Baked Kale Krisps

Maura Knowles - The Upside Blog by

by | Updated: December 3rd, 2016 | Read time: 1 minute

Popcorn? Check. Pretzels? Check. Kale? Wait a second…what’s a leafy green vegetable doing on your snack shopping list? And what happened to the chips? Believe us when we say those potato pound-magnets will be a thing of your past once you try this recipe! Slow baked at a low temp, the health world’s hottest veggie becomes a crispy, crunchy indulgence that’s actually good for you to munch. Season with yummy nutritional yeast and a dash of spicy chipotle powder and you won’t even notice they’re salt free!

Skip the salt and season these crispy “chips” with nutritional yeast!

Baked Kale Krisps

Serves 2-4


1-2 bunches of kale leaves, stems removed
1-2 Tbsp. extra virgin olive oil
¼ cup nutritional yeast
Optional: chipotle powder or cayenne pepper, to taste


1. Preheat oven to 225 degrees F.

2. Toss kale with olive oil and spread on a baking sheet. Sprinkle with nutritional yeast and seasonings to taste.

3. Bake for 40 minutes or until crisp. (Note: The slower you bake, the crispier the kale!)

4. Remove from oven, let cool and serve.