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    Home » Sides

    Cheesy Kale Chips

    Published: Jan 17, 2017 Updated: Aug 22, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Kale Chips

    These delicious kale chips are ultra cheesy, crispy, savory, healthy and so easy to make. Ideal as a healthy snack.

    Kale chips in a square white bowl.

    Kale chips are exactly what you need when you want something very healthy that also tastes like delicious junk food.

    Well… maybe I’m overstretching. Just a tiny bit. I mean it is still kale. It’s not going to taste like fried potato chips.

    BUT let me tell you, this is the most delicious way to eat kale, ever.

    These kale chips are super easy, deliciously cheesy and they have all the crisp factor of a bag of….chips! And it’s super healthy.

    Enjoy these chips anytime you’d generally enjoy some crispy chips or just have them as a healthy snack.

    And if you’re a kale fan then check out our delicious vegan kale salad and kale smoothie.

    Kale chips in a square bowl.

    How To Make Kale Chips

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    There are a few tricks to getting the perfect batch of kale chips.

    One head of curly kale will give you two batches of kale chips. You can do both batches back to back, which is what I did.

    First, you have to separate the leaves from the stems. Those giant thick kale stems just don’t work here.

    The easy way to do this is to grab the stem tightly with your fingers and then quickly slide them upwards, removing the leaves as you go.

    Then, you wash those leaves and dry them more thoroughly than you’ve ever dried anything. This is because any water remaining on your leaves will result in soggy kale chips.

    I found that after washing them I had to spin them in a salad spinner and then roll them in paper towels to get them properly dry. The salad spinner on its own wasn’t sufficient.

    Once your leaves are dry, you separate them into two batches. Place the first batch into a bowl and add olive oil, nutritional yeast, smoked paprika and sea salt. Rub this into the leaves.

    Curly kale, olive oil and spices in a bowl.

    Then spread them out evenly on a parchment lined baking tray.

    Kale on a parchment lined baking sheet.

    Bake at low heat (300°F) for 25 minutes.

    Kale chips on a parchment lined baking sheet.

    Repeat for the second batch and there you have it. Healthy snacks!

    Kale chips in a white bowl.

    Ingredient Notes

    Curly kale – is the best kind of kale to use for these kale chips.

    Nutritional yeast flakes – are responsible for the cheesy factor and oh wow it’s wonderfully cheesy.

    Olive oil, smoked paprika and sea salt – are the other ingredients that go into making these kale chips absolutely delicious.

    Kale chips in a square white bowl.

    Storing Instructions

    Leftover kale chips will keep at room temperature for 2-3 days. They are not freezer friendly.

    Kale chips in a square white bowl.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Kale chips in a square white bowl.

    Kale Chips

    These delicious kale chips are ultra cheesy, crispy, savory, healthy and so easy to make. Ideal as a healthy snack.
    5 from 4 votes
    Print Pin Rate
    Course: How To, Side Dish
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 4
    Calories: 92kcal
    Author: Alison Andrews

    Ingredients

    • 1 Large Bundle Curly Kale
    • 2 Tablespoons Olive Oil
    • 4 Tablespoons Nutritional Yeast
    • 1 teaspoon Smoked Paprika
    • Sprinkle Sea Salt
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    Instructions

    • Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
    • Separate the leaves from the stems and then wash and thoroughly dry the leaves.
    • Separate the leaves into two equal batches.
    • Place the first batch into a bowl and add 1 Tbsp Olive Oil, 2 Tbsp Nutritional Yeast, ½ tsp Smoked Paprika and a sprinkle of sea salt.
    • Rub into the leaves.
    • Place the leaves onto a parchment lined baking sheet, ensuring that they’re spaced evenly over the sheet and the leaves are not too crowded.
    • Bake for 25 minutes.
    • Repeat for the second half of the curly kale leaves.

    Notes

    Leftover kale chips will keep at room temperature for 2-3 days. They are not freezer friendly.

    Nutrition

    Serving: 1Serve | Calories: 92kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1mg | Potassium: 162mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 271IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sandra says

      February 06, 2019 at 10:00 pm

      Didn’t follow the recipe exactly (didn’t do two batches, mixed all together) but they turned out fantastic! Thank you! I will definitely make these again.5 stars

      Reply
      • Alison Andrews says

        February 07, 2019 at 12:02 pm

        Fantastic! Thanks a million for the great review! 🙂

        Reply
    2. Anna Andrews says

      January 18, 2017 at 11:55 am

      Healthy and best chips I ever tasted5 stars

      Reply

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