- Calories: 45
- Protein: 2 g
- Total Fat: 3 g
- Unsaturated Fat: 3 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 3 g
- Dietary Fiber: 1 g
- Total Sugar: 0 g
- Sodium: 280 mg
Kale chips are a standard snack in my house—easy to make and insanely addictive. I make this version when my family is looking for a bite that’s a little more flavorful than plain kale chips. Loaded with a deliciously smoky taste thanks to the combo of spices, they’re great to enjoy when watching a movie, doing work or just as an anytime snack. I would recommend eating them fresh out of the oven but you can store them in an airtight container at room temperature for up to three days. Happy snacking.
- Prep time
- Total Time
- • 2 medium bunches curly kale (about 6 to 7 cups/handfuls or 8¾ oz leaves), stems removed and patted dry
- • ¼ cup nutritional yeast
- • 3 teaspoons garlic powder
- • ½ teaspoon ground black pepper
- • ½ teaspoon smoked paprika
- • ½ teaspoon kosher salt
- • 4 teaspoons extra virgin olive oil
Preheat the oven to 375˚F and line 1 large (or 2 standard) baking sheet(s) with parchment paper or mist with oil spray.
In a small bowl, combine the nutritional yeast, garlic powder, black pepper, smoked paprika, and kosher salt. Stir to combine and set aside.
In a large mixing bowl, toss the kale leaves with the olive oil until all of the leaves are completely coated. Sprinkle over the seasoning mixture and toss again until evenly distributed. Spread the kale on the baking sheet(s) in a single layer (pour any leftover seasoning blend in the bowl). Bake for 12 to 15 minutes.
1 cup chips per serving