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+ servings
a bowl of crispy kale chips.
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5 from 9 votes

Kale Chips

Fill that salty crunchy craving with an incredibly healthy, vegan, gluten free option!
Course Snack
Cuisine American
Diet Gluten Free, Low Calorie, Vegan, Vegetarian
Prep Time 5 minutes
Dehydrate 12 hours
Servings 1 oz
Calories 84kcal
Author Tracy



  • 2 bunches of kale cut and cleaned
  • 1 teaspoon kosher salt
  • 1 tablespoon nutritional yeast
  • 1-2 teaspoons olive oil


  • Make sure the kale is completely dry. Rip into bite sized pieces. 
  • Drizzle a bit of olive oil over kale and mix well.  Sprinkle on salt and nutritional yeast.  Mix well again and add to dehydrator trays.  Set to 135 degrees and let sit 12 hours or overnight until nice and crispy!
  • No food dehydrator? No problem. Just pre-heat the oven to 275 degrees and bake for about 20 minutes.  Check them at about 10 mins to separate the leaves out and flip the ones needing to be flipped.


Adjust the salt / nutritional yeast to your preference. We love 'em saltier and "cheesier" - we we add a little more than the recipe calls for.


Calories: 84kcal | Carbohydrates: 13g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 2369mg | Potassium: 710mg | Fiber: 2g | Vitamin A: 11389IU | Vitamin C: 137mg | Calcium: 171mg | Iron: 2mg