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Vegan Kale Chips (Oven Baked, Nut Free)

oven baked kale chips

Love kale chips but always found you ended up eating charcoal when you tried to make them?! Not any more guys, this super easy Vegan Kale Chips recipe is full proof.

Why are these Vegan Kale Chips Healthier?

Roasted in the oven, they’re crispy and perfect for healthy snacking or to sprinkle on salads or soups. No need for a dehydrator, these Vegan Kale Chips are oven baked, rather than fried, and so easy to make.

What are the benefits of kale?

Did you know that kale is a really good plant based source of iron. Lots of women suffer with iron deficiency so munching your way through these is a good way to help support your iron levels and they taste pretty darn good too.

I made these baked kale chips with nutritional yeast fortified with vitamin b12 to help fight fatigue, improve mood and sleep…. plus I just love the dairy free, cheesy flavour. I’ve tried a lot of nutritional yeasts and Marigold Engevita is my favourite. Not sponsored, just love! Trust me, some taste like sweaty socks and no-one wants to suck on those right?!

Feel free to customise these Vegan Kale Chips to your own taste. You can experiment with spices or salt and apple cider vinegar is seriously good too.

Enjoy, Jo x

Kale chips, london food photographer
homemade baked kale chips
nut free kale chips
Vegan Kale Chips (Oven Baked + Nut Free)
Overview
Serves:
3 - 4 as a snack or topping
Difficulty: Easy
Overall Cooking: 40 - 50 minutes
Hands On: 5 minutes
INGREDIENTS
  • 220 g kale, chopped ( 1 bag)
  • 2 tbsp extra virgin olive oil, melted coconut oil or avocado oil (I like Coconut Merchant)
  • Good pinch of Pink Himalayan or sea salt
  • 2 - 3 tbsp nutritional yeast (I like Marigold Engevita)
Method
  • Preheat the oven to 230F / 110C / 90C fan.
  • Wash the kale and pat dry with kitchen paper.
  • Line two baking trays with greaseproof paper. Add the kale and toss with your oil of choice, salt and 1 tbsp of nutritional yeast. Massage with fingers to ensure all the kale is coated.
  • Bake in the oven for 35 - 45 minutes until crispy. Give them a stir after 10 and 20 minutes.
  • Remove from the oven and top with the remaining 1 - 2 tbsp of nutritional yeast. Taste and adjust seasoning to your taste. Allow to cool and enjoy. Store in an airtight tupperware for a couple of days though best enjoyed fresh as that's when these Vegan Kale Chips are at their crispiest.
Print Recipe
Overview
Serves:
3 - 4 as a snack or topping
Difficulty: Easy
Overall Cooking: 40 - 50 minutes
Hands On: 5 minutes
INGREDIENTS
  • 220 g kale, chopped ( 1 bag)
  • 2 tbsp extra virgin olive oil, melted coconut oil or avocado oil (I like Coconut Merchant)
  • Good pinch of Pink Himalayan or sea salt
  • 2 - 3 tbsp nutritional yeast (I like Marigold Engevita)
Method
  • Preheat the oven to 230F / 110C / 90C fan.
  • Wash the kale and pat dry with kitchen paper.
  • Line two baking trays with greaseproof paper. Add the kale and toss with your oil of choice, salt and 1 tbsp of nutritional yeast. Massage with fingers to ensure all the kale is coated.
  • Bake in the oven for 35 - 45 minutes until crispy. Give them a stir after 10 and 20 minutes.
  • Remove from the oven and top with the remaining 1 - 2 tbsp of nutritional yeast. Taste and adjust seasoning to your taste. Allow to cool and enjoy. Store in an airtight tupperware for a couple of days though best enjoyed fresh as that's when these Vegan Kale Chips are at their crispiest.
Print Recipe
homemade vegetable crisps
kale recipes

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