Kale chips are an easy to make, healthy snack. This recipe uses fresh kale, acquired from a CSA food co-op. Rich romano cheese and black pepper are added to make these kale chips a savory, crunchable treat!
Our CSA farm share for the past two weeks has been what I like to call All the Kales! Our basket has been brimming with several varieties of kale and swiss chard. Of course that means that I have to try to get more bulky greens into my already greens-reluctant family. I’ve already mentioned that I’m not a huge fan of wilted greens, so I only eat greens in certain forms.
And let’s be honest–on it’s own, kale has a special kind of sweat-sock-funk-taste going on. It may be packed with vitamins and good for you as all get-out, but kale is a pungent green.
Am I right?
I’m also the only one that eats the majority of the greens in our basket each week, which normally I’m fine with–more for me. However, with the overabundance of green goodness that we’ve had lately, I had to come up with new ideas to get my family to help me eat it all. A girl can only eat so many leaves.
Good thing I love a culinary challenge!
Perhaps the easiest way to get my boys happily munching on greens is with these Cheesy Kale Chips.
My BBFF Mads – La Petite Pancake suggested that I try my hand at kale chips with Parmesan cheese, as they are the only way that she gets her greens-averse husband to eat kale. Up to that moment, I’d never tried kale chips before, so I figured it was worth a shot!
Now before I continue, I just wanted to be clear that I’m not saying that even the most ardent of kale-haters will be converts after snacking on cheesy kale chips. What I am saying is that kale chips are a good starting point for those whom may be open to working more vitamin-rich coniferous greens into the diet. Amen.
I’ve got to tell ya–my boys gobbled up these Cheesy Kale Chips as if they were Cheetos! To say that I was shocked would be an understatement. They are such a fast and easy snack to make, too.
After rinsing and trimming the kale leaves, I tossed them with a little olive oil, Kosher salt, freshly cracked pepper, and a healthy coating of finely grated cheese.
Then I roasted the kale until it dried and crisped. Roasting the leaves until they were crispy completely mellowed the usually strong flavor of the leaves. The delicate crunch pairs beautifully with the salty cheese flavor, with just a hint of heat from the pepper. Cheesy Kale Chips are a new summer favorite at our house.
Don’t be afraid to eat your greens! Cheesy Kale Chips make a great snack.
♥♥♥
Kirsten Kubert
Yields 2 cups
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 8 oz. fresh kale (any variety works)
- 1 Tbs. olive oil
- 1/3 C. finely grated Romano cheese (or substitute parmesan)
- Cracked black pepper, to taste
- Kosher salt, to taste
Instructions
- Preheat the oven to 300 degrees F. Line two baking sheets with parchment or silicone baking mats; set aside
- Rinse the kale leaves and pat dry. Remove the center stem and any large veins from the leaves. Chop kale into large (3 or 4-inch) pieces before dividing the kale evenly between the prepared baking sheets. Drizzle leaves with olive oil, sprinkle with cracked black pepper, kosher salt, and cheese. Lightly toss the leaves and seasoning to coat; evenly space the leaves in a single layer on the baking sheets.
- Bake kale for 20 minutes, or until dried and crisp. Remove from the oven and cool on the baking sheets. Kale will crisp a little more as it cools. Once cool, gently remove the kale chips by peeling the parchment away from the leaves.
- Snack on kale chips as they are, or add an extra punch of vitamins to buttered popcorn by crushing the chips to sprinkle over top. Chips may be store in an paper bag at room temperature for several days.
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