Cheesy Kale Chips. Most people know I’m not much of fan of salad or things that are green. I’ve avoided trying ‘Kale Chips’ for awhile now as I liked it to ‘Seaweed and Snot’ type food. But I found this recipe from Scratch it Cook today and it looked so darn easy – that I’m going to give it a go. After all, it does have cheese in it!!!! I added a good tablespoon of grated parmessan over the top in the oven – yum yum yum!!!
Pop over to Scratch It Cook for the recipe!
Crispy oven-baked kale chips with a cheesy flavour—healthy, dairy-free and totally moreish.
Cheesy Kale Chips
Crispy kale chips coated with cheese — a healthy, flavorful, and crunchy snack.
4
servings5
minutes15
minutes80
kcal20
minutesKeep the screen of your device on
Ingredients
1 bunch kale, washed, dried and stems removed
1 tbsp olive oil
2 tbsp nutritional yeast flakes
½ tsp garlic powder
Salt, to taste
Directions
- Preheat oven to 180°C (160°C fan-forced). Line a large baking tray with baking paper.
- Tear kale leaves into bite-sized pieces.
- In a bowl, toss kale with olive oil, nutritional yeast, garlic powder and salt until well coated.
- Spread in a single layer on prepared tray.
- Bake for 8–10 minutes, watching closely, until crispy but not browned.
- Remove from oven and cool slightly before serving.
Notes
- Ensure kale is fully dry before baking for best crunch.
- Store in an airtight container for up to 2 days.
- Add paprika or chilli flakes for a spicy kick.
- Use baby kale for a more tender chip.
- Perfect for lunchboxes or after-school snacks.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…