Crisp coated kale chipsA crisp topping adds a satisfying savouriness to kale chips in this recipe from Kevin Johnson of the public affairs staff.

Baked snack a way to get greens in your diet

You don’t have to be vegan to enjoy a healthy snack of kale chips, says Kevin Johnson.

Editor of DailyNews, he is sharing a recipe sent in by his teenage daughter.

“Nutritional yeast is packed with protein but low in sodium,” says Johnson. “It adds a sort of nutty, umami note to foods.”

Vegan “cheesy” kale chips


  • 2 tablespoons extra virgin olive oil
  • 1 bunch curly kale, washed, dried, and torn into bite-sized pieces
  • ½ cup nutritional yeast
  • ⅓ teaspoon salt


  1. Preheat oven to 200 degrees F.
  2. Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir to coat kale.
  3. Spread kale onto baking sheets.
  4. Bake until kale begins to get slightly crisp. Flip the chips and continue baking until completely crisp, 45 to 60 minutes total. If you notice some chips are ready before others, take them out.

Johnson adds that you should use the curly kale and not swap in a flat variety; the shape helps to hold the coating.

Find more recipes — as well as a place to submit your own — on the Healthy Eating website.