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Rachel White

Kale Chips Vegan Snacks

Kale Chips Vegan Snacks deliver crispy, savory bites with simple seasoning and oven-baked crunch.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 32
Ingredients Equipment Method Notes

Ingredients
  

Kale Chips
  • 1 large bunch kale stems removed, torn pieces
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder optional
  • 1 tbsp nutritional yeast optional

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Tray
  • Tongs
  • Cooling Rack

Method
 

  1. Heat oven to 300°F and line a baking sheet.
  2. Wash kale well and dry completely. Moisture causes steaming, not crisp texture.
  3. Toss kale with oil, salt, and seasonings. Massage lightly to coat every leaf.
  4. Spread pieces in a single layer with space between them.
  5. Bake 10 to 12 minutes until edges crisp and centers dry. Watch closely.
  6. Cool on tray for final crunch, then serve.

Notes

For softer chips, bake slightly less. For extra crispy texture, dry kale thoroughly and bake a minute longer. Freeze seasoned raw kale pieces briefly before baking for faster handling. Add chili, lemon zest, smoked paprika, or nutritional yeast for flavor customization. Store airtight up to 3 days. Re-crisp in oven if needed.