Kale Chips

When I heard that kale chips were the becoming trendy, I admit I was a little skeptical. But that was before I made them and ate nearly the whole pan in one sitting. (If standing over the pan in the kitchen counts as a sitting, really.)

I’d been eager to try out this recipe since I’d received The Eat Local Cookbook, written by Lisa Turner, owner of Laughing Stock Farm, an organic vegetable farm in Freeport, Maine. This easy recipe for the kale chips with Parmesan comes from one of Laughing Stock’s CSA Members. — Josie Rubio

{Recipe after the jump.}

I used my kale from the previous week’s CSA, since I’m saving the new kale for Portuguese stew. (More on that to come!) I didn’t use the entire ¼ cup of Parmesan, but it depends how much kale you’re using. Check out this VIVmag post for the nutrition info for the chips and more info about The Eat Local Cookbook.

Crunchy Kale

Cooking time: 20-25 minutes

Serves: 4-6


  • ¼ cup olive oil
  • 1 bunch kale
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt


Preheat the oven to 350 degrees.

Pour olive oil into a shallow baking dish and brush all over the bottom and sides.

Wash and chop kale into 1-inch squares. Put the kale in the pan and bake for 10 minutes, stirring once.

Add Parmesan cheese and salt and toss kale to coat it. Bake for another 10 to 15 minutes.

Keep an eye on it and stir as necessary so it doesn’t burn.

Cool and store in an airtight container.


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