📝 About This Recipe
Transform humble leafy greens into a sophisticated, shatteringly crisp snack that rivals any potato chip. These kale chips are elevated with a dusting of nutritional yeast for a nutty, cheese-like savoriness and a hint of smoked paprika for depth. Perfect for those seeking a guilt-free crunch, this recipe masters the delicate balance of low-temperature roasting to ensure vibrant color and maximum flavor without the bitterness of burnt leaves.
🥗 Ingredients
The Greens
- 1 large bunch Curly Kale (fresh, vibrant green, stems removed)
The Coating
- 2 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 2 tablespoons Nutritional Yeast (provides a vegan cheesy flavor)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Smoked Paprika (for a subtle earthy finish)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Lemon Zest (finely grated)
Optional Garnish
- 1 teaspoon Toasted Sesame Seeds (for extra texture)
- 1/4 teaspoon Chili Flakes (if a spicy kick is desired)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This lower temperature is the secret to drying the kale out until crisp without browning it too quickly.
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2
Thoroughly wash the kale leaves in cold water to remove any grit or sand trapped in the curls.
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3
Dry the kale completely. Use a salad spinner first, then pat the leaves down with a clean kitchen towel. Any moisture left will steam the kale rather than crisp it.
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4
Remove the tough center ribs and stems from the kale. Tear the leaves into bite-sized pieces, roughly 2-3 inches wide, keeping in mind they will shrink slightly during baking.
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5
In a small mixing bowl, whisk together the nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
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6
Place the dry kale leaves into a very large mixing bowl. Drizzle the olive oil over the leaves.
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7
Use your hands to 'massage' the oil into the kale. Ensure every nook and cranny of the curly leaves is lightly and evenly coated with oil.
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8
Sprinkle the dry spice mixture and the fresh lemon zest over the oiled kale. Toss again with your hands to distribute the seasonings evenly.
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9
Line two large baking sheets with parchment paper to prevent sticking.
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10
Spread the kale pieces out on the baking sheets in a single layer. Do not overcrowd the pans; give each leaf space so air can circulate.
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11
Bake for 10 minutes, then rotate the pans and carefully flip the kale pieces using tongs.
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12
Bake for another 10-15 minutes. Watch closely—the chips are done when they are firm to the touch and slightly darkened, but still green.
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13
Remove from the oven and let the chips sit on the baking sheet for 3-5 minutes. They will continue to crisp up as they cool.
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14
Sprinkle with toasted sesame seeds or chili flakes if using, and serve immediately for the best texture.
💡 Chef's Tips
The absolute most important step is ensuring the kale is bone-dry before adding oil; even a little water leads to soggy chips. Avoid using too much oil; a light coating is all you need, otherwise, they will become greasy rather than crunchy. Don't salt too heavily at the start, as the leaves shrink and the flavors concentrate in the oven. Store any leftovers in an airtight container with a small piece of parchment paper to absorb moisture, though they are best eaten fresh. If they lose their crunch the next day, pop them back in a 300°F oven for 2-3 minutes to refresh them.
🍽️ Serving Suggestions
Pair these chips with a chilled glass of Sauvignon Blanc or a crisp kombucha for a refreshing snack time. Serve as a crunchy, healthy side dish alongside a gourmet turkey burger or black bean slider. Crush the extra-crispy bits and use them as a savory topper for a creamy potato soup or a Caesar salad. Place in a small bowl as part of a Mediterranean-inspired grazing board with hummus and olives. Enjoy as a stand-alone movie night snack for a nutritious alternative to popcorn.