Crunchy Kale Chips

Like blueberries and flax, kale is a true “superfood,” boasting loads of fibre, nutrients and disease-fighting compounds, including high amounts of vitamins A and C. Though I love creamy kale, too, these crispy chips are the perfect way to satisfy a snack attack and reap the benefits of this dynamite green. Nutritional yeast is another (albeit strange sounding) superfood: this inactive yeast is packed with protein, fibre and energy-boosting B vitamins. I love the taste (slightly cheesy) and sprinkle it on salads and eggs. Find it in health food stores, where it’s often available in bulk bins. (Red Star is a popular brand.)


  • 1 bunch kale, washed and dried well
  • 2 tsp olive oil
  • ½ tsp sea salt
  • 1/3 cup nutritional yeast (optional)


  1. Preheat oven to 350 F. Line two large baking sheets with parchment paper or lightly spray with cooking spray.
  2. Cut thick stems from kale leaves and then rip or cut into bite-size pieces.
  3. Place kale in a large bowl; add olive oil and salt. Using hands, massage oil into kale, making sure each piece is lightly coated. Add nutritional yeast, if using, tossing to ensure kale is evenly coated.
  4. Spread kale on baking sheets, making sure not to overlap any pieces. Bake 15 minutes or until leaves are crispy. Best eaten immediately. (I guarantee they won’t last long anyway!)

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