Are leafy greens a struggle for your little one? Kale chips can be a fun way to offer kale to toddlers and kids! These Crispy Kale Chips for Kids are seasoned with nutritional yeast and a little tamari, then sprinkled with hemp hearts before baking. They’re easy to make, lightly crispy, and have a mild, cheesy flavour that many kids enjoy.
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I’m on a mission to make vegetables more fun and flavourful for kids! I hear from so many parents that vegetables can be a struggle, especially when they’re often offered the same way. But when we mix things up, adding seasonings, fats, or pairing with dips can make such a difference. Let’s make veggies fun!
Table of Contents
Why You (and Your Child) Will Love These Crispy Kale Chips
- A fun way to offer leafy greens - Kale can be a tough one for kids, and this is a simple way to offer them in a novel form. The crispy texture crumbles easily in the mouth, making them easier for little ones to manage.
- A different texture to explore - Crisping veggies instead of serving them soft or steamed adds variety and a novel form.
- Uses nutritional yeast and hemp hearts for added flavour and nutrition - Nutritional yeast adds a savoury, umami flavour with a boost of vitamin B12, while hemp hearts provide healthy fats and a source of plant-based protein.
- Great for finger-feeding - These kale chips are easy to pick up and explore, whether that’s tasting, crunching, or just playing with the texture.
- Works as a snack or alongside meals - Serve with a meal or pair with fruit or a dip for an easy snack option.
Looking for other fun ways to offer vegetables? Try out these Parmesan Panko Crusted Carrot Fries and these Colourful Smashed Potatoes!
Ingredients for Crispy Kale Chips for Toddlers and Kids
Here is what you'll need to make these kid-friendly kale chips.
- Kale - a nutrient-dense leafy green that crisps up nicely when baked
- Avocado oil (or olive oil) - helps the kale crisp up in the oven
- Nutritional yeast - adds a savoury, slightly cheesy flavour
- Tamari - adds a mild umami flavour
- Hemp hearts - adds healthy fats and plant-based protein
- Garlic powder - provides a subtle flavour boost
See recipe card for quantities.
How To Make Kid-Friendly Baked Kale Chips
Here is an overview of how to make these kale chips, or you can skip down to the recipe card.
Wash and dry the kale thoroughly. Remove the thick stems and tear the leaves into bite-sized pieces.
In a large bowl, add the kale and avocado oil (or olive oil). Massage the oil into the leaves until they are evenly coated and slightly softened.
In a small bowl, combine the nutritional yeast, tamari, garlic powder, and hemp hearts. Mix well.
Pour the seasoning mixture over the kale and toss gently until the leaves are evenly coated.
Arrange the kale in a single layer on the baking sheet. Avoid overcrowding - use two trays if needed.
Bake for 15-18 minutes, flipping halfway through, until lightly browned and crisp. Let cool for a few minutes before serving!
Hint: Be sure to thoroughly dry the kale before adding the oil, this helps it crisp up in the oven. Don’t skip the massaging step either, as it helps soften the leaves and evenly coat them.
Substitutions
- Avocado oil / olive oil - Either works well here.
- Nutritional yeast - It adds a lovely savoury flavour, but I know not everyone always has this on hand! If you don't have it, you can omit and just know the kale chips won't have the same umami, cheesy flavour (but are still delicious!).
- Tamari - You can swap tamari for soy sauce or coconut aminos. If using soy sauce, opt for a low-sodium option.
- Hemp hearts - These add a bit of texture and healthy fats, but can be omitted if you don’t have them.
- Garlic powder - You can substitute with a small pinch of onion powder or leave it out entirely for a simpler flavour.
Variations
- Lemon Kale Chips - Add a squeeze of fresh lemon juice after baking for a bright, fresh flavour.
- Smoky Kale Chips - Add a small pinch of smoked paprika to the seasoning mix for a subtle smoky taste.
Equipment
- Large bowl
- Baking sheet
Storage
These kale chips are best enjoyed right away, as that’s when they’re crispiest. However, you can store them in an airtight container at room temperature for up to 1-2 days. For best texture, leave the container slightly ajar or store loosely covered to help maintain crispness.
Toddler Tip
Modelling goes a long way! When I start eating these, my daughter often gets interested and wants to grab some from my plate too.
What To Serve Baked Kale Chips With For Kids
These kale chips are great as a snack paired with some fruit or a dip like ranch or tzatziki. They also go well with a family dinner like these Air-Fryer Chicken & Spinach Nuggets or Pasta with Easy Lentil Sauce or Air-Fryer Salmon Bites (recipe found in my 3x5 Meal Prep Method). If you're looking for more dinner ideas, be sure to check out my Easy Dinner Ideas for Toddlers.
Here are the kale chips served alongside some air-fryer chicken & spinach nuggets.
FAQ
Kale chips need to be completely dry before baking, and spread out in a single layer. If there’s too much moisture or the pan is overcrowded, they can turn soft instead of crisp.
Yes! These kale chips are lightly crisp and crumble easily, which makes them more manageable for little ones. As always, supervise your child while eating.
No, but it does add a savoury flavour to the recipe. If you don’t have it, you can leave it out and they will still be delicious.
Yes, kale chips can be made in the air fryer. Cook at 300°F (150°C) for about 5-8 minutes, shaking the basket halfway through. Keep a close eye on them, as they can cook quickly and burn easily. You may need to cook in smaller batches to avoid overcrowding and help them crisp up evenly.
Recipe
Crispy Kale Chips for Kids (Easy Baked Veggie Snack)
Equipment
- 1 Large baking sheet
Ingredients
- 1 bunch kale washed, stems removed, torn into bite-sized pieces
- 3 tablespoon avocado oil or olive oil, split up
- ¼ cup + 1 tbsp nutritional yeast
- 1 tsp tamari
- 2 tablespoon hemp hearts
- ¼ teaspoon garlic powder
Instructions
- Preheat your oven to 300°F (150°C) and line a large baking sheet (possibly 2) with parchment paper.
- Wash and dry the kale thoroughly. Remove the thick stems and tear into bite-sized pieces.
- In a large bowl, add the kale and 2 tbsps of the avocado oil. Massage the oil into the leaves until evenly coated and slightly softened.
- In a small bowl, combine the nutritional yeast, remaining avocado oil, tamari, hemp hearts, and garlic powder. Mix well.
- Pour the seasoning mixture over the kale and toss gently until evenly coated.
- Arrange the kale in a single layer on the baking sheet. Avoid overcrowding — use two trays if needed.
- Bake for 15-18 minutes, flipping halfway through, until lightly browned and crisp.
- Let cool for a few minutes, they will continue to crisp up as they sit. Serve and enjoy!
Notes
Nutrition
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