Cheesy Kale Chips

Name: Cheesy Kale Chips
Prep time: 15

5 out of 5 stars (based on 10 reviews)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

Kale chips are a great way to sneak some of the benefits of leafy greens into people who normally won’t touch them. Even kale haters love our kale chips. No kidding. If you’ve never had...

1 bunch (about 6 ounces) kale, rinsed (see Chef Tips)
1 tablespoon olive oil
Salt, to taste
¾ cup freshly grated Parmesan
1 teaspoon garlic powder
1 teaspoon hot paprika (see Chef Tips)
Freshly ground black pepper, to taste

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Nutrition Facts

Calories

110 cals

Fat

7 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

4 g

Sugar

1 g

Fiber

1 g

Protein

8 g

Sodium

267 mg

Directions

Preheat the oven to 350 degrees.
With a paper towel pat the kale dry. Remove stems and rip the leaves into roughly 1-inch pieces.
In a small bowl mix together the Parmesan, garlic powder, paprika, and freshly ground black pepper. Set aside
Toss the kale with olive oil and a good pinch of salt. Put onto a baking sheet and cook until beginning crisp, about 5-7 minutes. Take the kale out of the oven and toss with the Parmesan mixture.
Return the kale to the oven and bake for another 5 minutes, or just until the cheese has melted and the kale is crispy.

Chef Tips

Use Curly Kale or Russian Kale to make these chips. The leaves of Lacinato Kale are a little delicate.

If you don’t like spicy, use sweet paprika instead of hot. You’ll get the taste without the fire.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society