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We spent a long time learning how to make Kale Chips with nutritional yeast before we finally achieved these easy, crisp, and delicious chips. They are the perfect snack or appetizer. They are so good, they won't last long!
We've been enjoying our Salt and Vinegar Brussels Sprout Chips but wanted to create a kale chip that we love just as much!
Our experience making kale chips over the years has been seriously disappointing. They were either soggy, burnt, or bitter. Sometimes they were all of those things, yuck...
After many trial and error attempts, we came up with the perfect kale chip! Seriously, you have to give this a try.
Our kids even loved them and they never last more than a day in our house.
This should be a staple in your house! With all due respect to the store-bought brands out there, nothing compares to making this yourself - and it couldn’t be easier!
- Kale: We used black kale, also known as dino kale but you can use any kind. This one is our favorite!
- Grapeseed Oil: Any oil will work, coconut is a nice option.
- Nutritional Yeast: Known for its nutty, cheesy flavor nutritional yeast is amazing in this recipe!
- Garlic Powder: Sweeter than fresh garlic.
- Onion Powder: Nice sweet and savory spice that adds to the flavor.
- Sea salt: Don't use table salt as it tends to have sugar added.
- Black Pepper: Gives a bit of depth to the overall flavor of the chips.
Step 1: Wash the kale, if your kale is limp let it soak in cold water to rehydrate. Once cleaned, dry off and tear into bite-sized pieces. Remove them stems because they are chewy.
Step 2: Put the pieces in a large bowl and add all of the ingredients. Massage the oil and seasonings into the kale leaves.
Step 3: Place on a parchment paper-lined baking sheet. Do not crowd your baking sheet as it is better to leave space to allow the kale to crisp up.
Step 4: Bake at 250 degrees for 20 minutes, turning the pan at the 10-minute mark to ensure that all of the pieces bake evenly. After 20 minutes remove from the oven and let them sit for 3 to 5 minutes as this will allow the kale to crisp up further.
Step 5: If you wish, add some more nutritional yeast to the finished kale to level up the taste even more. Store in an airtight container in your pantry for up to 5 days.
- Make teriyaki kale chips by adding a splash of soy, ginger, garlic, and 5 spice powder.
- Create nacho chips by adding some cayenne powder to the nutritional yeast.
- Use a splash of maple syrup combined with sea salt and make your chips sweet & salty.
- Use any type of kale!
- Try different oils. Extra virgin olive oil or basil oil tastes really nice and changes up the flavor!
- Add a drizzle of fresh lemon.
- Everyone's oven is different. We recommend that you watch your oven closely the first time making these.
- Spread the oil evenly and thoroughly. That is what makes the spices stick to the leaves.
- The trick is to bake kale chips at a low temperature so that they don't burn.
These baked kale chips with nutritional yeast taste the best served immediately!
If you happen to have any left, which we never do, you can store them in an air-tight container for up to 3 days.
Yes, put them in the air fryer for 3-4 minutes at 375 degrees F (190 C).
Yes, place them onto a lined baking sheet and bake at 250 degrees F (121 C) for 3-4 minutes.
- Nutritional yeast is a complete protein, having 18 amino acids.
- One tablespoon of onion powder equals a medium onion, in flavor.
- Kale is incredible food, it's on many superfood lists. Full of minerals and nutrients. High in vitamins A, C, and K!
If you try this kale chips recipe, let us know! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
How to Make Kale Chips with Nutritional Yeast
- 1 head kale
- 2 tablespoons grapeseed oil
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- Pre-heat oven to 250°F (121°C).
- Wash the kale, or if your kale is limp let it soak in cold water to rehydrate. Once cleaned, remove stems and dry off and tear into bite-sized pieces.
- Put the pieces in a large bowl and add all of the ingredients. Massage the oil and seasonings into the kale leaves.
- Place on a parchment paper-lined baking sheet. Do not crowd your baking sheet as it is better to leave space to allow the kale to crisp up.
- Bake for 20 minutes, turning the pan after 10 minutes to ensure that all of the pieces bake evenly. After 20 minutes remove from the oven and let them sit for 3 to 5 minutes as this will allow the kale to crisp up further.
- Sprinkle with nutritional yeast.