Crispy Nutritional Yeast Kale Chips, 30 Minutes
Crunchy baked kale chips coated in a savory cashew-sunflower seed seasoning blend with nutritional yeast. Naturally vegan with umami depth from the yeast and garlic, these chips offer a protein-rich snack that's satisfying without heaviness. Serve as a light appetizer, lunchbox addition, or afternoon snack. This version skips dairy entirely while building richness through nuts and nutritional yeast, making it ideal for plant-based diets.
Ingredients
- 10 ounces kale leaves, chopped, washed, thoroughly dried, stems removedspinach or collard greens1:1swap greens
spinach crisps faster, reduce bake to 18-20m total
Full guide → - 2 Tbsp grape seed, olive or avocado oil
- ¼ cup raw cashews
- 2 Tbsp raw or roasted sunflower seeds, unsalted
- 5 Tbsp nutritional yeast, divided
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 pinch cayenne pepper(optional)
Instructions
- 1
Preheat oven to 300F (300°F).
- 2
Wash and thoroughly dry kale, remove stems, chop into bite-sized pieces.
- 3
Place kale in large bowl, drizzle with oil, massage with hands until softened and evenly coated.
- 4
Pulse cashews, sunflower seeds, 4 tablespoons nutritional yeast, salt, pepper, garlic powder, and cayenne in food processor into fine meal texture.
- 5
Add spice mixture to kale, toss with hands, working it into grooves until thoroughly coated.
- 6
Divide kale between 2 baking sheets in single layer with no overlapping pieces.
- 7
Sprinkle remaining 1-2 tablespoons nutritional yeast over kale.
- 8
Bake 15 minutes, remove, toss and flip kale pieces.
- 9
Bake 5-10 minutes more until crispy and golden, watching to prevent burning.
- 10
Cool slightly before serving.
Tips
Massage kale thoroughly with oil before coating to break down fibers and ensure even seasoning adhesion. Damp or under-dried kale won't crisp properly.
Don't overlap kale pieces on baking sheets. Use two batches if needed to guarantee even, complete crispiness throughout.
Store in airtight container or sealed bag immediately after cooling. Texture degrades after 24 hours; consume within 1-2 days for optimal crunch.
Good to Know
Airtight container or sealed plastic bag at room temperature, 2-3 days maximum. Crispness deteriorates after 24 hours.
Prepare seasoning blend and wash/dry kale up to 8 hours ahead. Do not coat or bake until ready to serve same day.
Room temperature as standalone snack, or pile into bowls as appetizer. Serve immediately after cooling for maximum crispness.
Common Mistakes
Underdry kale to avoid steaming instead of crisping in oven
Don't skip the hand massage step to avoid uneven seasoning and tough texture
Avoid overlapping pieces on baking sheet to prevent chewy, not crispy, results
Don't skip the toss at 15-minute mark to avoid uneven cooking and burnt edges
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
spinach crisps faster, reduce bake to 18-20m total
Full guide →FAQ
Can I make these ahead and store them?
Yes, but consume within 24 hours for best crispness. Store cooled chips in airtight container at room temperature. After 24 hours texture becomes chewy. Reheat in 275F oven for 3-5 minutes if needed to restore crunch.
What if my kale isn't crispy after baking?
Kale wasn't dried thoroughly enough before coating, or pieces overlapped during baking. Ensure leaves are completely moisture-free after washing and spread in single layer with space between each piece. Bake longer if needed but watch carefully.
Can I use a different nut instead of cashews?
Yes. Almonds, walnuts, or macadamia work well in equal amounts. Sunflower seeds alone also work if avoiding tree nuts. The coating will be equally flavorful, though texture may vary slightly based on oil content of nut used.