Crispy parmesan and chilli kale chips

Crispy parmesan and chilli kale chips

Market ingredient: Kale
Difficulty: Ridiculously simple
Deliciousness: An awesome pre-dinner snack
Did The Beard like it? “It’s a crowd-pleaser, Brown”

Sometimes I get a little too excited with the amount of veggies I buy at Eveleigh. It’s all so fresh and delicious that I just want to buy everything! About a week ago, I’d bought a ridiculously large bunch of kale, thinking that I would get through it pretty quickly. I love a good bit of kale pan-friend with olive oil, garlic and chilli; Kale is quite a bitter, fibrous leaf, so really goes need some cooking to make it a bit more palatable. However, I found myself at the end of the week with 3/4 of a bunch left and nothing to cook with it. Not until I discovered Donna Hay’s recipe in this month’s edition of donna hay magazine for oven-baked kale chips. Hooray!

This recipe is one of the easiest snacks I’ve come across. The longest part of the recipe is removing the fibrous stalk from each leaf. It could be done with or without the parmesan, depending on your taste, but within 10-15 minutes, you have an interesting and a bit-left-of-centre pre-dinner snack. Salty goodness.

Bunch of kale

Ingredients for crispy parmesan and chilli kale chips

Serves 4 as a snack

  • 300g kale, stems removed and roughly torn
  • 1 tbsp olive oil
  • 1/2 teaspoon dried chilli flakes
  • 1/2 cup finely grated parmesan
  • sea salt and cracked black pepper


  1. Preheat oven to 180C. Place the kale, oil, chilli, parmesan, salt and pepper in a bowl and mix well to combine.
  2. Place on a large baking tray and bake for 8-12 minutes or until crispy.
  3. Allow to cool and sprinkle with a little bit of extra parmesan to serve.

Kale with parmesan and chilli before being cooked

As I said, one of the easiest snacks I’ve ever made and the great thing is that kale really holds its shape when cooked. The curly leaves really end up with a super crunchy texture. I’d really love to try these without the parmesan next time. I felt it was a little strong, but it was still delicious. A little bit of rosemary could also be probably quite tasty. If Donna Hay was in my loungeroom right now, I’d definitely give her a high-five for these little babies. I was worried that I’d aged about 10years by purchasing her magazine, but looks like she has some great recipes in here. High-fives, Donna!

Crispy Parmesan and chilli kale chips


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