I’m feeling a little nostalgic sharing these kale chips with you.
But I adore kale chips.
We eat them constantly in this house. I make them all the time — they’ve become a reliable staple.
I’ve been making kale chips for years. When I first discovered them, I was thrilled to find a way to enjoy kale. Back then I was trying to eat more vegetables and it took a lot of trial and error to land on recipes I actually loved.
THIS IS THE BEST FOOD FOR YOU!
This particular recipe is from Seriously Delish. When the book came out, this was one of my favorites — simple but with a flavor combo that really sings.
If you want my number one kale secret, it’s nutritional yeast. On busy weekdays or when I need a quick snack, I mist the kale with olive oil and sprinkle nutritional yeast over it. That’s it. It gives an almost-cheesy flavor so strong I don’t even need salt and pepper.
Not everyone has nutritional yeast on hand, though, so I wanted a kale chip that feels a bit more approachable. These Parmesan pistachio chips are milder and very easy to love.
The pistachio and Parmesan pairing is fantastic — nutty, cheesy and crunchy. I use a food processor to grind the pistachios finely so the seasoning clings to the kale, but if you’d rather not use a processor, chop the pistachios as finely as possible and mix with the Parmesan. You’ll be hooked.
What to serve with kale chips
I’ve paired these kale chips with all sorts of meals over the years. They keep a day or two when stored loosely in foil or a zip-top bag and even make a great movie snack.
My favorite pairings are soups and sandwiches. Here are a few dishes that go great alongside kale chips:
- Smothered Skillet Chicken
- Sticky Apple Cider BBQ Chicken
- Pimento Cheese Chicken Salad on Biscuits
- Smoky Grilled Chicken Pitas
- Tuscan Tuna Melts
- Smoky Sloppy Joes with Green Chiles and Yogurt Slaw
- Roasted Lemon Basil Butter Salmon
- Pan-Crisped Salmon with Dijon Cream
- Green Goddess Salmon Burgers
- Avocado BLTs with Fried Eggs
- Fig and Gorgonzola Stuffed Pork Tenderloin
Parmesan Pistachio Kale Chips
Parmesan Pistachio Kale Chips
2
Ingredients
- ½ cup roasted, salted shelled pistachios
- 3 tablespoons finely grated Parmesan cheese
- 1 bunch curly green kale, leaves stripped from stems
- olive oil mist (or 1–2 teaspoons olive oil)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
- If using an olive oil spray, mist the kale leaves evenly. If not, massage 1 to 2 teaspoons of olive oil into the leaves. Sprinkle the Parmesan–pistachio mixture over the kale so it adheres.
- Bake for 12 minutes, remove and gently flip the leaves, then bake another 12 minutes until crispy and slightly darker. Baking times vary with leaf size; small leaves can burn, so check after 5 additional minutes.
- Serve immediately. Store leftovers loosely wrapped in foil or a zip-top bag for up to two days.
- For an easier version, skip the Parmesan–pistachio mix: mist the kale with olive oil and sprinkle 2 tablespoons nutritional yeast, then bake following the same times above.
Did you make this recipe?
Share a photo of your finished chips and tag the origin account if you like. I appreciate seeing what you make!
They definitely taste better than they look.