Crispy Vegan Kale Chips (Oven-Baked, 20 Minutes)
Kale chips are the snack that sounds like a compromise and actually delivers: thin, crispy, and flavourful in a way that chips usually aren’t unless they’re aggressively salted. The nutritional yeast coating adds a savoury, almost cheesy note that’s particularly good. They take 20 minutes, cost almost nothing, and the technique matters more than the ingredients.
Ingredients
- 1 large bunch curly kale (about 8 oz / 225 g), washed and completely dry
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon flaky sea salt (plus more to taste)
- Pinch of black pepper
Method
- Preheat oven to 300°F (150°C). Lower temperature than most recipes — slower baking at lower heat produces crispier chips that don’t burn at the edges.
- Prepare kale. Remove the thick center ribs from the kale leaves — ribs don’t crisp up and make the chips chewy. Tear the leaves into large chip-sized pieces (they shrink significantly in the oven). Wash and dry thoroughly — this step is essential. Wet kale steams instead of crisping. Use a salad spinner, then pat dry with a towel.
- Season. Place kale pieces in a large bowl. Drizzle over olive oil. Massage the oil into every leaf with your hands — every surface should be lightly coated, not wet. Add nutritional yeast, garlic powder, smoked paprika, salt, and pepper. Toss to coat.
- Arrange. Spread kale in a single layer on two baking sheets (don’t crowd them — one layer only). Overlapping pieces won’t crisp.
- Bake. Bake for 10 minutes. Check — if edges are browning too fast, reduce heat slightly. Continue for 3–5 more minutes until the kale is completely crispy and dark green (not brown or black). Keep a close eye in the final minutes.
- Cool. Remove from oven and let cool for 5 minutes — they crisp further as they cool.
- Eat same day. Kale chips absorb moisture from the air and lose crispiness within a few hours. Eat on the day they’re made.
Tips for Crispy Kale Chips
Completely dry kale. This is the single most important factor. Even a small amount of water on the leaves produces steam in the oven and soft rather than crispy chips.
300°F, not 350°F. The lower temperature allows moisture to evaporate slowly without burning the thin leaf edges. Many kale chip recipes recommend too-high temperatures that burn before crisping.
Single layer, no overcrowding. Kale chips need hot, moving air around every leaf. Pack them in and they steam.
Massage the oil in. Every leaf needs a light, even coat of oil. Too much oil makes them greasy and chewy; too little and they won’t crisp.
Variations and Substitutions
Salt and vinegar: After baking, sprinkle with white wine vinegar and extra flaky salt. The vinegar adds tang and the kale chips taste surprisingly similar to salt-and-vinegar chips.
Spicy: Add ¼ teaspoon cayenne or a few drops of sriracha mixed into the oil before coating.
Ranch-flavored: Combine garlic powder, onion powder, dried dill, and dried parsley for the coating.
Cashew cheese coating: Blend ½ cup soaked cashews with 3 tbsp nutritional yeast, 2 tbsp lemon juice, and 1 clove garlic. Toss kale in this creamy coating before baking. Richer and more indulgent.
FAQ
How do you keep kale chips crispy? You don’t — not for long. They begin absorbing moisture from the air within 2–3 hours. Make them the day you plan to eat them. If they’ve softened, spread on a baking sheet and re-bake at 300°F for 5 minutes.
Can you make kale chips with any type of kale? Curly kale works best because its ruffled surface holds the seasoning and crisps evenly. Lacinato (Tuscan/dinosaur) kale also works but produces thinner, more delicate chips. Baby kale can be used but chips up into very small pieces.
For another crunchy plant-based snack, see the crispy roasted chickpeas. Browse all vegan snack ideas at the snacks hub.