Garlic & Cheese Kale Chips


KALE - The newest Superfood to hit the spotlight!  Loaded with antioxidants and vitamins like iron, Vitamin A and potassium - it’s no wonder people are calling it the “Queen of the Greens”.

Even if you’ve never liked the taste of Kale before, you NEED to give these a try. They are a serious game changer! (You may just never want another potato chip again). Plus, who couldn’t use a little more green in their life?!

Garlic & Cheese Kale Chips


  • 12 oz fresh kale, stems removed
  • 1 tbsp extra virgin olive oil
  • 1 tbsp Pecorino Romano grated cheese
  • 2 garlic cloves, minced
  • fresh ground sea salt & pepper, to taste
  • juice of 1/4 lemon


Preheat oven to 300° and place wire rack on top of cookie sheet.  Wash and dry kale, remove stems, tear into bite-sized pieces and place in medium-sized bowl.

Add oil, cheese, and garlic to kale and toss to coat. Lay kale on wire rack (cookie sheet will catch oil drippings).  Sprinkle with fresh ground salt & pepper to taste.

Bake for 15-20 minutes.  Check periodically after 15 minutes to make sure kale doesn’t burn. Once dry & crisp, remove from oven and drizzle with lemon juice.  Serve warm or store in air-tight container for later.


Kale chips can be dressed up with so many different ingredients.  Try adding in fresh-dried tomatoes or sprinkle with chili powder right out of the oven.  Don’t have time to make your own? Head over to and try out Brad’s Vegan, Gluten-free, GMO-free all natural “Vampire Killer” kale chips.  They’re just as good as homemade!

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  1. I just made this recipe…sooo good! I added a bit of sriracha to the oil mix and didnt use a wire rack, just laid out on the cookie sheet. There wasn’t really any run off oil that I could tell and they arent overly greasy so it seems to be an ok step to pass if you dont have a wire rack but just a sheet.
    They came out phenom! 🙂

    Comment by Sarah-Grace Dunson — 16 November, 2013 @ 10:41 am

  2. Awesome! So glad you liked them 🙂

    Comment by Christina Russell — 19 November, 2013 @ 10:22 am

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