“Cheesy” Kale crisps

Your 20-Minute Savory Soul-Food

Satisfy those salty cravings with a nutrient-dense, umami-packed crunch. It’s your dairy-free, anti-inflammatory secret weapon against the 4 PM energy slump.

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"Cheesy" Kale Crisps

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Total Time:

20 minutes

Yield:

2 large snack portions

Print this Recipe

This is a firm family favorite and my go-to alternative to a bag of processed crisps. It’s a powerhouse of Vitamin K for bone health and B vitamins from the nutritional yeast—which provides that incredible "cheesy" umami flavor without a drop of dairy. It’s the perfect way to satisfy a savory craving while flooding your system with antioxidants.

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Ingredients

45g Curly Kale (approx. 1 large bunch, stems removed)

10g coconut oil (melted and chilled)

1 Tbsp Nutritional Yeast

½ tsp ground turmeric

½ tsp curry powder

A pinch of salt

A pinch of ground cayenne pepper

Instructions

1. The Dry Spell: Preheat your oven to 170ºC. Wash your kale and—this is the most important step—dry it completely. Use a salad spinner or a clean towel. Any moisture left will steam the kale instead of crisping it.
2. The Prep: Gently heat the coconut oil in a small pot until melted, then transfer to a small bowl to cool down. While it cools, remove the tough center ribs of the kale and tear the leaves into bite-sized "chips." Place them in a large bowl.
3. The Massage: Drizzle the cooled oil over the kale. Massage the oil into the leaves. You want them glistening, but not swimming in oil.
4. The Seasoning: Sprinkle the nutritional yeast, curry, turmeric, salt, and cayenne pepper over the kale. Toss again to ensure an even "cheesy" coating.
5. The Spread: Arrange the kale in a single layer on a large baking tray lined with parchment paper. Do not overcrowd them, or they won't crisp up!
6. The Crisp: Bake for 7 minutes at 170ºC. Keep a close eye on them; they can go from "perfect" to "burnt" in sixty seconds. They are ready when they feel firm to the touch and the edges are just starting to darken.
7. The Cool Down: Transfer to a cooling rack to cool down. They will reach their maximum "radiant crunch" as they cool down.

Chef’s Notes

Tip: The Moisture Rule: If your kale is even slightly damp, your chips will be soggy. If you have time, wash and dry the kale an hour before you plan to bake.

Storage: Best enjoyed immediately. Store in an airtight glass container at room temperature for up to 2 days.

Allergens: Allergen-Free of the top 8 common allergens.

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