Cheesy Kale Chips | Cook For Your Life
Cheesy Kale Chips - Chips de Col y Queso, Anti-cancer recipes - Cook for Your Life

Cheesy Kale Chips

Rated 5 out of 5
5 out of 5 stars (based on 8 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

Kale chips are a great way to sneak some of the benefits of leafy greens into people who normally won’t touch them. Even kale haters love our kale chips. No kidding. If you’ve never...


  • 1 bunch (about 6 ounces) kale, rinsed (see Chef Tips)
  • 1 tablespoon olive oil
  • Salt, to taste
  • ¾ cup freshly grated Parmesan
  • 1 teaspoon garlic powder
  • 1 teaspoon hot paprika (see Chef Tips)
  • Freshly ground black pepper, to taste
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Nutrition Facts


110 cals


7 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


4 g


1 g


1 g


8 g


267 mg


  1. Preheat the oven to 350 degrees.
  2. In a small bowl mix together the Parmesan, garlic powder, paprika, and freshly ground black pepper. Set aside
  3. With a paper towel pat the kale dry. Remove stems and rip the leaves into roughly 1-inch pieces.
  4. Return the kale to the oven and bake for another 5 minutes, or just until the cheese has melted and the kale is crispy.

Chef Tips

Use Curly Kale or Russian Kale to make these chips. The leaves of Lacinato Kale are a little delicate.

If you don’t like spicy, use sweet paprika instead of hot. You’ll get the taste without the fire.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


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Rated 5 out of 5
November 10, 2021

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Rated 5 out of 5
October 5, 2018

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Rated 5 out of 5
September 5, 2018

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