It is 3pm and those salty snack cravings are hitting hard. You want something crunchy, but you also want to feel good. These Baked Cheddar Kale Chips are the perfect solution for your afternoon slump.
They deliver a satisfying crunch with a savory, cheesy finish. Your whole family will love munching on these green treats. They are simple to make and much better than bag-bought chips.
Why You’ll Love This Recipe
This recipe is a total winner for a healthy reset. It turns a leafy green into a delicious, savory snack. Even picky eaters usually enjoy the crispy texture and melted cheese.
You only need a few basic pantry staples to start. It takes less than 30 minutes from start to finish. It is a budget-friendly way to use up a bunch of kale. Plus, it is naturally low-carb and keto-friendly for your goals.
Simple Method
Making these chips is incredibly easy and very rewarding. The secret is getting the leaves perfectly dry before you begin. You will massage the oil into every little crevice of the kale.
Baking them at a low temperature ensures they get crisp without burning. Adding the cheese at the end keeps it golden and melty. Even if you are a beginner, you can master this snack easily.
Ingredients You’ll Need
These chips use simple ingredients that let the fresh kale shine through beautifully.
- 1 large bunch curly kale (approx. 10 oz), stems removed and torn into 2-inch pieces
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 tablespoons nutritional yeast
- 1/2 cup finely shredded sharp cheddar cheese
Step-by-Step
- Preheat the oven to 300°F (150°C) and line two large baking sheets with parchment paper.
- Wash the kale thoroughly and dry completely using a salad spinner or paper towels.
- Place the kale pieces in a large bowl and drizzle with olive oil.
- Massage the oil into the crevices of the leaves until lightly and evenly coated.
- Sprinkle the garlic powder, sea salt, and nutritional yeast over the kale and toss.
- Arrange the kale in a single layer on the prepared baking sheets without overlapping.
- Bake for 10 minutes, then remove from the oven.
- Evenly sprinkle the shredded cheddar cheese over the kale leaves.
- Return the sheets to the oven and bake for an additional 5 to 7 minutes.
- Let the chips cool on the baking sheet for 3 minutes to fully crisp.
Best Ways to Enjoy It
Serve these chips in a big bowl for family movie night. They are a great alternative to popcorn or potato chips. You can also pack them into small containers for school lunches.
Try pairing them with a light dip like Greek yogurt ranch. They are best enjoyed fresh and warm from the oven. Set them out at your next gathering and watch them disappear fast.
Keep It Fresh
These chips are best eaten the day you make them. If you have leftovers, store them in an airtight container at room temperature. They will stay fresh for about 2 days.
Avoid the fridge as the moisture will make them soggy. If they lose their crunch, pop them back in a warm oven. Heat at 300°F for just 2-3 minutes to crisp them up again.
Tips for Best Results
- Don’t skip the drying step because moisture prevents the leaves from getting crispy.
- Massage the oil thoroughly to ensure every piece is seasoned and crunchy.
- Avoid overlapping the leaves on the pan so they bake evenly instead of steaming.
- Use a salad spinner to get the kale bone-dry in seconds.
- For a healthy reset, use extra nutritional yeast for more savory flavor.
- Watch the oven closely during the last few minutes to prevent burning.
- Switch to parchment paper for the easiest cleanup ever.
Ways to Switch It Up
- Add a pinch of cayenne pepper for a spicy cheddar kick.
- Swap the cheddar for parmesan cheese for a different salty bite.
- In summer, use fresh garden kale for the best flavor possible.
- Use smoked paprika instead of garlic powder for a smoky finish.
- Swap olive oil for avocado oil if you prefer a neutral taste.
Quick Answers
Why are my kale chips soggy?
Usually, this happens if the kale was still wet before baking. Make sure to dry the leaves completely with paper towels or a spinner.
Can I use Lacinato kale?
Yes, you can use dinosaur or Lacinato kale for this recipe. It has a flatter surface and might cook slightly faster, so watch the timer.
Will my kids really eat these?
Most kids love the cheesy flavor and the fun, light crunch. It is a great way to introduce more greens into their diet.
I hope these cheesy chips become a new favorite in your home. They make healthy snacking feel like a real treat for everyone. Happy cooking!
— Lidia
Baked Cheddar Kale Chips
Ingredients
- 1 large bunch curly kale (approx. 10 oz), stems removed and torn into 2-inch pieces
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 tablespoons nutritional yeast
- 1/2 cup finely shredded sharp cheddar cheese
Instructions
- Preheat the oven to 300°F (150°C) and line two large baking sheets with parchment paper.
- Wash the kale thoroughly and dry completely using a salad spinner or paper towels; moisture will prevent the leaves from crisping.
- Place the kale pieces in a large bowl and drizzle with olive oil, massaging the oil into the crevices of the leaves until lightly and evenly coated.
- Sprinkle the garlic powder, sea salt, and nutritional yeast over the kale and toss to distribute seasonings.
- Arrange the kale in a single layer on the prepared baking sheets, ensuring the pieces do not overlap.
- Bake for 10 minutes, then remove from the oven.
- Evenly sprinkle the shredded cheddar cheese over the kale leaves.
- Return the sheets to the oven and bake for an additional 5 to 7 minutes, or until the kale is crisp and the cheese is melted and golden.
- Let the chips cool on the baking sheet for 3 minutes to allow them to fully crisp before serving.
