“These are a great snack food and they are the only way I like to eat kale. Something about the baking process changes the flavor and takes away some of the bitterness. You can swap out a lot of the ingredients in this recipe - if you don't have white wine vinegar, you could use lemon juice or another vinegar. If you don't have olive oil you could use a different oil. Also, you can use curly or flat kale here. Feel free to experiment.”

Ingredients Nutrition


  1. Preheat oven to 375º.
  2. Wash kale and pat dry. Tear into "bite-sized" pieces.
  3. Place kale in a large bowl and add all remaining ingredients.
  4. Using your hands, toss and rub the kale to make sure each leaf is evenly coated with the oil/vinegar/spice mixture.
  5. Place the kale leaves in a single layer on a cookie sheet. You will most likely have to do this in at least two batches, unless you have a very large baking sheet. Make sure the leaves are spread out on the sheet - if they are all clumped up together they will steam and will not become crispy. Sprinkle with a little more nutritional yeast, if you like. I usually cover the baking sheet in parchment paper for easier cleanup.
  6. Bake at 375º for 12 to 17 minutes - they are done when they are completely crispy - if you take them out and some of the leaves are still a bit "soggy" put them back in for a few minutes.

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