Oven Baked Kale Chips

The keys to making addictively delicious, crispy kale chips are to dry the kale completely before you bake it and be sure not crowd the pan. If the kale is wet or crowded, the chips will steam and be limp. No one likes limp chips. Feel free to experiment with any seasonings you like. I also like to use wasabi powder in place of the nutritional yeast and crushed red chili flakes. If you have a dehydrator by all means use it in this recipe – chips will take about two hours to dehydrate; just keep checking until they are crisp.

Thanks to my friends Monica and Ami for their coaching on this one.

Oven Baked Kale Chips

These snacks are addictive!


  • 1. Preheat oven to 300°
  • 2. Wash kale and thoroughly dry. I like to run it through the salad spinner.
  • 3. Tear kale into bite size pieces and remove any thick stems.
  • 4. Spread kale in a single layer onto baking sheets.
  • 5. Drizzle kale with extra virgin olive oil and sprinkle with nutritional yeast and sea salt.
  • 6. Using your hands, toss kale, oil and seasonings until kale pieces are coated.
  • 7. Bake kale 8 minutes, remove from oven and individually turn over each leaf.
  • 8. Return to oven and bake another 8-10 minutes, until crisp and just beginning to brown.
  • 9. Remove pans from oven and let cool completely. Chips will continue to crisp up as they cool.