Baked Parmesan Kale Chips

Parmesan Kale Chips

The huge burning question in my life this afternoon is “Which is best: baked or dehydrated kale chips?” Researching this question on the internet led me to Gluten Free Fix’s recipe for Parmesan Kale Chips. I just took them out of the oven and YUM! I will be making these again for sure. The littlest taste tester in my household was not keen on them, but she’s just biased against kale. I’m sure my eldest would love these, but she’s over at a friend’s house. So they’re basically all for me which is not a problem at all.


So before I get on with sharing the recipe, if any one out there is a dehydrated kale chip guru, please be my new best friend and tell me how to make them yummy. The no frills batch I tried a year ago tasted way too green and seaweed-like.

I haven’t dove into the whole raw fake cheese version with cashew sauce and nutritional yeast because the more raw vegan stuff I try, the more I do not want to become a raw vegan. But not too many years ago I wouldn’t have touched kale and now look at me. So please attempt to educate me if you have any feelings on the subject. So far the best kale chips I’ve made have come out of a low-heat convection oven. But I feel like the ones they sell in the store are dehydrated and I’m dying to figure it out.


Baked Parmesan Kale Chips Recipe

Adapted from Gluten Free Fix. All I’ve really changed is the baking technique which I think is extremely important as a burnt kale chip is extremely unappetizing. If you don’t have a convection oven, follow the baking instructions in my Kale Chip recipe. The end product will be almost the same, it will just take longer.

1 large bunch curly kale, washed, dried and stems removed
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup freshly grated Parmesan cheese
1 tablespoon olive oil

Preheat convection oven to 275 degrees Fahrenheit.

Place kale in a large bowl and sprinkle the rest of the ingredients on top. Mix and massage for 30 seconds with your hands. Spread kale onto two baking sheets. Bake for 20-25 minutes or until crispy. Store in an airtight container.

Yield: 2 quarts
Prep-time: 10 minutes
Baking-time: 25 minutes

Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

6 thoughts on “Baked Parmesan Kale Chips”

  1. Kale chips are an acquired taste for many but I really love them. The addition of parmesan really helps!! I have found for storing them it is better to leave them out. Putting them in a container makes them soggy. Plus if I leave them out I am more likely to grab one to snack on rather than something unhealthy. Thanks for sharing!

  2. These are tasty! I’ve struggled with getting kale chips right, but these came out beautifully. I cut back the parmesan — I’m a terrible cheese junkie — but a bit of cheese, these seasonings, and baking with convection made for perfect kale chips. Thanks for sharing this!

    1. Glad it worked for you Darienne! I really don’t understand why most kale chip recipes call for such high heat. A brown chip is so gross.

  3. Kale chips! KALE CHIPSSS!!! I love them so much :3 I’ve got to try this recipe for real!

    Cindy, I’ve used a dehydrator too and it came out pretty good! only thing I miss is the burnt edges haha! Honestly wish I had more time to cook snacks and meals more like this. has got some good snacks that are tasty for when I don’t have time to cook–Backup solution! Especially the fruit chips… much like these kale chips. So goood

    Thanks for the recipe!

  4. Tried the chips this morning, and yummy! But was careful not to overlap them and put them on parchment paper. They were crisp in 10 min, no burnt edges,and kept their bright green colour.

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