Baked kale chips are a great way to sneak some greens into your diet. These vegan cheesy kale chips are a tasty snack that’s healthy, too!
Remember when I said that I wanted to make a habit of eating more kale?
I’ve been keeping up with that resolution in a very tasty way. (See above).
I’ve been adding kale to pasta and salads, and Darryl has been good about juicing kale (he’s serious about juicing!). Kale is a great addition to these vegan scalloped potatoes as well as this sausage and kale soup.
But we all agree that our favorite way to eat kale is to make cheesy baked kale chips.
Don’t worry, the cheesiness doesn’t come from dairy! These are dairy free and so tasty.
We love just roasting kale chips with oil and salt and pepper, but I also wanted to try a cheesy version to see if I could add some more flavor. I’d tried the vegan cheesy kale chips that involved cashew cream before, but I just didn’t love them that way…plus, we can’t eat cashews.
Thankfully, there is a nut free alternative that adds a great cheesy flavor – nutritional yeast.
You just add the nutritional yeast when you add the oil, and massage it into the kale chips.
What kind of kale should you use to make kale chips?
I find that curly kale works the best to make light and crispy chips.
How do you make baked kale chips?
- You’ll want to use curly kale – remove the stems, and rinse the leaves, then pat them dry.
- Place the kale in a bowl, and add the olive oil, nutritional yeast, and spices. Use your hands to make sure all the leaves are covered with the oil and spices.
- Place on a baking sheet lined with parchment paper, and bake at 350 degrees for 9-12 minutes, or until light and crispy.
Are baked kale chips good for you?
Yes, baked kale is still good for you. Kale is loaded with nutrients, and cooking doesn’t take those nutrients away. Kale chips are a great way to get the benefits of leafy greens into your diet, especially for picky eaters.
How do you store kale chips?
You can store these in an airtight container for a few days, but they are so delicious, I doubt that you will have many leftovers!
I think that these are plenty cheesy from the nutritional yeast, onion powder, and garlic powder. The mixture is quite light, so these do cook fairly quickly. Once you get past the 7 minute mark don’t wander too far from the stove. These vegan cheesy kale chips go from crisp to burnt in a heartbeat.
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Vegan Cheesy Baked Kale Chips.
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- Wash the kale and remove the ribs. Tear the leaves into chip sized pieces, and lay on a paper towel to drain, or run them through the salad spinner.
- Place the dry kale leaves in a large bowl and add the olive oil, nutritional yeast, onion powder, and garlic powder. Use your hands to mix, making sure each leaf gets some of the coating on it.
- Spread kale in a single layer on the cookie sheets, making sure that they are spread out without touching.
- Bake at 350 degrees for 9-12 minutes. Check on them periodically so they don't burn. When they are crisp, remove from the oven and sprinkle with salt. Let cool for a few minutes before eating.
These vegan cheesy kale chips are:
- seasoned and cheesy
- light and crisp
- easy to make
Do you make kale chips? How do you season them?
This recipe was originally published in August 2015. It has been updated with more tips and new photos.