Roasted Kale Chips with Parmigiano-Reggiano

Go green!

These kale chips are great as a crispy side dish to serve with stews or casseroles, or let them cool and enjoy as a crunchy alternative to potato chips. They’re not only yummy, they’re also low carb and gluten free – so they can work with just about any diet!


  • 1 bunch kale
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 2 tablespoons finely grated Parmigiano Reggiano cheese


  1. Preheat oven to 325°F
  2. Line 2 large baking sheets with parchment paper
  3. Rinse kale, Make sure the leaves are completely dry, or your chips could come out soggy
  4. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole)
  5. Place in a large bowl, drizzle with oil and toss. A little bit of extra virgin olive oil (or coconut oil, if you prefer) goes a long way – think ½ tablespoon of oil per baking sheet of kale chips.
  6. “Massage” the oil into the leaves to ensure all the nooks and crannies are coated. Oil also helps the spices stick to the leaves.
  7. Add chili power and salt and toss again
  8. Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown, about 15 minutes. Tip: rotate halfway through for a more even cook!
  9. Remove from oven and let cool for 3 minutes on the baking sheets. Transfer to a bowl and toss with Parmigiano-Reggiano


Nutritional Info: 

Makes 4 servings

Per Serving (1 cup): 80 calories, 4.5g total fat, 1g sat fat, 200mg sodium, 9g carbohydrate (2g dietary fiber, 0g sugar), 4g protein


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