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Baked Kale Chips with Nutritional Yeast

Baked Kale Chips with Nutritional Yeast

Snack
Prep Time
15min
Cook Time
20min
Servings
1
Calories
175
Chef's Note

For the crispiest kale chips, make sure your kale is completely dry before adding oil. If you find your chips aren't crispy enough after cooling, you can return them to a warm (but turned off) oven for 5 minutes. These chips are best enjoyed within 24 hours, but can be stored in an airtight container with a paper towel to absorb moisture for up to 3 days.

Tags
vegan
gluten-free
healthy
make-ahead
low-calorie
dairy-free
snack
vegetable
baked
superfood
Ingredients

  • 1 bunch (about 6 cups torn) fresh kale

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/8 teaspoon smoked paprika

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon black pepper

Instructions
  • 1

    Preheat your oven to 300°F (150°C) and line two large baking sheets with parchment paper.

  • 2

    Wash the kale thoroughly and dry completely using a salad spinner or clean kitchen towels. Any moisture left will make the chips steam rather than crisp.

  • 3

    Remove the tough center stems from the kale leaves and tear the leaves into 2-inch pieces.

  • 4

    Place the torn kale in a large mixing bowl.

  • 5

    Drizzle 1 tablespoon of olive oil over the kale and massage it into the leaves with your hands for about 2-3 minutes until all pieces are lightly coated and the kale begins to soften.

  • 6

    In a small bowl, mix together 2 tablespoons of nutritional yeast, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/8 teaspoon of smoked paprika, 1/4 teaspoon of sea salt, and 1/8 teaspoon of black pepper.

  • 7

    Sprinkle the seasoning mixture over the oiled kale and toss gently to coat evenly.

  • 8

    Arrange the kale pieces in a single layer on the prepared baking sheets, ensuring they don't overlap (this ensures proper crisping).

  • 9

    Bake for 10 minutes, then rotate the pans and bake for another 5-10 minutes until the edges are slightly browned but not burnt.

  • 10

    Check frequently during the last few minutes as kale can quickly go from perfectly crisp to burnt.

  • 11

    Remove from the oven and let cool for 3 minutes on the baking sheets (they will continue to crisp as they cool).

  • 12

    Transfer to an airtight container if not eating immediately.

Nutrition Information (per serving)
175
Calories
8g
Protein
15g
Carbs
11g
Fat
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