Ruffled Apron Blog

Garlic Parmesan Kale Chips

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Are kale chips still a thing?

Did they go away and come back or did they just never leave?

I don’t know. All I know is for the last 5 or so years since they became a “thing” I hated them. I tried and tried and no matter what I did they tasted like burnt grass and dirt.

Actually I really just hated kale.


I love greens. I would put spinach in my smoothies or scrambles or stir frys. I live for arugula on a salad or on a pizza. Give me all the spring mix please. But kale…I just couldn’t do it.

Then the glorious salad cafe Sweetgreen came into my life and I fell hard for the Kale Caesar Salad. It was so good. I probably ate it twice a week for 4 months but I still couldn’t prepare it myself. What magical kale did they have that I couldn’t replicate it at my house?

Last January, we moved hours away from my beloved Sweetgreen and I went back to a kale free life. And I’ll be honest, I was totally ok with it. Until my sister told me she made kale chips all the time in her NYC apartment and I was shocked. Now my sister and I are very similar and very different in a lot of ways. We both love food, we both love to try new things but I was always the more adventurous on my plate and in my kitchen.

So hearing this, I had major FOMO and to be honest, I was kind of jealous. Why could she make delicious kale chips and I couldnt? Shamefully, it really bothered me.

It bothered me so much, as soon I saw that curly kale popping up in every stand at the farmer’s market, I was determined to figure it out.

I bought 3 large bunches and then spent about an hour walking around my kitchen and thought to myself what can I put on this that will make it taste good?

Cheese.

I mean if I put cheese on it, it will taste good right? Plus, since I am baking it, if all else fails I can always pick the little golden baked cheese pieces off the kale and eat that, right?

There is no need for that my friends. This kale is so good. Like really good. Like I had to run out and immediately buy more kale good.

It’s nutty and salty and garlicky and crispy and tastes nothing like kale! At least not to my kale hating soul. It’s perfect.

I’m not sure if I should thank Sweetgreen or my sister or my ego for this one but to all of you…thank you for bringing these kale chips into my life!

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Garlic Parmesan Kale Chips

Course Snack
Servings 4

Ingredients

  • 1 large bunch curly kale
  • 2 teaspoons avocado oil, divided
  • 1 tablespoon finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Separate kale leaves from the thick stem and tear into bite size pieces. Add avocado oil, 1/2 teaspoon at a time, tossing until all the kale pieces are just lightly coated.  You may not need all of the 2 teaspoons to accomplish this.  

  2. In a bowl, combine Parmesan cheese, garlic powder and red pepper flakes and stir to combine.  Toss half this mixture with the kale and spread onto a parchment lined baking sheet. 

  3. Sprinkle the other half of the cheese mixture over the top of the kale.  Make sure that the kale pieces are spaced out and not touching each other - you may need to do several batches depending on the size of your bunch of kale

  4. Bake at 350*  for 10-12 minutes or until kale is crispy and cheese is golden. Keep an eye on them as the kale can burn quickly.