Parmesan Kale Chips

These Parmesan kale chips are a delicious and healthy snack! They are easy to make too! I like to add almond flour and Parmesan to my kale chips to give them a little more substance, texture, crunch and flavor. These have a very subtle kick of heat from the cayenne pepper that makes them addictive.

Kale chips are a great snack to have on hand when you need something snacky but still want to keep things healthy. They take about one and a half hours to bake at low heat. So make them on a day you will be around but other than the baking time they are super easy to make.

What you need to make Parmesan kale chips:

Makes ~6 servings

• 1 large bunch of kale – rinsed, stems removed and diced into large chunks
• 2 tablespoons olive oil
• 1/2 teaspoons salt
• 1/4 cup almond flour
• 2 tablespoons Parmesan cheese
• Dash of cayenne pepper

Instructions

1. Preheat oven to 225 F.
2. Rinse kale and remove stems all the way up the whole leaf and chop into large chunks.
3. Toss leaves in olive oil and lay on a parchment paper lined cookie sheet.
4. Sprinkle tops with salt, almond flour, Parmesan cheese and dashes of cayenne pepper.
5. Bake for 1 hour and 30 minutes or until kale is dried out and crispy.

Here are a few other recipes you may love:

• Natural Cashew Protein Bars RECIPE HERE
• Chocolate Chip Cookie Dough Balls RECIPE HERE
• Honey Pecan Banana Bread RECIPE HERE

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Parmesan Kale Chips

Easy to make and delicious kale chips with Parmesan and almond flour.

Course Appetizer, healthy, Snack

Cuisine healthy bake, Snacks

Keyword almond flour, Healthy, snack

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 6 serving

Ingredients

• 1 large bunch of kale – rinsed stems removed and diced into large chunks
• 2 tablespoons olive oil
• 1/2 teaspoons salt
• 1/4 cup almond flour
• 2 tablespoons Parmesan cheese
• Dash of cayenne pepper

Instructions

• Preheat oven to 225 F.
• Rinse kale and remove stems all the way up the whole leaf and chop into large chunks.
• Toss leaves in olive oil and lay on a parchment paper lined cookie sheet.
• Sprinkle tops with salt, almond flour, Parmesan cheese and dashes of cayenne pepper.
• Bake for 1 hour and 30 minutes or until kale is dried out and crispy.