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Parmesan Kale Chips

Ina Garten’s cranberry martini and kale chips for the perfect party
Ina Garten’s cranberry martini and kale chips for the perfect partyDavid Anderson / TODAY


  • 1 large bunch flat-leaf kale
  • Good olive oil
  • Kosher salt
  • Freshly grated Parmesan cheese

Chef notes

Kale is a delicious vegetable that seems to be everywhere now. If you can find flat kale-sometimes labeled cavalo nero, Dinosaur kale or lacinato—it can be roasted for the perfect light bite to serve with drinks. It's simply kale, olive oil and salt, and it roasts in 15 minutes. Of course, freshly grated Parmesan cheese makes everything taste better.

Make-Ahead Tips: Prepare and cool to room temperature. Wrap tightly and store at room temperature for up to 4 days.



Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.


With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves as intact as possible. Place them on the sheet pans, drizzle or brush them with olive oil, and toss to coat lightly. Sprinkle generously with salt and bake for 10 minutes, until crispy. Sprinkle lightly with Parmesan cheese and bake for another 5 minutes. Cool and serve.