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“I made these after trying delicious kale chips made with dehydrator. Since I didn't want to buy a dehydrator, I experimented with just baking these at a low temperature. I also use nutritional yeast, as it adds a subtle flavor while also providing some extra vitamin B12. My family usually eats the entire head of kale within minutes of taking these out of the oven.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 250.
  2. Wash and dry kale, and tear leaves from stems. Leaves should be torn into large "bite-sized" pieces.
  3. Spread out across two jelly roll pans. The kale can be touching each other, but should generally be spread out.
  4. Sprinkle kale with garlic salt, to your taste.
  5. Sprinkle kale with nutritional yeast, to your taste.
  6. Cook for about fifteen minutes, and then start checking for doneness. The leaves are done when they are totally dry, light, and can crumble easily. They should crunch like a potato chip when done. The leaves are not done if they look and feel like wilted greens. Remove the "done" leaves from the pan and return the rest to the oven. Check every five minutes until all leaves are done.

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