The Best Oven Baked ‘Cheesy’ Kale Crisps (Gluten Free, Vegan)

Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Yield: serves 2Category: Snacks
Jump to recipe Print

My delicious Kale Crisps make a delicious savoury snack packed full of flavour and nutrients.

I first started making these in my early twenties so they have been a favourite of mine for a decade! Do not get me wrong, I am a big fan of the real thing and will often have a packet of crisps while I’m waiting for my dinner to cook, however, it is nice to have the option to have a tasty homemade version packed with nutrients on hand!

If you are anything like me you will often have half a bag of curly kale lurking at the back of the refrigerator that you’re just not sure what to do with. My ‘Cheesy’ Kale Crisps are what you should do with it! An average bag from the supermarket in the UK will weigh around 150g, (2 cups), so that is what I have based this recipe on, however, if you have less kale than this just amend the amount of seasoning and bake time accordingly.

I really like these kale crisps with the nutritional yeast to give them that ‘cheesy’ nutty flavour, however, if you’re not a fan you can omit this ingredient. Why not experiment with seasoning by mixing it up and adding a little bit of chilli powder for some heat or even just opting for a simple sea salt and black pepper flavour, (I assure you, both are still really good!)

You will want to remove the large, thick stems as they will not bake very well, however, I tend to leave some of the smaller stems in as I quite enjoy the texture they add but this is a matter of personal preference. I like these made using curly kale, however, you can use cavolo nero if preferred, just tear the leaves into smaller pieces.

Bake the kale crisps for around twenty minutes but make sure you check on them at the halfway point and move the pieces of kale around on the tray so they cook evenly and do not burn. You can also try these in the air fryer if preferred!

My kale crisps are best eaten freshly made! For more recipes using kale as the hero why not try my 15 Minute Creamy Mushroom & Kale Pasta or my Squash & Kale Autumn Salad which you can find here.

If you enjoy creating your own crisps using this recipe, why not try my food waste fighting Sweet & Salty Pumpkin Seeds next?

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 150g 2 cups curly kale
  • 3 tbsp nutritional yeast
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • splash olive oil


  1. Remove any large stalks from the curly kale. Place the kale in a large mixing bowl along with the other ingredients
  2. Massage the oil and seasoning into the leaves, ensuring each one is coated
  3. Transfer the contents of the bowl onto a lined baking tray, ensuring the kale is spread out
  4. Bake in a preheated oven for twenty minutes at 150 degrees Celsius. Check on the crisps at the halfway point and shake the tray to make sure none of the pieces around the edges of the tray start to burn


Submit a Comment

Your email address will not be published. Required fields are marked *