Gluten-Free Kale Chips

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.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 4

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 October 25, 2026. Browse more snacks recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Kale Chips: When preparing this snacks recipe, nutritional yeast, garlic powder and smoked paprika should all be labeled gluten-free, since seasonings can contain fillers. Bake the kale on a baking sheet lined with fresh parchment.

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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for nutritional yeast, garlic powder, smoked paprika. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 bunch kale, stems removed and torn into bite-sized pieces
2 tbsp olive oil
1 tsp nutritional yeast Shop
0.5 tsp salt
0.25 tsp garlic powder Shop
0.125 tsp smoked paprika Shop

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)

250

Calories

Protein

19g

Carbs

Fat

Fiber

175mg

Sodium

Tips & Notes

Dry the kale completely, as step 1 says. Any water left on the leaves keeps them from crisping.
Massage the oil into every leaf, but use only a light coating. Too much oil makes kale chips soggy.
Watch the last few minutes closely, as step 4 says. Kale chips go from crisp to burnt fast.

Common questions

What cross-contamination risk is specific to Gluten-Free Kale Chips?

Check kale, stems removed and torn into bite-sized pieces, olive oil, nutritional yeast before they go into Gluten-Free Kale Chips. Nutritional yeast, garlic powder and smoked paprika should all be labeled gluten-free, since seasonings can contain fillers. Bake the kale on a baking sheet lined with fresh parchment.

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