Kale Chips with Nutritional Yeast Recipe

Kale Chips with Nutritional Yeast Recipe

These Kale Chips are flavored with nutritional yeast for a cheesy yet vegan and healthy snack. Flavored with nutritional yeast, this easy and quick-to-make kale snack recipe is guaranteed to be your next movie night treat. Perfectly crispy, this kid-friendly snack is a great way to sneak some greens into your diet. Paleo, whole30 & gluten-free diet-friendly tool!

Course Healthy Snacks

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 86kcal

Author Aysegul Sanford

Ingredients

1 bunch fresh kale (curly kale) (8 oz. with stems), about 4-5 cups
2 teaspoons olive oil or avocado oil or coconut oil
2 tablespoons nutritional yeast plus more for sprinkling
¼ teaspoon Kosher salt

Instructions

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
Rinse kale under cold water, remove stems, and tear each leaf into bite-size pieces. It is best if they are (roughly) equal in size to help with even roasting in the oven.
Using a salad spinner, dry the leaves as much as possible. Alternatively, you can spread them on a sheet pan lined with a kitchen towel and gently pat them dry. Transfer the kale leaves to a large mixing bowl.
Drizzle with oil and sprinkle with nutritional yeast and salt. Lightly massage to ensure each leaf is coated with the oil and nutritional yeast.
Transfer kale to the parchment-lined baking sheet. Spread them on an even layer making sure that they are not overlapping. You can grab a second baking sheet or bake it in two batches if needed.
Bake in the oven for 7 minutes. Remove from the oven, gently flip each piece of kale, and bake for another 5-7 minutes. Towards the end, they should be crisp but not browned.
Remove from the oven and let it cool for 1-2 minutes. Serve with an additional sprinkling of nutritional yeast on top.

Notes

Dry kale thoroughly. Take the time to dry the kale thoroughly. While it may sound like an unnecessary step, removing the excess moisture is important for getting that addictive crispy texture. Plus, doing so ensures that the nutritional yeast mixture will stick to each piece of kale.
Tear kale into equally-sized pieces. Make sure to tear or cut the kale leaves roughly equal in size. This will help them bake evenly and prevent browning.
Watch it closely. We highly recommend keeping a close eye on the kale chips after the 10-minute mark. Since all ovens behave differently, you may have to rely on visual cues to decide whether or not you need the extra few minutes. If it is nice and crisp, it is time to pull it out. If the leaves are still on the softer side, give a minute or two for them to get crisp. Though please be aware that if you leave them in the oven for too long, they will turn brown and burn.
Storage: While we think that these kale chips are best on the day they are made, you can store them to enjoy later. To do so, bring them to room temperature and store them in an airtight container or a paper bag large enough that they won’t break. They should be good for up to 2 days.

Nutrition