Baked Garlic Vegan Kale Chips

Baked Garlic Vegan Kale Chips

Crispy oven-baked kale chips tossed with garlic and olive oil for a crunchy, savory snack.

Total 35 min Makes 4 servings Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Curly kale leaves are massaged with olive oil and garlic, then baked low and slow until shatteringly crisp without burning. A sprinkle of nutritional yeast adds a savory, cheese-like edge while keeping the recipe fully plant-based. These make a light snack or a crunchy topper for soups and salads.

Ingredients

  • 1 bunch curly kale, stems removed and leaves torn into pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

Method

  1. Preheat the oven to 275°F and line two baking sheets with parchment paper.

  2. Wash the kale leaves thoroughly and dry completely using a salad spinner or clean kitchen towels; residual moisture will cause steaming instead of crisping.

  3. In a large bowl, whisk together the olive oil and minced garlic.

  4. Add the torn kale leaves to the bowl and massage the oil mixture into the leaves with your hands until every piece is lightly coated.

  5. Sprinkle the nutritional yeast, garlic powder, salt, and black pepper over the kale and toss to distribute evenly.

  6. Spread the kale in a single layer across the two prepared baking sheets, making sure the leaves do not overlap.

  7. Bake, rotating the pans and flipping the leaves halfway through, until the kale is crisp and the edges are lightly browned but not burnt, 18 to 22 minutes.

  8. Remove from the oven and let the chips cool directly on the baking sheets for 5 minutes; they will crisp further as they cool.

  9. Serve immediately, or store in an airtight container at room temperature for up to 2 days.

Rate this recipe

★ 4.7 (1)

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    Baked Garlic Vegan Kale Chips

    Curly kale leaves are massaged with olive oil and garlic, then baked low and slow until shatteringly crisp without burning. A sprinkle of nutritional yeast adds a savory, cheese-like edge while keeping the recipe fully plant-based. These make a light snack or a crunchy topper for soups and salads.

    35 min 4 servings 95 cal

    Ingredients

    • 1 bunch curly kale, stems removed and leaves torn into pieces
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 2 tablespoons nutritional yeast
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Preheat the oven to 275°F and line two baking sheets with parchment paper.

    2. 2

      Wash the kale leaves thoroughly and dry completely using a salad spinner or clean kitchen towels; residual moisture will cause steaming instead of crisping.

    3. 3

      In a large bowl, whisk together the olive oil and minced garlic.

    4. 4

      Add the torn kale leaves to the bowl and massage the oil mixture into the leaves with your hands until every piece is lightly coated.

    5. 5

      Sprinkle the nutritional yeast, garlic powder, salt, and black pepper over the kale and toss to distribute evenly.

    6. 6

      Spread the kale in a single layer across the two prepared baking sheets, making sure the leaves do not overlap.

    7. 7

      Bake, rotating the pans and flipping the leaves halfway through, until the kale is crisp and the edges are lightly browned but not burnt, 18 to 22 minutes.

    8. 8

      Remove from the oven and let the chips cool directly on the baking sheets for 5 minutes; they will crisp further as they cool.

    9. 9

      Serve immediately, or store in an airtight container at room temperature for up to 2 days.