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5
from
4
votes
Kale Chips
These delicious kale chips are ultra cheesy, crispy, savory, healthy and so easy to make. Ideal as a healthy snack.
Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
How To, Side Dish
Cuisine:
American
Diet:
Vegan
Servings:
4
Calories:
92
kcal
Author:
Alison Andrews
Ingredients
1
Large Bundle
Curly Kale
2
Tablespoons
Olive Oil
4
Tablespoons
Nutritional Yeast
1
teaspoon
Smoked Paprika
Sprinkle
Sea Salt
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:
1
Serve
|
Calories:
92
kcal
|
Carbohydrates:
3
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
1
mg
|
Potassium:
162
mg
|
Fiber:
2
g
|
Sugar:
0.1
g
|
Vitamin A:
271
IU
|
Vitamin C:
0.2
mg
|
Calcium:
2
mg
|
Iron:
1
mg