Parmesan Baked Kale Chips

We're still riding that kale train! And it won't ever fall out of favor in my house - we don't eat kale because it's cool. Or trendy. We eat it because it's good. Especially the baked chips! And this version is super addictive - the kale delivers the perfect crunch and the tangy quality of the leaves partners beautifully with toasted parmesan cheese. And since the oven does most of work, this snack is a snap to prepare.

I make kale chips all the time, but I tried something different for this recipe - I massaged the kale before baking. I always massage kale for salads - because it softens the leaves and makes them sweeter. But I've never done that with the chips. It really made a huge difference! The chips were, in fact, sweeter. It just takes a minute, and not only are the leaves softer, they're fully coated with the olive oil and cheese.

So grab a bunch of kale and start massaging. The leaves will soften and sweeten right before your eyes. Then off to the oven they go to get crisp. In just 35 to 40 minutes, you can start crunching!

Note that I bake my kale chips in a low (275-degree) oven for 35 to 40 minutes. This ensures that the leaves are perfectly crispy, and there's no risk of scorching (the leaves are tender, so they can burn at higher temps). Some recipes bake kale chips at 350 degrees for 20 minutes. Yes, you save time that way, but you don't always get the same, perfect result.

Parmesan Baked Kale Chips

1 bunch fresh kale, tough stems removed and leaves torn into 2 to 3-inch pieces
1 tablespoon olive oil
1/2 teaspoon salt, plus more for seasoning
3 tablespoons grated parmesan cheese, divided
Freshly ground black pepper

Preheat the oven to 275 degrees. Line a large baking sheet with parchment paper or foil.
Place the kale in a large bowl and add the olive oil, 1/2 teaspoon of salt and 2 tablespoons of the cheese. Working with your hands, massage the kale for about 1 minute, until the leaves are soft and shiny.
Transfer the kale the prepared pan and spread out in an even layer. Season the top with a little more salt, the remaining cheese and black pepper.
Bake for 35 to 40 minutes, until the kale is crisp, shaking the pan every 10 minutes to ensure even cooking (you can even separate some of the leaves with your fingers to make sure they are spread out - this helps promote even toasting).
Serve warm or room temperature.

Serves 4-6