Crispy Kale Chips
Paper-thin, savory kale chips baked low and slow until they shatter — a light, salty crunch for chip cravings.
Nutrition per serving
about 1 cup- Net carbs
- 0.5g
- Calories
- 53kcal
- Protein
- 2.1g
- Fat
- 4.2g
- Total carbs
- 2.8 g
- Fiber
- 2.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Parmesan: Finely grated Parmesan replaces the nutritional yeast for a cheesier, saltier chip.
- Toss the oiled kale with the Parmesan instead of the nutritional yeast and cut the salt to a pinch. Watch the last 5 minutes closely — the cheese browns quickly.
Salt & vinegar: A tangy, puckery chip in the style of salt and vinegar crisps — vinegar in the oil, flaky salt at the end.
- Whisk the vinegar into the oil before massaging it into the kale, and hold back the salt until the chips come out of the oven.
- The leaves are a little wetter, so bake 25–30 minutes, until completely crisp.
-
1 tbsp nutritional yeastleave out -
¼ tsp smoked paprikaleave out - Also add
Estimated cost $2.22 for 4 servings ($0.55 each) · how we estimate
Instructions
-
Heat the oven to 300°F (150°C) with racks in the upper and lower thirds. Line two baking sheets with parchment.
-
Wash the kale and dry it thoroughly — spin it, then blot with towels. Any water left on the leaves steams them instead of crisping them.
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In a large bowl, massage the oil into the kale with your hands for about 30 seconds until every piece is lightly glossy. Sprinkle with the salt, nutritional yeast, garlic powder and paprika and toss again.
-
Spread the kale over both sheets in a single layer, leaving space between pieces.
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Bake 20–25 minutes, swapping and rotating the pans halfway, until the leaves are crisp and papery but still deep green. Cool on the pans 5 minutes; they crisp further as they cool.
Tips for success
-
Low heat is everything: at 400°F (200°C) the edges burn before the centers dry out. - Season lightly — kale shrinks dramatically, concentrating the salt.
- Crowding is the number-one reason for chewy chips. Use two pans, or bake in batches.
Nice to have, not needed
- A salad spinner gets the leaves bone-dry fastest — clean kitchen towels work, they just take longer.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Re-crisp at 300°F (150°C) for 3–5 minutes if they soften.
Prep tip: Store airtight at room temperature, not in the fridge, with a dry paper towel in the container to absorb moisture.
Store airtight at room temperature up to 3 days; re-crisp at 300°F (150°C) for 3–5 minutes if needed.
Variations
2 variations, each with its own ingredients and macrosParmesan
FlavorFinely grated Parmesan replaces the nutritional yeast for a cheesier, saltier chip.
- nutritional yeast → finely grated Parmesan
0.5 g net · 68 kcal · 3.3 g protein · 5.4 g fat · ≈$0.67 per serving (same net carbs as the original)
Salt & vinegar
FlavorA tangy, puckery chip in the style of salt and vinegar crisps — vinegar in the oil, flaky salt at the end.
- + 1 tbsp white or apple cider vinegar
- no nutritional yeast
- no smoked paprika
0.3 g net · 49 kcal · 1.5 g protein · 4.1 g fat · ≈$0.50 per serving (−0.2 g net carbs vs the original)
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