These spicy baked Nacho Kale Chips will satisfy your craving for a crunchy snack. They keep for a week.
I can't get enough kale chips lately. I have been on a roll trying out new flavors.
They satisfy my craving for a crunchy snack, while getting more greens into my diet. These Nacho Kale Chips have all the flavors of nachos in a healthy package.
It's easy to eat a large bunch of kale when they are baked into kale chips! If these are too spicy for you, try my Kale Chips with Nutritional Yeast.
Another way to use the nacho seasoning is Crispy Nacho Chickpeas.
Another fun snack is my Pizza Flavored Popcorn.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Kale leaves: I prefer the curly varieties. You could use whatever variety you want.
- Nutritional yeast: Adds a cheesy flavor.
- Spices: I used a combination of chili powder, cumin, paprika, cayenne pepper, onion powder, and garlic powder. You could adjust the seasoning mix to your liking.
- Olive oil: Coats the kale and helps distribute the nutritional yeast and spices.
- Salt: Enhances flavors.
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- Wash and dry the kale. Remove the stems and break them into pieces.
- Mix oil, nutritional yeast, chili powder, cumin, paprika, cayenne pepper, onion powder, garlic powder, and salt.
- Toss kale in the mixture and place on a parchment-lined baking sheet.
- Bake until crispy.
Should I Remove The Stems?
Yes, you'll want to remove the stems, including the center rib. They are tough and chewy.
How to Remove The Stems
Using a knife, cut right next to the stem on both sides. You can also hold the leaf in your hand and strip the leaves off away from you.
What Type of Kale Should I use?
You can use any variety of kale you want. I prefer any of the curly varieties.
These will last for about a week in an airtight container in the pantry.
Why Are They Not Crispy?
If your kale chips aren't crispy, you need to bake them longer.
How Do You Keep Them Crispy?
If you store kale chips in an airtight container they'll stay crispy. Do NOT put them in the fridge.
Replace chips with baked kale chips. You'll be happy you did.
*Don't forget to come back and leave your feedback and star rating.
Nacho Kale Chips
- Preheat oven to 300°F.
- Mix the olive oil, nutritional yeast, chili powder, cumin, paprika, cayenne pepper, onion powder, garlic powder, and salt.
- Wash and dry the kale. Remove stems and break the leaves into pieces.
- Toss the kale into the mix covering all the pieces.
- Spread onto a parchment lined baking sheet. Bake for 10 minutes at 300°F, flip, and bake for 10 minutes more, or until crispy.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.