Baked Kale Chips

Grass doesn’t always need to taste like grass!

Kale is considered one of the most nutrition-dense foods, it is very high in beta carotene, vitamin K, vitamin C, lutein and calcium.

I’ll be the first to admit that it’s not the taste bud-friendliest member of the cabbage family, but here is how I get my daughter to eat 1 or 2 whole kale bunches at a time, while I also give it a boost of B-vitamins and protein by simply adding nutritional yeast.


1 bunch of kale
1-2 tbsp of olive oil or melted coconut oil
Salt to taste
Nutritional yeast (optional)*
A pinch of cayenne pepper (optional)


  • Preheat over to 380 F
  • Break the kale leaves into small pieces and remove the stems
  • Mix in enough olive oil to lightly coat all leaves, sprinkle a little bit of salt and cayenne pepper.
  •  Set in a cookie sheet on a single layer and bake for 20 minutes or until crispy, removing the chips as they start to get brown .
  • Sprinkle nutritional yeast and enjoy  .

*if you eat dairy, you can substitute nutritional yeast for grated parmesan cheese



4 thoughts on “Baked Kale Chips

  1. I made this easy still full of flavours and crunchiness recipe yesterday and my friends, my 7 months old daughter and I loved it. A great way to include one more serving of green leafy vegetables in our nutritional plan.


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