Recipe Parmesan Kale Chips






Provider blog by  Monica Bernard-Thompson, RDN, CDN, CLC

While you are running around, completing errands or taking your children to after school programs, it is much easier to stop at a fast food chain for a quick meal than it is to prepare a healthy dish. But if you were to prepare snacks for the entire week, you would be more likely to eat healthy. Having no time is a common reason we hear for unhealthy eating. The truth is that if we plan better,  we can create healthier habits for the entire family. What if you did have recipes that were quick and easy to make? With just 10 minutes, you can prepare Parmesan Kale Chips, package them in sandwiches bags and enjoy them for the entire week.


Monica Bernard-Thompson RDN, CDN, CLC is the WIC Program Director. Monica is a Registered Dietitian Nutritionist, NYS Certified Dietitian Nutrition and Certified Lactation Counselor. Two of the many services that WIC provides is cooking classes and nutrition counseling. To find out more about WIC, please click here.


In recognition of March being National Nutrition Month, we will be posting a healthy recipe every Thursday with the help of our nutritionists.

Parmesan Kale Chips


1 Large Bunch of Kale
Canola Oil Spray,
Parmesan Cheese


1. Preheat oven to 400 degrees.

2. Wash kale and dry.

3. Spray Cooking tray and separate leaves on cooking tray.

4. Sprinkle with seasonings (garlic powder, black pepper, chili    powder, etc.) if desired.

5. Bake 5-7 minutes or until crisp.


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  • Providers involved include:

    Monica Francis, PA

    Avi Silber, MD, FAAP
    Tracy Lucas, FNP
    Adeola Ayodeji, MD, FAAP

    Chanchal Singh, MD
    Sneha Shrivastava, MD
    Penelope Guccione, FNP

    Julie A. O’Connor, CM, LM, MS
    Marian Seliquini, CM, LM, MS

    Koreen E. Thomas, FNP
    Andrea Giovinazzo, FNP-C

    Kate Michalak L.Ac., RPAC

    Alban Burke, DDS

    Neha Dada, O.D.

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