Parmesan & Garlic Kale Chips
Grilled Kale Chips are a game-changer. While many people opt to bake Kale Chips, grilling them gives you a subtle smokiness that enhances their flavour without overpowering it.
This recipe for Parmesan & Garlic Kale Chips takes things up a notch by grilling the kale, infusing it with smoky undertones while enhancing its natural crispiness. With simple ingredients like freshly grated Parmesan cheese and garlic, you'll love making (and eating) these chips.
Are Kale Chips Healthy?
Yes, kale chips are an excellent, healthy snack. Kale itself is known for being a superfood, loaded with vitamins and minerals like:
- Vitamin A (great for vision and immune health)
- Vitamin C (boosts immunity)
- Vitamin K (important for blood clotting)
- Calcium (supports strong bones)
Because the kale is lightly coated in olive oil and grilled, you’re avoiding the heavy oils and frying methods typical of other snacks. Olive oil contains heart-healthy fats, and Parmesan adds a touch of protein and calcium.
Moreover, kale is packed with fibre and antioxidants, which aid digestion and help fight inflammation. So yes, not only are kale chips delicious, but they are also a nutritious snack.
Equipment
Lump Charcoal
Heat Resistant Gloves
Long Tongs
Roasting Tray
Sharp knife Nomad Series 8″ Chef Knife
Thermapen® ONE
Ingredients
2 bunches fresh kale, washed and dried
5-6 cloves garlic, minced
Sea salt, to taste
3 teaspoons olive oil
¼ cup freshly grated Parmesan cheese
Method
STEP 1Preheat your grill to a medium heat, around 180°C (350°F). If using a charcoal grill, aim for indirect heat using a heat deflector.
STEP 2Wash and thoroughly dry the kale leaves. Remove the tough stems and tear the leaves into bite-sized pieces. Make sure the leaves are completely dry—this is key to getting that crispiness when grilling.
STEP 3In a large bowl, toss the kale with olive oil, minced garlic, and sea salt. Massage the oil and seasoning into the leaves to ensure even coverage.
STEP 4Place the kale in a grill-safe basket or spread them out on a grill tray. Make sure the kale is in a single layer to promote even grilling. Grill the kale over indirect heat for about 8-10 minutes, flipping halfway through to ensure both sides crisp up nicely. Keep a close eye on them to avoid burning.
STEP 5After the kale has started to crisp up, sprinkle the freshly grated Parmesan cheese evenly over the leaves. Grill for an additional 2-3 minutes until the cheese melts and forms a golden crust.
STEP 6Remove the kale chips from the grill and let them cool slightly before serving. These chips are best enjoyed fresh and warm off the grill!
Notes
One of the best things about kale chips is how versatile they are. If you want to switch up the flavours, here are some ideas:
- Smoked Paprika & Sea Salt: Add a smoky, slightly spicy twist by dusting the kale with smoked paprika before grilling.
- Lemon & Pepper: For a zesty, tangy flavour, sprinkle some lemon zest and freshly ground pepper over the kale.
- Chilli & Lime: A dash of chilli powder and a squeeze of lime juice gives your kale chips a spicy kick with a citrusy finish.
- Nutritional Yeast: For a vegan option, swap the Parmesan for nutritional yeast, which adds a cheesy, umami flavour without dairy.
- Sesame & Soy: Brush the kale with a mixture of sesame oil and soy sauce for an Asian-inspired twist. Sprinkle sesame seeds on top before grilling for extra crunch.
To maintain the crunchy texture of your grilled kale chips, follow these tips:
- Cool Completely: Make sure your kale chips are completely cool before storing them. Trapping heat can create condensation, which will make them soggy.
- Airtight Storage: Store your kale chips in an airtight container or ziplock bag. This prevents moisture from getting in and keeps the chips crisp for up to 3-4 days.
- Avoid the Fridge: Kale chips don’t do well in the fridge, as the cold air tends to make them soggy. Instead, keep them at room temperature in a cool, dry place.
- Refresh in the Oven: If your kale chips start to lose their crunch, you can refresh them by popping them in the oven or on the grill at 150°C (300°F) for a few minutes.
If you want to amp up the smoky BBQ flavour, try using smoked sea salt instead of regular sea salt or adding a small handful of wood chips to your grill before cooking. Wood like hickory or cherry pairs beautifully with kale, giving the chips an added depth of smokiness that enhances their grilled flavour. It’s a subtle yet powerful way to customise this simple recipe for true BBQ lovers!
For a more intense garlic flavour, consider making a garlic-infused olive oil. Simply heat the olive oil with minced garlic in a small pan until the garlic is lightly golden (but not burnt). Let the oil cool, then drizzle it over the kale before grilling. This method spreads the garlic flavour more evenly and can prevent any raw garlic from burning on the grill.
For the perfect crunch, experiment with the grilling time and heat. If you prefer your kale chips extra crispy, leave them on the grill for a minute or two longer but keep a close eye on them to avoid burning. If you like them slightly chewy in the centre, reduce the cooking time by a couple of minutes. You can also use different types of kale, like curly kale for an extra-crunchy texture or Lacinato kale (also known as Tuscan kale) for a heartier, smoother chip.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
