Baked Pecorino Romano Kale Chips

*Kale ChipsWhat if I told you that you can eat your way to healthier eyes? You may nod and say, “Yes, I know. Certain vegetables like carrots are good for my eyesight.” But what if I also told you that you can eat chips to protect your sight? Now, there’s a statement you don’t hear every day. While chips are often our snack of choice while on the go, they’re usually void of any nutritional value. However, that does not have to be the case when you make them in your kitchen using a leafy green vegetable that goes by the name of kale.

Kale is praised for housing an abundance of health benefits—and it deserves every one of those accolades. Thanks to carotenoids called lutein and zeaxanthin, this veggie can help keep your eyes sharp. These antioxidants protect your eyes from harmful high energy light waves and assist with the prevention of age-related conditions like cataracts and macular degeneration. Kale is also full of iron, calcium and vitamins A and E, making it one of the healthiest foods to put on your plate.  Don’t worry if you’re not a fan of eating raw kale. It can be prepared a number of ways, including kale chips. Bake them with avocado oil and pecorino romano cheese, and you’ll have a snack with just as much crunch as your favorite chips– but with far less guilt.

Baked Pecorino Romano Kale Chips


  • 1 bunch kale
  • 2 tablespoons avocado oil
  • 2 tablespoons grated pecorino romano cheese


  1. Preheat oven to 275 degrees and cover a baking sheet with parchment paper.
  2. Wash kale thoroughly and dry. Remove stems and then place in mixing bowl.
  3. Pour avocado oil over leaves and toss to make sure each piece is covered.
  4. Spread the kale leaves evenly on the baking sheet, making sure none of them overlap. Sprinkle with cheese and bake 20 minutes, flipping leaves over halfway through the cooking process.
  5. Allow kale chips to cool on plate and then enjoy.