Crispy Cheesy Kale Chips
Prep time
Cook time
Total time
The measurements and baking times to this recipe will vary depending on the size of the bunch of kale you use and your oven's temperament.. As you make more and more batches, they will get better & better!
Cuisine: vegetarian
  • one bunch of curly kale
  • 3-4 Tbsp olive oil
  • ½-1tsp sea salt
  • ⅓ - ½ cup nutritional yeast flakes
  1. Preheat oven to 350 F.
  2. Wash and thoroughly dry each kale leaf.
  3. Remove the leaves from the stem, ripping the leaves into fairly large bite-sized pieces
  4. Place leaves into a large bowl
  5. Pour olive oil over leaves and massage oil into leaves with your hands until each pieces has some oil on it (add more oil if necessary)
  6. Start with ½ tsp salt and mix it into the leaves to coat evenly. Taste and add more if necessary (Be conservative with the salt as you can always add more at the end of baking, but its not possible to take salt out)
  7. Sprinkle nutritional yeast over the leaves, turning the leaves to get them evenly coat (start with ⅓ cup and gradually add more to get the right seasoning for you)
  8. Arrange prepared kale leaves onto a baking sheet and spread them out so there is only a single layer of kale. You may need to use 2 baking sheets if you started with a large bunch of kale.
  9. Put the kale into the oven to bake, and be sure to use a wash cloth, tea towel or oven mitt to prop open the oven door just a crack to allow moisture to escape.
  10. After about 10 mins, turn & mix your kale (especially if your oven has hot spots) to get an even bake throughout the batch as the ones on the edges tend to cook quicker
  11. Bake for 15-18 mins (or even up to 20 mins), depending on your oven.
  12. Doneness is shown by dark green leaves with slight/light brown edges (*Don't let your kale burn, as it isn't very pleasing to the palate...)
Recipe by Naturopathic By Nature at