Healthy, cheesy, and crispy kale chips come out of my oven almost every Sunday — one bunch of curly kale, a tablespoon of olive oil, and a generous dusting of nutritional yeast. They shatter like potato chips and taste savory enough to settle a chip craving. They never last until Monday, no matter how big the bunch.
The Ultimate Healthy, Cheesy, & Crispy Snack!
Say goodbye to sad, soggy, store-bought kale chips forever! This is the recipe that will transform you into a kale chip fanatic. We’re talking shatteringly crisp leaves with a savory, cheesy flavor that’s completely dairy-free. The secret? Nutritional yeast! This powerhouse ingredient not only gives our chips an incredible umami kick but also packs in protein, iron, and essential B vitamins. Toss them with your favorite spicy seasoning for an extra pop, and get ready to have your new favorite guilt-free snack on repeat.
Ingredients
• 1 Tbs. (15 ml / 0.5 fl oz) olive oil
• 1 large bunch (12 oz. / 340g) curly kale
• ⅓ cup (20g) nutritional yeast
• Salt to taste
• Optional: Your favorite spicy seasoning blend (like smoked paprika or chili powder)
Instructions
1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. Prepare the kale by washing and thoroughly drying the leaves. Remove the tough inner stems and tear the leaves into large, bite-sized pieces.
3. In a large bowl, drizzle the olive oil over the kale. Use your hands to massage the oil into every nook and cranny until the leaves are well-coated and shiny.
4. Sprinkle the nutritional yeast over the kale and toss well to ensure an even coating.
5. Spread the kale in a single, even layer across the two prepared baking sheets. Do not overcrowd the pans.
6. Bake for 5 minutes, then remove from the oven. Use tongs to gently flip and rearrange the leaves.
7. Return to the oven and bake for another 5 to 10 minutes, watching closely until the edges are golden brown and the leaves are crispy. They can burn quickly!
8. Remove from the oven and sprinkle with salt and any additional seasonings, if desired. Let cool slightly on the pan before enjoying.
Nutritional Information
• Nutrition Information
• Per serving (serves 4)
• Calories: 91
• Protein: 7 g
• Total Fat: 4 g
• Saturated Fat
• Carbohydrates: 9 g
• Cholesterol: 0 mg
• Sodium: 28 mg
• Fiber: 4 g
• Sugar: 0 g
• VEGAN
• GLUTEN-FREE
• 30 MINUTES OR LESS
Pro Tips
• for the Crispiest Kale Chips
• Ensure your kale is completely dry before adding oil. Any moisture will steam the leaves instead of crisping them.
• Spread the kale in a single, even layer on your baking sheets. Overlapping leaves will trap steam and result in soggy chips.
• Massage the oil into the leaves thoroughly. This simple step helps break down the tough fibers and ensures an even, crispy texture.
• Add salt and other fine seasonings after baking. This prevents the spices from burning in the oven and helps them stick better to the finished chips.
FAQ
Q: Is this kale chip recipe a good source of vegetarian protein
A: Yes, this is a great high-protein vegetarian snack. A single serving contains 7 grams (0.25 oz / 7.1 g) of protein, primarily from the nutritional yeast, which is a complete protein, and the kale itself.
Q: What can I use instead of nutritional yeast for a cheesy flavor
A: For the best dairy-free cheesy flavor, nutritional yeast is highly recommended due to its unique umami taste and B vitamin content. If you don’t have it, you can create a savory blend with garlic powder, onion powder, and a pinch of smoked paprika, though the ‘cheesy’ flavor will be less pronounced.
Q: How do I store kale chips to keep them crispy
A: To maintain maximum crispiness, allow the kale chips to cool completely on the baking sheet. Then, store them in an airtight container at room temperature. They are best enjoyed within 2-3 days, as they will naturally lose some crunch over time due to humidity.
More Recipes You’ll Love
- Gooey Lime Coconut Bars
- Jhal Moori: The Ultimate Bengali Street Food Snack!
- Healthy Honey Yogurt Popcorn
Healthy, Cheesy, & Crispy Kale Chips
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Prepare the kale by washing and thoroughly drying the leaves.
- Remove the tough inner stems and tear the leaves into large, bite-sized pieces.
- In a large bowl, drizzle the olive oil over the kale. Use your hands to massage the oil into every nook and cranny until the leaves are well-coated and shiny.
- Sprinkle the nutritional yeast over the kale and toss well to ensure an even coating.
- Spread the kale in a single, even layer across the two prepared baking sheets.
- Do not overcrowd the pans.
- Bake for 5 minutes, then remove from the oven. Use tongs to gently flip and rearrange the leaves.
- Return to the oven and bake for another 5 to 10 minutes, watching closely until the edges are golden brown and the leaves are crispy. They can burn quickly!
- Remove from the oven and sprinkle with salt and any additional seasonings, if desired.
- Let cool slightly on the pan before enjoying.
- Spread the kale in a single, even layer on your baking sheets. Overlapping leaves will trap steam and result in soggy chips.
- Add salt and other fine seasonings after baking. This prevents the spices from burning in the oven and helps them stick better to the finished chips.
