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How to Make Vegan Cheesy Kale Crisps


  • 150g kale leaves, after thick stalks removed
  • 1 tsp olive oil or grapeseed oil
  • zest of 1 lemon
  • 3 tbsp nutritional yeast flakes, divided
  • sea salt flakes and freshly ground black pepper


How to Make Vegan Cheesy Kale Crisps
15 January, 2015
  • Vegan
  • Vegetarian

Totally moreish and these kale crisps remind me so much of salt and vinegar potato chips, but healthier and tastier. I cook them as needed to ensure maximum crispiness.

Plus so easy it's worth learning the few tricks to achieve success. I've burned one too many bunches of kale, success is so much sweeter. Let us know if you'd like more help with these:) 

Serves 1

Preheat oven to 120o C (100Fan)

It is important to ensure there are no hard stalks remaining remove all the hard stalk is removed as it won't cook in the short time it'll take to make the crisps

On a large baking tray massage the oil and lemon zest into the kale leaves until they are fully coated.

Spread out the kale around the tray. 

Bake for 10 minutes.

Mix in two tablespoons nutritional yeast flakes with a light sprinkle of sea salt and black pepper. Return to the oven and bake for another 10 minutes.  Add in the nutritional yeast flakes and mix through using a large spoon. Remove ant crispy kale now, it more than likely will burn if you leave it in.After 5 minutes toss around again, ensuring the leaves at the outer edges of the tray are moved into centre. Want to ensure they aren't burning.

After another 5 minutes remove any crispy kale to a dish. Bake the rest for another 5 minutes. Remember to keep removing any crispy kale each time you turn them over. 

Leave to cool down for 5 minutes.

When ready toss the remaining nutritional yeast flakes over the kale, check the seasoning and serve up. 

Alternative: check out our other Kale crisp recipe on the site. Also chilli with the oil is supposed to be great. Haven't got around to testing that one. So please do tell us if you give the chilli one a try too. 


By no means an exhaustive list, but I've gathered these from experience. Please do add any other useful tips you've found too. Sharing is caring. 

  • Remove the hard stalks as they won't cook in time and so remain too hard.
  • After you rinse to clean the kale in water ensure you dry off the kale as much as you can with kitchen paper. 
  • It's important not to drench the kale in the salt, nutritional yeast and tomato paste. If you overdo it then it may not dry out and remain clumpy and sticky.  Too much prevents the kale crisping up. 
  • The quantity of kale to be baked looks like it will feed a family but it wilts down whilst baking leaving you with a one to two portion quantity
  • Treat making kale crisps as if you're making popcorn. It's at the very best when made fresh and the crispiness is addictive. This is lost the longer you leave the kale crisps before tucking in.
  • Keep the oven temperature at the level quoted. If you go higher there's an increase risk of burning the leaves. 
  • Spread out leaves on tray as this helps to dry them out and avoid the clumping.
  • Use parchment to line the baking sheet, prevents sticking to the baking tray. 
  • If using a high heat, cover in parchment paper, and cut down on cooking time. Plus check regularly, that way you should hopefully stave off getting burned kale that is near the edge of the baking tray.

If you dislike nutritional yeast flakes as much as Tony and you're a Carni then replace them with parmesan cheese. Though sprinkle that on when you take them out of the oven and still warm.