Crispy Cheezy Kale Chips

The Magazine: Crispy Cheezy Kale Chips

There’s something so satisfying about opening a big bag of chips and popping them into your mouth one by one. And while it might seem impossible that anything other than potatoes could provide that same level of satisfaction, that’s probably because you haven’t had kale chips yet. Or made them just right, anyway.

It’s true: kale and potatoes don’t have much in common aside from being vegetables. But strangely enough, when seasoned and crisped to cheezy perfection, the leafy green somehow takes on the form of the go-to snack. And, as you’re eating them, you’re also taking in body-benefiting plant-based fiber, vitamins and protein for a fraction of the calories and sodium levels. Basically, don’t knock em ‘til you try em — and this is the perfect recipe to kick off your obsession.

Cook Time

15 min.


1/2 bunch (or 6 big leaves) of dinosaur kale

1 Tbsp hemp seed oil

Nutritional yeast

Salt and pepper

Garlic powder

Red pepper flakes (optional)


1. Preheat the oven to 325 degrees.

2. Separate the kale from the stems and tear the leaves into two-inch pieces. Massage in a bowl with hemp seed oil for 30 seconds.

3. Sprinkle a coating of nutritional yeast, salt and pepper, and garlic powder on top of the kale, then massage it for another 10 seconds, working the spices into the leaves so they’re evenly coated. If you want your kale chips to have a little heat, sprinkle on some red pepper flakes.

4. Spread leaves on sheet pan (spray if it’s non-stick) and put it in the oven for 5 minutes. Once the time is up, flip the kale and give it a little shake to even it back out on the pan, then bake for another 5 minutes. Shake the kale and put it in the oven for a final 2 to 3 more minutes, or until it’s crispy to your liking.

5. Let the kale chips cool and eat them fresh, or save them in a container for later and store at room temperature. They’re best when eaten within a week.

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