Crispy Kale Chips Recipe | Vegetarian Times Skip to main content

Crispy Kale Chips

Betcha can't eat just one of these light, crispy snacks. Nutritional yeast gives them a tangy, almost cheesy flavor. If you are concerned about gluten, check to make sure the brand of nutritional yeast you use was grown on beets, not barley.



Ingredient Line: 
1 12-oz. bunch curly kale, center
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 Tbs. lemon juice
Ingredient Line: 
½ tsp. sea salt
Ingredient Line: 
3 Tbs. nutritional yeast


1. Place kale in bowl. Rub oil, lemon juice, and salt into leaves with hands. Add nutritional yeast, and toss well.

2. Spread kale onto dehydrator trays without overlapping. Dehydrate 2 to 4 hours, or until dry and crispy. Turn off dehydrator, and cool completely.

Nutrition Information: 

6 g
Total Fat: 
8 g
Saturated Fat: 
1 g
10 g
0 mg
231 mg
3 g
1 g

Comments on this Recipe

"By Sherry on Sep 07, 2011: Could I use Olive Oil flavored PAM instead of Olive Oil?" Olive oil flavored PAM is just wrong! Please, invest in some olive oil. These can be done in the oven, baked at 325F - 350F for 8 to 10 minutes.

I've used a convection bake setting and 150F. The circulating air makes all the difference. I found that baking these on high temp such as 350 F resulted in browned, super dry chips that weren't as good as the ones that took longer on a lower temp setting.

This sounds so good, will have to make these..Thanks for posting..

Can this be done in an oven? I don't have a dehydrator .. and it looks ohh sooo yummmy :)

you can bake them too..break up kale and spread on cookie sheet..drizzle olive oil and sprinkle w/ sea salt..probably 375 is good..when light brown, turn..I haven't tried them cold cause I like them warm from the w/ the recipe and spices..

How do you store these? I baked them and stored them in a plastic container and they weren't crispy the next day but chewy. Any suggestions??

I make these all the time. I make mine in the oven - Preheat oven at 350 deg F. Wash, dry and tear kale into dipping size pieces. Place parchment paper on cookie sheet. Lay out kale pieces, Spray with olive oil (add salt if preferred, I don't - personal preference) Bake for 10-15 minutes. Delicious with humos or any dip. Enjoy!

Is nutritional yeast the same as yeast? I want to make this recipe, but I won't make it until I am sure I have the right ingredient.

lord no! don't put bread yeast on it! nutritional yeast is a flaky yellow something that's full of vitamins and minerals and acts as a seasoning as well as nutritional support. regular yeast is for making dough rise and tastes yucky. you can get nutritional yeast at your local health food store.

How do you eat these with dip? I make them all the time and find that they are much too delicate to dip into anything?

These chips are very addicting!! But, BEWARE!! It gets caught in your teeth (worse than stereotypical spinach). So keep that in mind if you plan on eating these on the go/without floss and a mirror at hand.

Can you use any other than kale?

I made this for the first time, but the "ribs" of the kale was really tough - has anyone else had this problem? I seem to be the only one who didnt like them enough to make them again.

Could I use Olive Oil flavored PAM instead of Olive Oil?

I have made this recipe many times and it is the BOMB!!! So mega-delicious!!!!! I store them in ziploc bags and they are absolutely devine. And no, you can't use olive oil flavored pam instead and have the same results. Granted, they would be less fatty, but yuck!!!

Anyone ever tried this with lactinato (dinosaur) kale instead of curly? Ended up with the wrong one by sending someone else to the store for me.

Many comments have wonderful help for questioners. However I am troubled by some that sound superior and snotty. Please remember when you had no idea of how to do something and needed advice.

I'm out of yeast would it still taste good without?? Or can i use something else?

You don't need yeast. I always bake mine in the oven, they don't get nearly as crispy (which is a bummer) but they're still delicious! I add TAJIN, the mexican seasoning on mine, try it... I swear IT WILL CHANGE YOUR LIFE!!! :)

I just made a batch with lacinato kale. The taste is the same as curly green kale, but the texture (lacinato is flat and bumpy rather than curly) is different. I also made a batch with red kale- not quite as flavorful as the green. Still yummy, though! :) I use EVOO and nutritional yeast. I have sprinkled on sea salt, flax seeds, Mrs. Dash (table blend) and/or Old Bay Seasoning. Delish in any variety. I also bake my kale in the oven (350 degrees) for about 15 minutes. Always crispy and yummy. Better than a Lay's chip can't just eat just one, but then you don't have to! :)

I don't have a dehydrator for making kale chips. Can I bake it will it loose its nutritional value. How do I bake it

Delish! Thanks!

Sounds like I'd like 'em all!

Looks and sounds really good!

I think I will try this Kale food chips, looks yummy!!

Oh! I love kale! I ate sauteed kale and onions just last night! <3

Love kale chips and nooch!!!! Looking forward to navigating thru your site to find more yummy recipes!

I've made these. They are fantastic and addictive.

Oh, yummy yummy yummy!

This is a delicious recipe! I still haven't used it with the nutritional yeast, but I will! Yvonne Brown

What temperature setting do you use if using a dehydrator?

117 cals per big is a serving? Half a cup?

I just made these a thought they were too salty and "lemony". I think I will make it next time with no lemon and 1/2 the salt.

WOW these are great. made mine with parmesan cheese instead of yeast. Dehydrated them at 145 degrees till crispy. Will try this recipe with baby spinach.


Also great when using baby spinach and brussel sprouts(take the sprouts apart use the leaves and the hearts are used for another meal)....My family has went nuts over these kale chips and now my neighbor has planted kale just for this reason. Gonna try this on other veggies.

After reading the comments from others, I don't have much hope that someone will answer my question as none of the questions below were answered. Next I looked at the list of "contact us" categories but I didn't find the right person to ask. As a result, I have decided to take a chance and ask my question here and keep my fingers crossed. We recently purchased a dehydrator along with the book: The Dehydrator Bible. The unit came with a small instructional manual that also included a few recipes as well as helpful hints. Yet, when I searched through both of them for instructions on how to make "veggie chips" ie: zucchini, taro, both regular & sweet potato chips, carrot chips, green beans and so on so I hit the Internet. After a few attempts, I found your site and the two recipes for veggie chips, thank you. I am brand new to dehydrating and could really use step-by-step instructions for a variety of vegetables that I can use for healthier snacks. Do you have any idea where I can find that or can you help me? I would sincerely appreciate hearing from someone, even if it's just to say "no." I know this is possible because we've purchased them at Sprouts and Whole Foods, but they are really expensive; so I'm hoping to make my own! Thank you for your time, Marcia

Try this

I've used an older addition of this book by Excalibur - even with other dehydrators. The times in any of books on dehydrating are mostly guidelines. I haven't made dried chips from leafy greens like kale, Swiss chard, etc. I found they were too brittle when dried - at least my versions have been. I mostly use dried greens in soups or stews. I personally won't try to dry baked veggie chips because I think the oil would interfere with the drying process - coating the pores and ? result - but that's just me. For veggie chips, I like dried cuke and zucchini slices, sliced on the diagonal, to make them bigger when dried. Carrots I find, end up being too small for chips. BTW, I don't pre blanch the cukes and zucc. slices, but I do cook sliced carrots before drying them. Experiment with the thickness of the slices of the the cukes and zucc. to find the thickness you like. I've found that the times in any dehydrator book gives an estimate of the times needed - there can be variations in how thick you slice them. Start checking them at the end of the suggested time and take them out when they reach the "done test" in the book. I haven't dried sweet potato or taro - I suspect because of the density of these two, precooking would be best - like carrots. I haven't dried green beans. I've tried beets and cabbage - won't do the cabbage again, and probably not the beets. Didn't like the end product and can get both here from local sources late into the year. Have dried diced celery stalks (~1 inch) and leaves and like the result - good way to deal with a veggie I don't use often. Are good in soups and stews. Tomatoes - are great dried - all sizes. Cut Romas and small tomatoes like cherries in half, prick the skin in a few places, put skin side down on the screen. I found tomatoes always have taken longer to dry than any time frame I've seen, so just keep checking them. I've found sliced tomatoes messy to do, so stick to halves. Onions - dice raw into ~ 1/2 - 3/4 inch dice, separate, spread out on screen. Great for soups, etc. Herbs - many are great dried: parsley, basil, oregano, mint, chives, dill, are the ones I've tried. Works best at the low temp recommendation, but can fall thru the screen if you don't have fine mesh on it. So only do one kind at a time, and put something in the bottom of the dehydrator to use to pick up pieces - or find a really fine mesh small laundry bag to put the herbs in - I'm still looking for one. Snacks - apple slices are great, with / without skin on. Lots of people dry them just to chew on or for pies. Try different varieties to see which you like best. I've found the sweeter ones taste better dried. I also cut skinless slices into ~ 1 inch pieces - great to add to cooked cereal, or eat like raisins, have a melt in your mouth feel to them, make great gifts too. The slices do need pre dipping in something like diluted lemon juice (I use concentrate - 1/4 cup lemon juice, add water to make 1 cup total, make more as needed) I haven't tried other fruits yet - like berries better fresh or frozen. Have done rhubarb - a veggie, use for sauce. Make sure you put dried foods in a clean airtight container. Bottom line - enjoy experimenting to see what you like, and keep good records (especially initially) about what you do. There's so much potential variation in the fruits or veggies and how you fix it that drying them can take more or less time than you expect. Have fun

Great thanks

Ugh! Please, Please, include dehydrator temperatures with your recipes! I am new to dehydrating and have a unit that goes from 95 to 150 F and have no idea what the setting should be for kale chips.

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