Learn how to make perfectly crispy vegan kale chips. These chips are seasoned with nutritional yeast and garlic powder for a delicious and healthy snack. Done in just 25 minutes!
Over the years, I have discovered that one of the most important elements of success 30 day cleanse it’s having a pantry full of healthy foods you crave. This means that when the craving for something sweet and decadent or salty and savory strikes, I have healthy, wholesome snacks on hand.
This is why I make recipes like these raw carrot cake bites And roasted chickpeas with bacon.
Because I’ve also learned over the years of doing this 30-day cleanse, that once you fall off the wagon, it’s very difficult to get back on.
And so, I’m here to help me stop And you’ll avoid falling for even healthier recipes that will help satisfy those cravings. Today I have a classic. This Garlic and Cheese Kale Chips Recipe is just what we need to satisfy our salty, crunchy cravings while still sticking to our 30-day cleanse.
Plot ? Let’s see how to make the perfect kale chips.
Recommended Ingredients and Equipment
Ingredients and Substitutions
- Kale – Kale is the kale in the photo above. It has a wonderful texture for kale chips and cooks evenly and crispy. While I’m sure other varieties of kale will work, you’ll need to remember to adjust the cooking time, as most other kale is thicker and will need to cook longer.
- Olive oil
- Nutritional yeast – Nutritional yeast is a common food additive made from deactivated yeast and is common in vegan cooking. Read all about it below.
- Garlic powder
What is nutritional yeast?
Nutritional yeast is a food additive made from deactivated yeast. It’s just yeast in that it comes from the same family of fungi; it does not taste, look or function like baker’s or brewer’s yeast. Rather, it is bold in color and flavor. It comes in yellow flakes (see photo above) and has a DELICIOUS nutty, cheesy taste. But that’s not all. It’s also very nutritious because it’s full of B vitamins, including the hard-to-obtain vitamin B12.
Nutritional yeast is commonly added to foods to give them that nutty, cheesy flavor like popcorn, tofu pasta, cheese saucesAnd nut-based cheeses.
For this recipe, you will need baking sheets, a mixing bowl, and basic kitchen utensils. I also highly recommend silicone baking mats to keep the kale from sticking. (<
Check out the full list of my recommended kitchen utensils and gadgets.
How to Make Vegan Kale Chips
Step One – Prepare the Kale
Kale is the kale in the photo above. It has a wonderful texture for kale chips and cooks evenly and crispy. While I’m sure other varieties of kale will work, you’ll need to remember to adjust the cooking time, as most other kale is thicker and will need to cook 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 to 4 inches long, as they will shrink significantly in the oven.
Step Two – Flavor the Kale
Add the oil, nutritional yeast, lemon juice and salt. Using your hands, blend the flavors by gently rubbing the seasoning onto the kale leaves as if you were massage the kale.
Once the flavors are well mixed, transfer your kale to two baking sheets. To ensure even cooking, make sure the kale does not overlap. Any overlapping kale will cook much more slowly.
Step Three – Bake
We want to cook our kale chips at a low temperature. I choose 275 F but you can go up to 300 F. The low temperature keeps 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 the one in the middle.
To stir, remove from oven, toss gently and flip kale with a spatula or large tongs. Return to the oven and cook for another 5 minutes. Repeat until all the kale chips are uniformly dark green and crispy.
Once the kale chips are cooked, remove them from the oven and let them cool for 5-10 minutes on the baking sheet.
Serve and store
Portion – Let the cabbage cool for 5 to 10 minutes. The kale will continue to crisp on the baking sheet.
Storage -Store uneaten kale chips in an airtight container at room temperature for 2-3 days. Before storing them, let them cool completely.
Tips and tricks
- Completely destemmed the kale and tear it into large pieces (about 4 inches long) as it will shrink in the oven.
- Use your hands to massage seasonings into the kale so that it is absorbed by the kale.
- Splace kale on two baking sheets in a single layer. Overlapping kale does not cook evenly.
- Stir every 5 minutes, turning and mixing, so that all the cabbage is cooked evenly.
Variations on Kale Chips
- Soy sauce and wasabi
- Salt and vinegar
- Lime and chili
Healthier Vegan Snacks
Cheesy Kale Chips Recipe
Learn how to make perfectly crispy kale chips. These chips are seasoned with nutritional yeast and garlic powder for a delicious and healthy snack. Done in just 25 minutes!To print Pin Rate
Servings: 4 servings
Preheat the oven to 275 F.
- Remove the stems from the kale. Tear into 3 to 4 pieces per sheet and place them in a large mixing bowl. Add the oil and gently massage it into the kale. Mix with the nutritional yeast, garlic powder, salt and lemon juice, massaging the ingredients into the kale leaves by hand.
- Lay in a single layer out of two large baking sheets, making sure no kale overlaps. This allows for even cooking. Bake for 20 minutes, stirring and turning every 5 minutes, as the kale on the outer edges will cook faster.
Cook until the kale is dark green and crisp. Remove from oven and let rest 5 to 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.
- Completely hull the kale and tear 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 is absorbed into the kale.
- Spread the kale on two baking sheets in a single layer. Overlapping kale does not cook evenly.
- Stir every 5 minutes, turning and tossing, so that all the kale is cooked evenly.
Calories: 93kilocalories | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated fat: 1g | Sodium: 251mg | Potassium: 214mg | Vitamin A: 3245UI | Vitamin C: 39mg | Calcium: 49mg | Iron: 0.6mg