Crispy Kale Chips
Lacy, crackly kale chips with a savory, cheesy edge from nutritional yeast — gone before they hit the bowl.
Sodium note
Nutritional yeast delivers a savory, umami boost with zero added sodium.
Ingredients
- 1 large bunch curly kale, stems removed, torn into large pieces
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
Method
- 1
Preheat oven to 300°F and line two baking sheets with parchment paper.
- 2
Wash kale and dry it completely — a salad spinner works well, or pat dry with towels.
- 3
In a large bowl, massage olive oil into the kale pieces until every leaf is lightly coated.
- 4
Sprinkle nutritional yeast, garlic powder, onion powder, and black pepper over the kale and toss to distribute.
- 5
Arrange in a single layer without crowding and bake 12-15 minutes, until crisp but not browned, checking often near the end.
Nutrition (estimated, per serving)
- Calories
- 70
- Protein
- 4g
- Carbs
- 6g
- Fat
- 4g
- Sodium
- 15mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Try lacinato (dinosaur) kale for slightly thicker, extra-crunchy chips.
- Swap nutritional yeast for finely grated Parmesan if sodium budget allows a little.
- Add a pinch of smoked paprika instead of onion powder for a smokier chip.
Tips
- Moisture is the enemy of crispy kale chips, so dry the leaves thoroughly before oiling.
- Bake in batches rather than crowding the pan so the leaves crisp instead of steam.
- These are best eaten the day they're made, as they soften quickly in humid kitchens.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
