Vegan Kale Chips

These Vegan Kale Chips are light, crispy, and bursting with bold cheesy flavor—without any dairy! Made with nutrient-packed kale and a savory blend of nutritional yeast, garlic, and smoked paprika, they’re the perfect guilt-free snack. Baked low and slow for the ultimate crunch, these chips are great for munching on their own or sprinkling over bowls and salads. Plus, they’re rich in antioxidants, fiber, and B vitamins to fuel your body while satisfying your cravings.

Ingredients

1 Bunch of Curly Kale (about 6–8 large leaves)

1-1/2 Tablespoons Olive Oil or Avocado Oil

2 Tablespoons Nutritional Yeast

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Smoked Paprika

1/4 tsp Sea Salt (or desired amount)

Instructions

Preheat oven to 275°F (135°C). Line a large baking sheet with parchment paper.

Wash and dry the kale thoroughly. Remove the stems and tear the leaves into bite-size pieces.

In a large bowl, massage the kale with oil, nutritional yeast, garlic powder, onion powder, paprika, salt, until the leaves are evenly coated and slightly softened.

Spread the kale out in a single layer on the baking sheet. Don’t overcrowd—use two trays if needed.

Bake for 20–25 minutes, flipping halfway through, until the chips are crispy but not burnt. Keep an eye on them the last few minutes!

Cool completely before storing in an airtight container (if you don’t eat them all right away!).

Flavor Twist Ideas:

BBQ Kale Chips: Add 1 tsp coconut sugar, ½ tsp smoked paprika, and a dash of chili powder.

Spicy Ranch Chips: Add 1 tsp dried dill, ½ tsp onion powder, and a pinch of cayenne.

Zesty Lime Chips: Add lime zest and swap lemon juice for lime juice.