The best crunchy kale chips are made from simple nutritious ingredients. You need kale – preferably organic, Foodin Extra Virgin olive oil, Foodin nutritional yeast and sea salt. With these instructions you’ll have the best crunchy kale chips in under 20 minutes! 


A bunch (about 200 g) organic kale 

4 tsp Foodin Extra Virgin olive oil 

about 3 tbsp Foodin nutritional yeast 

about ½ tsp Foodin sea salt 


Preheat the oven to 150 C. 

Rip the kale leaves from the stem and rinse them well in a large bowl or under a sieve. Pat the kale leaves completely dry with a kitchen towel and/or paper towel. Patting them thoroughly dry is the secret to crunchy chips! 

Divide the kale leaves into two baking sheets covered with parchment paper. Rub 2 tsp olive oil per baking sheet as evenly as possible into the leaves. Spread the kale leaves evenly on the parchment so that they barely touch eachother. If the leaves are on top of eachother they will steam rather than get crunchy. 

Sprinkle 1,5 tbsp (or more if you like) nutritional yeast and about ¼ salt per baking sheet. Bake in the oven one baking sheet at a time for 8 minutes. Rotate the baking sheet and bake for another 4 minutes or until the kale leaves are crunchy and some of them slightly browned. Repeat with the other baking sheet. 

Store the kale chips in room temperature on a baking sheet under a parchment paper up until 2-3 days, but they taste best on the day of baking!

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Sea Salt, Fine, 400g


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