Another Way to Get My Veggies In: Parmesan Kale Chips

3 Jul

I get some serious anti-oxidants in on the reg with my mass consumption of berries, but I am always looking for ways to eat more veggies and LIKE them as you know.  I have been doing great with veggie intake across the day as of late.  I have ensured that my lunch/snacks for work include one if not a few veggie options such as salad, baby carrots, pepper strips, or sugar snap peas.  I have even made a smoothie for breakfast with spinach in it.  I don’t want to get bored though so it’s a must that I expand the veggie repertoire.  I have been wanting to see what this kale chip rage is all about so thought I’d give it a go.  I was pleasantly surprised and will be making them again in the future.  I have heard of others dressing up their kale chips with garlic and onion powder and even soy sauce.  I chose Parmesan this time, but I plan to try other flavors down the road.


  • 1 bag of fresh Kale (10-12 oz.)
  • A few tsp of olive oil or olive oil spray
  • 1 tsp salt
  • 1/4 cup reduced-fat Parmesan cheese (I used grated because it’s what I had, but shredded would be better I imagine)


  1. Preheat oven to 350 degrees.  Spray an aluminum foil covered cookie sheet with olive oil spray.
  2. Wash and dry kale (For a snack I only used a little over half of the bag) and tear into bite-sized pieces discarding the stem portions.
  3. Arrange the bite-sized pieces on the cookie sheet and spray with additional olive oil until covered or drizzle olive oil evenly if you elected the liquid OO.
  4. Bake for 10 minutes occasionally (and carefully- that oven is hot hot hot!)  moving around the kale to ensure it crisps evenly.
  5. Remove from oven and sprinkle your parm evenly atop the kale chips.  Bake for 4-5 minutes more.  Keep an eye on them though as you want crispy kale not burnt offering kale!
  6. Enjoy this low-cal/carb/ fat snack that is rich in anti-oxidants.  Go you!

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