Kale Chips with Parmesan Cheese

Kale chips are one of those awesome snacks, that amazingly enough, that all of my kids eat. I’ve always been surprised that my kids love them, probably because it has the word chip in it, and trust me, my kids love chips. As I normally bake the standard curly kale, especially when it is on sale, I decided to try something different this time around. When I went to my farmer’s market last weekend and visit with my favorite farmer’s, they had a bunch of lacinto kale, commonly known as dinosaur kale, and it looked really good. When I asked them about the kale, they really came out with excitement and stated it was their favorite and that it was less bitter. I was sold, and that night I decided to make these baked kale chips with parmesan cheese as an appetizer for the family.

Kale Chips with Parmesan Cheese
Kale Chips with Parmesan Cheese

These were so good, and if you are not a kale fan I dare you to try them, that they were instantly gone. I kind of wished I would have bought two heads of the lacianto kale, but maybe I’ll do that this weekend instead.

Let’s get started.


  • 1 head of lacianto kale, rib removed from each leaf
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 cup grated parmesan cheese

Simple stuff, and that’s what I love about these. The farmer’s had it right, these kale chips were slightly less bitter than the standard kale, and now I’m a total fan. I always thought that because the lacianto kale was a bit thicker that it would not make for a great kale chip, but now I know I was wrong the whole time, and that’s a darn shame.

Preheat your oven to 325 degrees.

During this time, prepare your kale, and make sure you remove the leaves from the ribs. Place these into a bowl, and drizzle with olive oil and season with the salt. Use kitchen latex gloves for easier cleanup if you have them, and lightly toss the kale, ensuring that all of the leaves are lightly coated.

How to make kale and parmesan chips
How to make kale and parmesan chips

If you have parchment paper, go ahead and use it and line a baking sheet with it. If not, don’t worry. Line your kale leaves onto the sheet, being careful not to overlap them. You can bake these in batches.

Place them into the oven and bake for about 15 minutes, or so, until they are nice and lightly crisp. Once they are lightly crisp, take a bit of the parmesan cheese and sprinkle onto the kale chips.

Bake another few minutes, then remove from the oven and serve. Repeat with all remaining kale.

The kale itself was awesome. No kidding. I know everyone is tired of hearing about kale, but not only am I a fan, but I’m totally sold on this lacianto kale. These are a must make, especially with the grated, and lightly melted parmesan cheese. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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