack, or unique party hors d'eouvres.  -- Margy


  1. Kale chips are so delicious, but I used a bit too much sea salt the last time I made them.

    1. I'm waiting until the cold weather to make it again. My kale leaves are still pretty thin with all the hot weather. Or maybe I have different seeds this year, but the package had a really curly picture on the front.

  2. I have dehydrated it before but never baked it. I would like it salty I think, I enjoy those salty snacks.

    1. I like salty things too. Maybe too much if you know what I mean. - Margy


Thanks for stopping by. Comments, questions, and suggestions are always welcome. - Margy