Learn how to make the perfectly crispy vegan kale chips. These chips are seasoned with nutritional yeast and garlic powder for a delicious and healthy snack. Made in just 25 minutes!
Over the years, I have found that one of the most important parts of a successful 30 day cleanse is having a pantry stocked with craveable health foods. That means when the mood for something sweet and decadent or salty and savory strikes, I’ve got wholesome and healthy snack foods on hand.
Because I’ve also learned over the many years that I’ve done this 30 day cleanse, that once you fall off the wagon, it’s very hard to get back on.
And so, I am here to help prevent me and you from falling off with even more wholesome recipes that will help satisfy those cravings. Today I have a classic. This cheesy garlic kale chips recipe is exactly what we need to satisfy those salty crunchy cravings while staying true to our 30-day cleanse.
Intrigued? Let’s take a look at how to make the perfect kale chips.
3 Basic Ingredients for Vegan Kale Chips
- Kale (I recommend curly kale for most kale chip recipes)
- Oil – I use olive oil. Other oils that would work well: sesame, coconut, and avocado
After that, it’s up to you to figure out how you want to flavor your kale chips. For this recipe, I went with nutritional yeast, garlic, and lemon. Yum!
To create a cheesy flavor, I use nutritional yeast.
What is nutritional yeast?
Nutritional yeast is a food additive that is made from deactivated yeast. It’s only yeast in that it comes from the same fungi family; it does not taste, look, or work like baker’s or brewer’s yeast. Rather, it is bold in color and flavor. It comes in yellow flakes (see picture above) and has a DELICIOUS nutty cheesy taste. But that’s not all. It is also highly nutritious as it is full of B-vitamins, including the hard-to-get B12 vitamin.
How to make perfect kale chips
Now that we’ve sorted out our ingredients, let’s talk about how to make the perfect kale chips.
Step one – grab a batch of curly kale.
Curly kale is the kale in the picture above. It has a wonderful texture for kale chips and cooks evenly and crispy. While I’m sure other kale varieties will work, you’ll have to remember to adjust the bake time as most other kales are thicker and will need to bake longer.
To prepare the kale, remove the stems from the kale and break each leaf into about 4 pieces. You want your kale pieces to be about 3-4 inches long as they will shrink down significantly in the oven.
Step two – flavor the kale.
Add the oil, nutritional yeast, lemon juice, and salt. With your hands, mix in the flavors by gently rubbing the seasoning onto the kale leaves as though you were massaging the kale.
With the flavors well mixed, transfer your kale onto two baking sheets. To ensure an even bake, be careful to not let any of the kale overlap. Any overlapping kale will bake much slower.
Step three – bake the kale chips
We want to bake our kale chips at a low temperature. I choose 275 F but you could go as high as 300 F. The low temperature prevents the kale from cooking too quickly and burning. Cook the kale for about 20 minutes, stirring every 5 minutes as the kale on the edges will cook faster than that in the middle.
To stir, remove from oven and gently mix and flip the kale with a spatula or large tongs. Return to oven and bake an additional 5 minutes. Repeat until all the kale chips are evenly dark green and crispy.
Once the kale chips are done, remove them from the oven and let them cool for 5-10 minutes on the baking sheet.
Just look at that thing of beauty!
Tips and Tricks
Here are a few things to keep in mind when making this recipe.
- De-stemmed the kale completely and tear it into large pieces (about 4 inches long) as it will shrink in the oven.
- Use your hands to massage the seasonings into the kale so that it absorbs into the kale.
- Spread kale onto two baking sheets in a single layer. Overlapping kale will not bake evenly.
- Stir every 5 minutes, flipping and mixing, so that all the kale is evenly baked.
Serving and Storing
Let the kale cool 5-10 minutes. Kale will continue to crisp on the baking sheet.
Store uneaten kale chips in an airtight container at room temperature for 2-3 days.
Variations on Kale Chips
- Soy sauce and wasabi
- Salt and vinegar
- Lime and Chili
That’s it! I think you’re ready to try this kale chip recipe for yourself. Check out the recipe card below.
Learn how to make the perfectly crispy kale chips. These chips are seasoned with nutritional yeast and garlic powder for a delicious and healthy snack. Made in just 25 minutes!
Keyword: Kale Chips Recipe
Servings: 4 servings
Calories: 93 kcal
Author: Sarah McMinn
Preheat oven to 275 F.
Remove stems from kale. Tear into 3 to 4 pieces per leaf and place in a large mixing bowl. Add the oil and gently massage it into the kale. Toss with nutritional yeast, garlic powder, salt, and lemon juice, massaging the ingredients into the kale leaves by hand.
Lay on a single layer onto two large baking sheets, ensuring that none of the kale is overlapping. This allows for an even bake. Bake for 20 minutes, stirring and flipping every 5 minutes as the kale on the outside edges will cook faster.
Cook until kale is dark green and crispy. Remove from the oven and let it sit 5-10 minutes before serving. It will continue to crisp as it cools.
Serve immediately as a healthy snack or let cool completely before storing in an airtight container at room temperature for 2-3 days.
Let the kale cool 5-10 minutes. Kale will continue to crisp on the baking sheet. Store uneaten kale chips in an airtight container at room temperature for 2-3 days.