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Move over potato chips. There’s a new snack in town! Crispy Kale Chips with Nutritional Yeast. A crunchy, “cheesy,” savory snack made with just 5 ingredients. And they’re ready in 25 minutes.
Page Contents
- Homemade Kale Chips
- Why You’ll Love Crispy Kale Chips
- Recipe Ingredients
- Ingredient Notes
- How to Make Baked Kale Chips with Nutritional Yeast: Step-By-Step
- Recipe Substitutions and Additions
- Recipe Tips
- Storage Instructions
- What to Serve with Kale Chips
- Frequently Asked Questions
- More Recipes with Kale
- Printable Recipe Card
- Pin this Healthy Kale Chips Recipe for Later
Homemade Kale Chips
Crispy Kale Chips with Nutritional Yeast are the healthy snack you never knew you needed! They’re so crunchy and “cheesy” (thanks to the Nutritional Yeast) that you won’t believe they’re actually good for you. So, the next time you’re in the mood for a satisfying and wholesome snack, whip up a batch of these crispy leafy greens. You’re in for a real food treat!
If you’re looking for more delicious healthy snack ideas, I’ve got plenty more for you to choose from. Head over to the snacks page, where you’ll find everything from Healthy Matcha Snacks to Peanut Butter Cups and Chia Pudding.
Why You’ll Love Crispy Kale Chips
- Nutrient powerhouse. Kale is known as a superfood, and for good reason. For every 100-gram serving, kale contains nearly 3 grams of protein, 4 grams of fiber, more iron than meat, up to 3x more calcium than milk, up to 4x more folic acid than eggs, and twice the amount of vitamin C than oranges! [Source] By turning kale into crispy chips, you can enjoy the benefits in a fun and delicious way.
- Irresistible flavor. Adding nutritional yeast, Tamari sauce, and red pepper flakes takes these kale chips to a new level of deliciousness. The combo of cheesy, slightly nutty flavors, savory umami, and chili heat is SO GOOD!
- Quick and easy. Making crispy kale chips couldn’t be easier. With just five simple ingredients and a not-too-hot oven, you can have a batch ready in less than 30 minutes – with just 5 minutes of hands-on time.
Recipe Ingredients
Here are the ingredients you’re going to need from the grocery store to make these insanely delicious kale chips:
Ingredient Notes
- Curly Kale: An incredible leafy green vegetable that transforms into super crispy chips when baked, giving you that satisfying crunchy munch.
- Nutritional Yeast: Gives the kale chips their distinct cheesy flavor. And adds plenty of B vitamins to your snack. Find nutritional yeast in most grocery stores in the health food aisle or baking aisle and in health food stores.
- Tamari Sauce: Brings out the savory flavor. You can use coconut aminos or regular soy sauce if you prefer.
- Red Pepper Flakes (Chilli Flakes): A little kick of spice to liven things up!
- Extra Virgin Olive Oil: Helps the kale crisp up beautifully in the oven for that perfect crunch.
- Sea Salt Flakes: Use salt sparingly! Tamari already contains salt, so be mindful not to oversalt the chips. Since the saltiness can differ between brands, it’s best to taste before adding more.
How to Make Baked Kale Chips with Nutritional Yeast: Step-By-Step
This is such an easy recipe. Here’s how to make your plant-based cheesy kale chips in seven simple illustrated steps:
- Prepare Kale
Prepare the kale and transfer it to a mixing bowl.
- Add Oil
Slowly pour in the oil and massage to coat.
- Add Tamari
Pour in the Tamari sauce.
- Add Nutritional Yeast
Sprinkle in the nutritional yeast and red pepper flakes.
- Toss Ingredients Together
Toss the kale and seasonings together.
- Bake
Spread the kale onto a baking sheet and transfer to the oven.
- Crispy Kale Chips
Serve and enjoy!
Find the recipe card with exact ingredients and full recipe instructions at the bottom of this page. ⇩
Recipe Substitutions and Additions
While I absolutely adore these kale chips as they are, I know some of you enjoy getting creative in the kitchen. So, for all you adventurous foodies out there, here are some tried-and-true substitutions and additions that are pretty darn good. Feel free to give them a go!
Substitutions
- Kale Varieties: If you can’t find curly kale, you can use another type of kale like Lacinato kale (also known as Tuscan kale, dinosaur kale, or cavolo nero), redbor kale (or purple kale), red Russian, or even Savoy cabbage works. Each variety will bring its own unique texture and flavor to the chips.
- Oil: Extra virgin olive oil is my #1 go-to oil in cooking because of its anti-inflammatory properties. If you want a more neutral flavored oil, then avocado oil is a good choice.
Additions
- Herbs and Spices: Try out different flavor combinations like garlic powder and smoked paprika, onion powder and cayenne pepper, or rosemary and chili powder. A generous pinch of each is all you’ll need.
Recipe Tips
- Use fresh kale: Choose fresh, vibrant kale leaves with a crisp texture. Avoid wilted or yellowed leaves, as they may not give you the best results.
- Thoroughly dry the leaves: Moisture will prevent the chips from getting crispy, so it’s essential to thoroughly dry the kale leaves after washing them.
- Remove tough stems: Remove the unpleasant chewy stems for the best crispy texture.
- Toss lightly with oil: Go easy with the oil, as too much fat can make the chips greasy.
- Seasoning distribution: Place the kale leaves in a large bowl, add the seasonings, and toss gently to coat. This way, you know that every chip is well-seasoned.
- Arrange in a single layer: Arrange the kale leaves in a single layer on the baking pan. Crowding them can lead to uneven cooking and prevent them from becoming crispy. Consider using multiple baking sheets if needed.
- Watch the baking time: Keep a close eye on the kale chips while they bake. They can quickly go from perfectly crispy to burnt. Baking times will likely vary depending on the size of your kale pieces and your oven, so start with a lower baking time and increase as needed.
- Rotate the baking sheet: For even cooking, rotate the baking sheet halfway through baking. This helps the kale chips crisp up evenly.
- Cool and enjoy: Once the kale chips are ready, allow them cool on the baking sheet for a couple of minutes. This helps them become even crispier. Enjoy them right away as a delicious and healthy snack!
NUTRITION TIP: Kale is a true nutritional powerhouse, packed with essential vitamins A, C, K, and folate, along with minerals like calcium, potassium, and magnesium. It is also a great source of fiber, prebiotics, and anti-inflammatory antioxidants. This unique combination of nutrients has earned kale its well-deserved reputation as a medicinal food, potentially benefiting digestive health, weight management, and cardiovascular health. [Source]
Storage Instructions
Kale chips are best enjoyed immediately after baking. Still, if you need to store them, these tips will help you maintain their crispy texture for as long as possible.
- Cool completely: Allow your kale chips to cool completely after baking. This ensures that any residual moisture evaporates, helping them stay crispy.
- Storage: Transfer the cooled kale chips to an airtight container or a resealable plastic bag. Ensure the container is completely sealed to prevent moisture from getting in and making the chips lose their crispiness.
- Avoid humidity: Moisture is the enemy of crispy kale chips, so it’s essential to store them in a dry environment. Keep them away from areas of high humidity, like near the stove, sink, or refrigerator.
- Skip the fridge: It’s best not to refrigerate kale chips, as the moisture in there can cause them to become limp and lose their crunchiness.
- Consume within a few days: For the best taste and texture, try to consume the kale chips within a few days of making them. They are at their crispiest and most flavorful during this time.
- Re-crisping: If your kale chips have lost some crispness, you can re-crisp them in a preheated oven (250°F/120°C). Spread the kale chips on a baking sheet, and warm them for a few minutes until they become crispy again. Keep a close eye on them to prevent burning.
What to Serve with Kale Chips
Kale chips make a delicious and healthy snack on their own, but if you’re looking to pair them with other foods, here are some tasty options:
- Dips: A great way to serve kale chips is with a lovely dip. My faves include hummus, guacamole, salsa, a creamy ranch, or yogurt-based dip.
- Cheese: Pairing kale chips with some cheese is a real treat. Try serving them with a side of sliced or cubed cheese such as cheddar, feta, or goat’s cheese.
- Nuts and Seeds: How about adding a small handful of nuts or seeds? Almonds, walnuts, pumpkin seeds, or sunflower seeds are great options, bringing additional protein and healthy fats into the snack mix.
- Sandwiches or Wraps: A favorite way to use up any leftover kale chips is to add them to a sandwich or use them as a topping in a wrap for some extra crunch.
- Soups or Salads: Sprinkle them on a creamy soup or toss them into a salad for extra flavor.
Frequently Asked Questions
Kale is a leafy green vegetable known for its slightly bitter taste, which can be attributed to the presence of heart-healthy compounds called glucosinolates. When baking kale, some of its signature bitterness will transfer to the chips. However, you can avoid harsh, bitter flavors by removing the chips from the oven before they brown too much. Slight browning around the edges adds a nice flavor, but be careful not to let the chips become burnt.
Yes, kale chips are generally considered a healthy snack. They are low in calories and packed with nutrients like vitamins A, C, and K and minerals like calcium and iron. However, it’s important to remember that kale snacks are just one component of a balanced and varied diet.
Yes, these kale chips are naturally gluten-free and vegan, making them a great snack option for those with dietary restrictions or specific food preferences.
Freezing kale chips is not recommended, as they lose their crispness and become limp when thawed. Enjoying them soon after baking or storing them at room temperature in an airtight container for short-term storage is best.
I cannot stress how important it is to dry your kale thoroughly after washing it. You must remove as much moisture as possible before adding the seasoning and baking to achieve that perfect crispy crunch.
Absolutely! Simply omit the nutritional yeast and continue with the rest of the recipe.
WEIGHT LOSS TIP: Kale is a low-calorie cruciferous vegetable with a high nutrient density, making it an ideal ingredient to add to a diet to maintain weight and promote weight loss. It also contains a significant quantity of bulk in the form of fiber, which may help control hunger. [Source]
More Recipes with Kale
If you enjoyed this kale recipe, you might also love these other delicious recipes that feature kale as an ingredient:
- Green Goddess Salad Recipe
- Fresh Vegetable Salad with Poppy Seed Dressing
- Pineapple Passion Collagen Smoothie
- Homemade Super-Green Pesto
- Pan-Fried Salmon Rainbow Salad with Roasted Garlic Tahini
- Spiced Lamb Lettuce Wraps
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Printable Recipe Card
Recipe
Crispy Kale Chips with Nutritional Yeast
If you love this recipe, rate it with 5 stars below!
PRINT PIN RATEEquipment
- Salad Spinner, optional
- Large Baking Sheet (x2), rimmed if possible
- Spatula
- Parchment Paper, optional
Ingredients
- 1 bunch of curly kale, (roughly 7 to 8 ounces / 200 grams)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons Tamari sauce, or soy sauce
- 2 tablespoons nutritional yeast
- ¼ teaspoon red pepper flakes (chilli flakes)
- pinch sea salt flakes , optional
Instructions
- Prepare: Gather your ingredients and equipment. Preheat the oven temp to 300ºF/ 150ºC/ gas mark 2. Line a baking sheet, preferably rimmed, with parchment paper (baking paper).
- Kale: Take your bunch of kale and remove the leaves from the stems. I find the best way to remove kale stems is with kitchen scissors. But you can use a sharp knife. Tearing with your hands tends to leave too much leaf behind. Discard the tough stems. Then, tear each kale leaf into bite-sized pieces. Wash the raw kale with cold water, then dry it well. If you have a salad spinner, use that, then pat the kale dry with a paper towel to remove any remaining moisture. Place the dry kale leaves in a mixing bowl.Tip: Drying the kale is especially important as we add Tamari sauce to the leaves. Too much moisture will cause the kale to turn soggy instead of crispy.
- Add Oil: Slowly pour in the olive oil and massage into the leaves so each piece of kale is coated.
- Add Flavor Boosters: Add the Tamari sauce, nutritional yeast, and red pepper flakes to the bowl of kale. Gently toss the kale and seasonings together so each piece is evenly coated.
- Bake: Spread the kale out onto the lined large sheet pan (or two), and bake for 18-20 minutes. Rotate the baking tin after the first 10 minutes for even cooking. Remove your kale chips from the oven when the edges start to brown but are not burnt. The darker the brown bits, the more bitter the chips will taste! Let the chips rest for 1-2 minutes as they will continue to crisp. Tip: To ensure the chips bake evenly, place kale in an even layer so they’re not touching. You may need two baking pans.
- Perfect Kale Chips: Now for the best part ~ taste! Add a pinch of salt to finish if you’d like them a little extra salty. Serve immediately and enjoy!
Notes
Nutrition Information (Per Serving)
Nutrition Disclaimer: Nutritional information is estimated using an online nutrition calculator. For accuracy, we recommend you calculate using the exact ingredients and brands you used.
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