Baked Kale Krisps

Popcorn? Check. Pretzels? Check. Kale? Wait a second…what’s a leafy green vegetable doing on your snack shopping list? And what happened to the chips? Believe us when we say those potato pound-magnets will be a thing of your past once you try this recipe! Slow baked at a low temp, the health world’s hottest veggie becomes a crispy, crunchy indulgence that’s actually good for you to munch. Season with yummy nutritional yeast and a dash of spicy chipotle powder and you won’t even notice they’re salt free!

Skip the salt and season these crispy “chips” with nutritional yeast!

Baked Kale Krisps

Serves 2-4


1-2 bunches of kale leaves, stems removed
1-2 Tbsp. extra virgin olive oil
¼ cup nutritional yeast
Optional: chipotle powder or cayenne pepper, to taste


1. Preheat oven to 225 degrees F.

2. Toss kale with olive oil and spread on a baking sheet. Sprinkle with nutritional yeast and seasonings to taste.

3. Bake for 40 minutes or until crisp. (Note: The slower you bake, the crispier the kale!)

4. Remove from oven, let cool and serve.

About Maura Knowles

“Mo’s Healthy Morsels” is written by Maura (“Mo”) Knowles, a certified health coach, recipe developer and owner of Mac-n-Mo’s, a vegan baked goods company created by Knowles to help her dad eat better (and still enjoy food!) after he underwent quadruple bypass surgery in 2010. Knowles’ recipes for snacks, treats and other fun and healthy dishes appear every week here on the Vitacost blog.

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One comment on “Baked Kale Krisps

  1. Jill says: I get the Bragg’s brand. Very trusted brand and reasonably priced.

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