Cheesy garlic kale chips
Kale baked low and slow until it shatters, coated in nutritional yeast and garlic for a cheesy, salty crunch that happens to be vegan.
- 40 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $1.33 a serving
- 120 calories
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 bunch kale, curly
- 2 tbsp nutritional yeast
From your pantry
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp salt
Each serving has about 120 calories, 6 g protein, 7 g carbs and 9 g fat, and costs about $1.33 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No kale? Baby spinach works.
Steps
Tap an underlined word for a quick explanation.
the oven to 300°F and line 2 with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Strip the leaves off the stems, tear them into chip-size pieces, and dry them very well with a clean towel.
Dolly’s tip: Water left on the leaves steams them soft. Dry kale is crisp kale.Rub the oil into the kale with your hands in a big bowl until every piece is shiny.
Sprinkle on the nutritional yeast, garlic powder and salt and to coat.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spread the kale on the pans in one layer, with no pieces overlapping.
20 to 25 minutes, swapping the pans halfway, until the kale is dry and but still green.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 22 min
Dolly’s tip: Brown edges taste bitter, so pull out any pieces that darken early.Let them cool on the pans for 5 minutes, then eat them the same day, or keep them in an airtight container for a day.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
