Kale chips recipe

I never thought I'd be the mom begging her kids to eat more kale, but here we are. These nutritional yeast kale chips turned that whole thing around in our house. They're crispy, salty, and taste almost like cheese puffs, minus the guilt.

Jump to:

• Why You'll Love These Kale Chips
• Ingredients For Nutritional Yeast Kale Chips
• Nutritional Yeast Kale Chips
• How To Make Nutritional Yeast Kale Chips
• Storing And Reheating Leftover Kale Chips
• Tips And Variations For Kale Chips
• Frequently Asked Questions
• Recipes You May Like
• Final Thoughts

I first made these on a random Tuesday when I had a giant bunch of kale sitting in my fridge and no real plan for it. Alex walked into the kitchen while they were baking, asked what smelled so good, and then proceeded to eat half the pan before I could even take a photo for the blog. That's when I knew this recipe was a keeper.

What I love most is how simple it is. Four ingredients, one sheet pan, and about twenty five minutes in the oven. No fancy equipment, no complicated steps, just a healthy snack that actually gets eaten. If you're into easy, better for you snacks, you'll probably also love my crispy air fryer broccoli with lemon and parmesan, which gets the same kind of crunchy, cheesy treatment.

Why You'll Love These Kale Chips

Here's why this recipe has become a regular in our kitchen:

• Only four ingredients. Kale, olive oil, nutritional yeast, and salt. That's it.
• Ready in 25 minutes. Perfect for when the kids need a snack right now.
• Cheesy flavor with no actual cheese. Nutritional yeast gives it that savory, almost cheesy taste.
• Naturally gluten free and vegan. Works for pretty much anyone at the table.
• Way better than store bought chips. You control the salt, the oil, and how crispy they get.
• Great for picky eaters. My daughter Sarah, who claims she "doesn't like vegetables," actually asks for these.

Ingredients For Nutritional Yeast Kale Chips

You only need a handful of things for this recipe, and there's a good chance you already have most of them.

• 1 bunch kale (about 7 to 9 ounces), stems removed
• 2 teaspoons olive oil (any neutral oil works too)
• 1 tablespoon nutritional yeast
• ¼ teaspoon salt

A quick note on the kale. Curly kale gets the crispiest, but lacinato (dinosaur) kale works fine too. Just tear the pieces roughly the same size so they cook evenly.

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How To Make Nutritional Yeast Kale Chips

This recipe really is as simple as it sounds. I've broken it into a few steps so it's easy to follow along, especially if this is your first time making kale chips.

Prep The Kale

Preheat your oven to 275°F. Remove the stems from each kale leaf using your hands or a small knife, then tear the leaves into pieces about 2 inches wide. They don't need to be perfect, just roughly the same size.

Rinse the kale to get rid of any dirt, then dry it really well. I use a salad spinner, but clean kitchen towels work fine too. This step matters more than you'd think. Wet kale steams instead of crisping up.

Season And Bake

In a large bowl, toss the kale pieces with the olive oil until every piece is lightly coated. Spread the kale out on a large sheet pan in a single layer, making sure the pieces aren't overlapping. If your pan is small, bake in two batches instead of crowding everything together.

Sprinkle the nutritional yeast and salt evenly over the kale. Pop the pan onto the middle rack and bake for 15 to 20 minutes.

Watch Closely And Cool

Start checking your kale around the 10 minute mark so it doesn't burn. You're looking for chips that are crisp and a little crackly, but not browned. They'll firm up even more as they cool on the pan, so don't panic if they seem a bit soft right out of the oven.

Once they've cooled for a few minutes, sprinkle on a little extra nutritional yeast if you want more of that cheesy flavor, then dig in.

Storing And Reheating Leftover Kale Chips

Honestly, these rarely last long enough to need storage in my house, but here's what works if you have extras.

Let the chips cool completely before storing them. Place them in an airtight container at room temperature, where they'll stay good for 3 to 4 days. I don't recommend the fridge since the moisture in there tends to make them soggy fast.

If your chips lose some crunch after a day or two, spread them back on a sheet pan and pop them in a 275°F oven for 3 to 5 minutes. That little refresh brings the crispiness right back.

Tips And Variations For Kale Chips

Here's the thing about kale chips. They seem foolproof, but a few small details really do make a difference.

• Dry your kale thoroughly. Any leftover water on the leaves means steaming instead of crisping.
• Don't overcrowd the pan. Kale needs space around each piece to cook evenly. Bake in batches if you need to.
• Watch the clock closely. Kale can go from perfectly crisp to burnt within a couple minutes, so don't walk away.
• Try different seasonings. A pinch of garlic powder or smoked paprika is great alongside the nutritional yeast. If you're into bold flavors, my homemade taco seasoning recipe also makes a fun twist on these chips.
• Serve them with a dip. My family loves dunking these into my tzatziki sauce recipe for a cool, tangy contrast to the salty crunch.

Have you ever made kale chips that turned out limp instead of crispy? I definitely have, back before I figured out the drying step matters so much. Now it's basically foolproof in our kitchen.

Frequently Asked Questions

Why are my kale chips not crispy?

The most common reason is leftover moisture on the kale. Even a little water on the leaves causes steaming instead of crisping, so dry your kale really well before adding oil. Overcrowding the pan is the other big culprit. Give each piece some breathing room.

What does nutritional yeast do for kale chips?

Nutritional yeast gives the chips a savory, cheesy flavor without any actual cheese. It's a deactivated yeast with a naturally nutty, umami taste, and it happens to be a great source of B vitamins too. It's the ingredient that makes these chips taste like a treat instead of "just kale."

How do you keep homemade kale chips crispy?

Store them in an airtight container at room temperature once they've cooled completely. Skip the fridge, since the extra moisture in there softens them fast. If they do lose some crunch, a quick 3 to 5 minute reheat in a low oven brings them right back.

Can I make nutritional yeast kale chips in an air fryer?

Yes, and it's actually a great shortcut if you're short on time. Air fry at 300°F for about 5 to 7 minutes, shaking the basket halfway through, and check often since air fryers cook faster than a regular oven. You may need to do a few small batches since kale takes up a lot of space before it shrinks down.

Recipes You May Like

If you enjoyed these kale chips, here are a few more snacks and sides worth trying next:

• Crispy Air Fryer Sweet Potato Fries — another quick, crispy snack that's just as easy to throw together on a weeknight.
• Crispy Zucchini Air Fryer Delight — a fun way to use up extra veggies while still getting that satisfying crunch.
• Air Fryer Corn On The Cob With Buttery Garlic Bliss — a great side dish if you're looking for more simple, veggie forward recipes.

Final Thoughts

These nutritional yeast kale chips prove that healthy snacks don't have to be boring or complicated. Four ingredients, one pan, and twenty five minutes gets you a crispy, cheesy tasting snack that even skeptical kids will reach for.

I hope this becomes a regular in your kitchen the way it has in ours. Let me know how it turns out for you, and don't forget to save this one to Pinterest so you can find it again next time that kale bunch shows up in your fridge.