These delicious kale chips are ultra cheesy, crispy, savory, healthy and so easy to make. Ideal as a healthy snack.
Kale chips are exactly what you need when you want something very healthy that also tastes like delicious junk food.
Well… maybe I’m overstretching. Just a tiny bit. I mean it is still kale. It’s not going to taste like fried potato chips.
BUT let me tell you, this is the most delicious way to eat kale, ever.
These kale chips are super easy, deliciously cheesy and they have all the crisp factor of a bag of….chips! And it’s super healthy.
Enjoy these chips anytime you’d generally enjoy some crispy chips or just have them as a healthy snack.
And if you’re a kale fan then check out our delicious vegan kale salad and kale smoothie.
How To Make Kale Chips
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
There are a few tricks to getting the perfect batch of kale chips.
One head of curly kale will give you two batches of kale chips. You can do both batches back to back, which is what I did.
First, you have to separate the leaves from the stems. Those giant thick kale stems just don’t work here.
The easy way to do this is to grab the stem tightly with your fingers and then quickly slide them upwards, removing the leaves as you go.
Then, you wash those leaves and dry them more thoroughly than you’ve ever dried anything. This is because any water remaining on your leaves will result in soggy kale chips.
I found that after washing them I had to spin them in a salad spinner and then roll them in paper towels to get them properly dry. The salad spinner on its own wasn’t sufficient.
Once your leaves are dry, you separate them into two batches. Place the first batch into a bowl and add olive oil, nutritional yeast, smoked paprika and sea salt. Rub this into the leaves.
Then spread them out evenly on a parchment lined baking tray.
Bake at low heat (300°F) for 25 minutes.
Repeat for the second batch and there you have it. Healthy snacks!
Ingredient Notes
Curly kale – is the best kind of kale to use for these kale chips.
Nutritional yeast flakes – are responsible for the cheesy factor and oh wow it’s wonderfully cheesy.
Olive oil, smoked paprika and sea salt – are the other ingredients that go into making these kale chips absolutely delicious.
Storing Instructions
Leftover kale chips will keep at room temperature for 2-3 days. They are not freezer friendly.
Did you make this recipe? Be sure to leave a comment and rating below!
Kale Chips
Ingredients
- 1 Large Bundle Curly Kale
- 2 Tablespoons Olive Oil
- 4 Tablespoons Nutritional Yeast
- 1 teaspoon Smoked Paprika
- Sprinkle Sea Salt
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Separate the leaves from the stems and then wash and thoroughly dry the leaves.
- Separate the leaves into two equal batches.
- Place the first batch into a bowl and add 1 Tbsp Olive Oil, 2 Tbsp Nutritional Yeast, ½ tsp Smoked Paprika and a sprinkle of sea salt.
- Rub into the leaves.
- Place the leaves onto a parchment lined baking sheet, ensuring that they’re spaced evenly over the sheet and the leaves are not too crowded.
- Bake for 25 minutes.
- Repeat for the second half of the curly kale leaves.
Didn’t follow the recipe exactly (didn’t do two batches, mixed all together) but they turned out fantastic! Thank you! I will definitely make these again.
Fantastic! Thanks a million for the great review! 🙂
Healthy and best chips I ever tasted