Snack · 20 min · american

Crispy Kale Chips

If you like kale, you’ll love this American snack — 20 minutes from craving to table. Each serving lands at 90 calories with 3g of protein, so it eats like a much heavier meal. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1 bunch Kale
• 1 tbsp Olive oil
• 1/2 tsp Sea salt
• 1 tbsp Nutritional yeast

Steps

1. Heat the oven to 300°F. Low heat dries the kale crisp without scorching it, which is what makes kale chips bitter.
2. Wash the kale and dry it thoroughly. A salad spinner is ideal here. Wet leaves steam and turn soggy instead of crisp.
3. Tear the leaves into large chip-size pieces, discarding the thick center stems, which stay tough no matter what.
4. Drizzle with the olive oil and massage each leaf with your hands until every surface glistens. This step is what makes them crisp evenly.
5. Spread in a single layer on a parchment-lined baking sheet. Crowding causes steaming, so use two sheets if needed.
6. Beginner tip: start checking at 12 minutes. Bake 15 to 18 minutes total, until the leaves are crisp and the edges just start to brown. They go from perfect to bitter fast.
7. Sprinkle immediately with the sea salt and nutritional yeast while still warm, and eat within a few hours for maximum crunch.

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