If you crave something crispy and savory without the grease, these Garlic Parmesan Kale Chips are your answer. Baking kale low and slow with garlic and Parmesan creates an addictive, shatter-crisp snack. They’re simple to make and perfect for snacking or topping soups.

Craving a delicious Garlic Parmesan Kale Chips? You've come to the right spot! From Savory Snacks favorites to amazing Crockpot Recipes recipes, there's something here for everyone.

You Might Also Love

Cheddar Cheese Crisps

15 Lazy Appetizer Hacks for...

Buffalo Ranch Veggie Dip

Why You’ll Love This Garlic Parmesan Kale Chips

• Seriously addictive: Savory garlic, salty Parmesan, and a satisfying crunch make these hard to put down.
• Simple to make: Transform kale into a gourmet snack with pantry staples and 30 minutes.
• Healthier alternative: Baked, not fried, with controlled oil and salt for guilt-free crunch.
• Endlessly customizable: Swap seasonings like smoked paprika or chili powder to suit your taste.

Ingredients & Tools

• 1 large bunch of curly kale (about 8–10 oz or 225–280 g)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons finely grated Parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon fine sea salt, plus more to taste
• ⅛ teaspoon freshly ground black pepper
• Optional: pinch of red pepper flakes for a subtle kick

Tools: Large baking sheet, parchment paper, large mixing bowl, salad spinner (highly recommended), small bowl for mixing seasoning

Notes: Use fresh, dry kale for crispiness; curly kale works best. Grate your own Parmesan—pre-shredded can clump.

Nutrition (per serving)

Serves: 3–4 | Prep Time: 15 minutes | Cook Time: 15–20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Choose the right kale. Look for a bunch with deep green, perky leaves—avoid any that look wilted or yellow. Curly kale is your best bet here; its textured leaves crisp up beautifully and hold the seasoning well.
• Dry your kale thoroughly. After washing, you must get the kale completely dry. Any lingering water will steam the leaves in the oven, resulting in soggy chips rather than crispy ones. A salad spinner is your best friend here, followed by patting with a clean kitchen towel.
• Don’t overcrowd the pan. Give the kale leaves plenty of space on the baking sheet. If they’re piled on top of each other, they’ll steam instead of crisp. You might need to bake in two batches for the crispiest results.
• Grate your own Parmesan. It only takes a minute, and freshly grated Parmesan melts and adheres to the kale much better than the pre-shredded kind, which can have a wood-pulp texture when baked.

How to Make Garlic Parmesan Kale Chips

Storage & Freshness Guide

• Fridge: Not recommended—moisture makes them soggy.
• Freezer: Do not freeze; they become limp and lose crispness.
• Reviving: If slightly soft, spread on a baking sheet and warm at 250°F for 3–5 minutes to re-crisp.

Serving Suggestions

Complementary Dishes

• A hearty sandwich or wrap — The crisp, salty chips are the perfect textural contrast to a soft, creamy chicken salad sandwich or a hummus and veggie wrap. They basically replace boring old potato chips.
• Alongside a big, cozy soup — Try crumbling a handful of these chips over a bowl of creamy tomato soup or lentil soup. They add a wonderful crunch and a savory, cheesy note that’s just incredible.
• As a salad topper — Break them up and use them in place of croutons on your favorite green salad. They add a garlicky punch and stay surprisingly crisp for a few minutes.

Drinks

• A crisp, cold lager — The clean, effervescent bitterness of a good lager cuts through the richness of the Parmesan and cleanses the palate beautifully between handfuls of chips.
• Sparkling water with lemon — If you’re not drinking alcohol, the bubbles and citrus are a fantastic, refreshing counterpart to the savory, umami-heavy flavor of the chips.
• An unoaked Chardonnay — A glass of zesty, citrus-forward white wine has the acidity to balance the garlic and cheese, making each bite taste like the first.

Something Sweet

• Dark chocolate-covered almonds — After all that savory goodness, a few pieces of rich, slightly bitter dark chocolate with a nutty crunch provides a perfect, not-too-sweet finish.
• A simple bowl of fresh berries — The natural sweetness and juiciness of strawberries or raspberries are a lovely, light contrast that feels refreshing after the salty chips.
• A small scoop of lemon sorbet — The bright, tart flavor of lemon sorbet is like a palate-cleansing reset, leaving you feeling satisfied but not weighed down.

Top Mistakes to Avoid

• Mistake: Using wet kale. This is the number one reason kale chips turn out soggy. Any water left on the leaves will create steam in the oven, preventing them from getting truly crisp. Dry, dry, dry!
• It’s tempting to crank up the heat to cook them faster, but this will burn the edges and the Parmesan before the leaves have a chance to dehydrate and crisp all the way through. Low and slow is the way to go.
• Mistake: Overcrowding the baking sheet. If the leaves are piled on top of each other, they’ll steam each other instead of baking. They need their personal space to become the crispy chips you deserve.
• Mistake: Not watching them closely at the end. Kale chips can go from perfectly crisp to burnt and bitter in a matter of 60 seconds. Stay nearby during the last 5 minutes of baking—your nose will often tell you when they’re done.

Expert Tips

• Tip: Massage the oil in. Don’t just toss the kale with oil; really get in there with your hands and massage it into the leaves for a full minute. This breaks down the fibers slightly, leading to a more tender, chip-like texture and ensuring every nook and cranny is coated.
• Tip: Save some seasoning for after baking. Sprinkling a final dusting of the Parmesan mix right when the chips come out of the oven gives them a more potent, fresh flavor that hasn’t been muted by the heat.
• Tip: Let them cool completely on the pan. I know it’s hard to wait, but the chips continue to crisp up as they cool. Transferring them to a bowl while warm can trap steam and make them lose their perfect crunch.
• Tip: Store them properly (if you have any left!). Once completely cool, store leftovers in a paper bag or a loosely covered bowl at room temperature. An airtight container can make them soft again. They’re best eaten the same day, honestly.

FAQs

Why are my kale chips soggy and not crispy?
This almost always comes down to one of two things: moisture or overcrowding. If you didn’t dry the kale thoroughly after washing, the water steams the leaves. If you piled them too high on the baking sheet, they steam each other. The fix is simple—be ruthless about drying and give them plenty of space to bake in a single, even layer.

Can I make these vegan?
Absolutely! The Parmesan is the only non-vegan ingredient. Simply swap it for 2–3 tablespoons of nutritional yeast. It gives that same savory, cheesy, umami flavor that works perfectly with the garlic. You might need to add a tiny pinch more salt to compensate.

My kale chips burned around the edges. What happened?
Your oven temperature was likely too high, or your oven has hot spots. Kale is very thin and can burn quickly. Always bake at 300°F (150°C) and rotate the pan halfway through. If you know your oven runs hot, try reducing the temperature by 25 degrees next time.

Can I use an air fryer to make these?
You can! The method is very similar. Toss the kale with oil and seasoning, then air fry at 300°F (150°C) for 6–8 minutes, shaking the basket halfway through. Watch them even more closely, as air fryers can cook very quickly and unevenly.

How long do homemade kale chips last?
In perfect conditions—completely cool and stored in a paper bag or a bowl with a loose lid at room temperature—they can last 2–3 days. But let’s be real, their texture is best within the first 24 hours. They tend to lose their magic crunch and become a bit limp after that, so it’s best to make and enjoy them fresh.