Gluten-Free Kale Chips
By the Gluten Free Recipes team ·
Crispy, savory, and satisfying, these gluten-free kale chips offer a delightful crunch with a hint of spice. They're the perfect guilt-free snack to satisfy your cravings.
At a glance: This easy snacks recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 6 ingredients — including kale, olive oil, nutritional yeast — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Kale Chips: When preparing this snacks recipe, exercise caution with packaged ingredients like nutritional yeast and spices, as they can be subject to cross-contamination with gluten during manufacturing. Always choose products with a clear gluten-free certification In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Kale Chips: This recipe is naturally gluten-free, relying on whole vegetables and naturally gluten-free seasonings. Always confirm that any packaged spices or nutritional yeast are certified gluten-free.
Ingredients
- 1 bunch kale, stems removed and torn into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp nutritional yeast
- 0.5 tsp salt
- 0.25 tsp garlic powder
- 0.125 tsp smoked paprika
Instructions
- 1
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper. Thoroughly wash and dry the kale leaves, ensuring they are completely dry to achieve maximum crispiness. Tear the kale into roughly 2-inch pieces, discarding the tough stems.
- 2
In a large bowl, drizzle the torn kale with the olive oil. Sprinkle the nutritional yeast, salt, garlic powder, and smoked paprika over the kale. Gently massage the oil and seasonings into the kale leaves with your hands, ensuring each piece is evenly coated. This step should take about 2-3 minutes.
- 3
Arrange the seasoned kale in a single layer on the prepared baking sheet, making sure the pieces are not overlapping. Overcrowding the pan will steam the kale instead of crisping it, so use a second baking sheet if necessary. This ensures even cooking and a perfect crunch.
- 4
Bake for 15-20 minutes, or until the edges of the kale are lightly browned and the leaves are crisp to the touch. Keep a close eye on them during the last few minutes, as they can go from perfectly crisp to burnt very quickly. The aroma will become fragrant as they bake.
- 5
Remove the kale chips from the oven and let them cool on the baking sheet for a few minutes; they will continue to crisp up as they cool. Serve immediately for the best texture, or store in an airtight container at room temperature for up to 3 days.
Nutrition (per serving)
Tips & Notes
- GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Massage raw kale with a little olive oil and salt for 1–2 minutes to soften its texture and reduce bitterness.
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