Smoky Kale Chips

Chips made from kale might sound like a downgrade from potatoes, until you taste these smoky, crispy chips, that is. Nutritional yeast, aka “nooch” in vegan circles, adds umami flavor, while smoked paprika brings the finger-licking heat. They’re great to eat on their own as a snack, or use them to top a dip or soup. A couple of tips: The low temperature is the key to evenly crisp leaves. And, despite the popularity of lacinato kale, it’s important to use the curly kind here, which has thinner leaves for crispier bites.

Smoky Kale Chips Recipe
Photo: Jennifer Causey
Hands On Time:
10 mins
Total Time:
1 hrs 10 mins
4 serves


  • 2 (8-oz.) bunches curly kale, stemmed and torn into 3- to 4-in. pieces (6 cups packed)

  • 3 tablespoons canola oil

  • 2 tablespoons nutritional yeast

  • 1 teaspoon kosher salt

  • 1 teaspoon smoked paprika


  1. Preheat oven to 250°F. Pat kale dry with paper towels. Toss together all ingredients in a bowl. Spread mixture evenly among 2 rimmed baking sheets. Bake in preheated oven until crisp, about 50 minutes. Let cool completely, about 10 minutes.

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