Crispy Cheesy Kale Chips (made with nutritional yeast)

These Crispy Cheesy Kale Chips are made with kale, spray oil, nutritional yeast, and salt. They’re an easy, healthy vegan and gluten-free snack or crunchy side ready in just 25 minutes!

If you’re looking for a healthy, crispy snack that satisfies those savory, cheesy cravings—these crispy cheesy kale chips are about to become your go-to. I LOVE kale so it’s no surprise I love kale chips too. Even more exciting, my kids ask me to make these often and devour them when I do! 😁

Made with just a handful of simple ingredients like nutritional yeast, spray oil, and salt, this recipe delivers that bold “cheddar-like” flavor without any dairy. They are perfect for anyone following a gluten-free, vegan, or plant-based lifestyle, or simply for someone who’s looking for a healthy snack or side. These kale chips are light, crunchy, and incredibly easy to make. Whether you need a quick afternoon snack, a lunchbox addition, or a healthy alternative to potato chips, this recipe checks all the boxes.

Why You’ll Love These Crispy Cheesy Kale Chips

• Naturally gluten-free and vegan.
• Packed with nutrients from leafy greens.
• Irresistibly crispy.
• Cheesy without the dairy.
• Made with just 4 simple ingredients.

What Makes Them “Cheesy” Without Cheese?

The magic ingredient here is nutritional yeast—a staple in vegan cooking. It has a naturally savory, umami-rich flavor that mimics cheese, making it perfect for recipes like vegan kale chips.

Not only does it add flavor, but it also brings:

• B vitamins
• Plant-based protein
• That irresistible “cheesy” coating

🧀 Fortified Nutritional Yeast vs. Non-Fortified Nutritional Yeast

Fortified nutritional yeast has added vitamins and minerals, especially vitamin B12.

Key benefits:

• Rich in vitamin B12 (crucial for vegans)
• Often contains added B-complex vitamins (B1, B2, B6, etc.)
• Supports energy, metabolism, and nervous system health

Best for:

• Anyone on a vegan or plant-based diet
• Boosting nutritional value in everyday meals

Non-fortified nutritional yeast is in its natural form, with no added vitamins or minerals.

Key benefits:

• Less processed (no synthetic vitamins added)
• Still contains naturally occurring nutrients like protein and fiber
• Preferred by some who want a more “whole food” option

Limitations:

• Does NOT reliably contain vitamin B12
• Not a good source of B12 for vegans

Is there a taste Difference?

Both have that cheesy, nutty, savory umami flavor and while most people won’t notice a difference, some say fortified nutritional yeast has a cheesier flavor profile and a brighter yellow color.

💡 Nutritional yeast—especially fortified versions—contains high amounts of vitamin B2 (riboflavin), which is bright yellow and water-soluble. When your body excretes the excess, it turns your urine that vivid yellow color—totally normal and harmless.

Ingredients

Kale. 1 large bunch of kale. Curly kale works best for texture.

Spray oil. I used avocado oil but you may also use spray olive oil or coconut oil spray.

💡 Spray oil gives you a light, even coating on the kale without oversaturating it, which helps the chips crisp up instead of turning greasy or soggy. It also keeps the recipe lower in calories while still helping the nutritional yeast and salt stick to the leaves.

Nutritional yeast. 2–3 tablespoons nutritional yeast. You can even add more for extra cheesy flavor.

Salt. ½ teaspoon salt, or to taste. I used pink Himalayan salt.

💡Kale chips cook down considerably, so you may want to make a double batch (because they’re so yummy!)

How to Make Kale Chips

1. Preheat the Oven

Set your oven to 275°F. Baking low and slow ensures your kale gets crispy without burning.

2. Prep the Kale

Wash and thoroughly dry your kale. Remove the tough stems and tear the leaves into large pieces.

3. Season the Kale

Spread the kale evenly across a baking sheet in a single layer.

Lightly spray with oil, then sprinkle with nutritional yeast and salt.

Gently toss with your hands to coat evenly.

4. Bake Until Crispy

Bake for 20–25 minutes, tossing halfway through. Keep a close eye during the last few minutes—kale can burn quickly.

5. Let Them Cool

Remove from the oven and let sit for 5 minutes. They will continue to crisp up as they cool.

Storage Tips

Store in an airtight container at room temperature Best enjoyed within 1–2 days for maximum crispiness. If they soften, re-crisp in the oven for a few minutes

Tips for Perfect Crispy Kale Chips

Dry kale completely. Any moisture will cause steaming instead of crisping.

Don’t tear the kale too small. They cook down and shrink in size when cooked, so you want to start with the raw kale pieces a little bit on the larger side.

Use minimal oil. Too much oil leads to soggy chips.

Don’t overcrowd the pan. Give each leaf space for airflow.

Bake at a low temperature. Prevents burning and keeps them light and crisp.

Are Kale Chips Healthy?

Yes! Kale chips are a nutrient-dense snack packed with fiber, antioxidants, vitamins A, C, and K. Not to mention, compared to traditional chips, they’re significantly lower in calories and made with whole food ingredients.

Frequently Asked Questions

Can I use a different type of kale?

Curly kale works best because it holds onto seasoning and crisps nicely, but lacinato (dinosaur kale) can also be used—just note it may be slightly less crispy.

Why are my kale chips not crispy?

This usually happens if the kale wasn’t fully dry after being washed, too much oil was used, or the pan was overcrowded.

Can I make these in an air fryer?

Yes! Air fry at 300°F for 8–10 minutes, shaking halfway through.

If you make these crunchy cheesy kale chips, don’t forget to leave a comment below as well as giving this recipe a five star rating ⭐️⭐️⭐️⭐️⭐️ ! Tag me on Instagram, Facebook, or Pinterest if you make them- I’d love to see yours! 

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