Crispy Kale Chips

Kale is a food that you can count on for some unsurpassed health benefits, if for no other reason than its exceptional nutrient richness.

Kale is overflowing with calcium, lutein, iron, and vitamins A, C, and K, plus beneficial phytochemicals and antioxidants. Tahini is rich in calcium, protein, vitamin E and the B vitamins, as well as essential fatty acids. And nutritional yeast is like the vegan dream food – it’s high in protein and has B vitamins including B12, as well as folic acid and zinc.

This kale chip recipe is easy to make and is so tasty you’ll want to make a double batch!

2 big bunches of kale
1/2 cup raw tahini
1/4 cup olive oil
1/4 cup wheat free tamari
1/4 cup raw apple cider vinegar
1/4 cup nutritional yeast
2 cloves garlic
1 teaspoon onion powder
1 tpsp maple syrup
optional 1 tsp of chilli flakes

Rinse, de-rib, and rough tear the kale into a giant bowl.
Put all of the other ingredients into a food processor or blender and mix until smooth or use a hand blender
Pour the mixture over the kale, and use your hands to toss it all together. Squish Squish! Get it good and covered.
Spread the kale out evenly on lined or oiled cookie sheets.You want them to be as ‘dehydrated’ as possible, instead of baked.  250º for 4 hours (ish). Every oven is different so you’ll need keep an eye on it and be your own judge. Just remember that too much heat will change the flavour.  Don’t overcook them!
If you are lucky and have a dehydrator you can use that instead of your oven.


  1. Hello!

    I love your kale chip recipe, and have used it as a base since I started making them.

    I wanted to share the tweaks I’ve done to it, in case you wanted to share with others who find the site, or try yourself. 🙂 I get lots of great feedback about it, and this is taken from an e-mail I sent to a colleague who was bugging me for the recipe. 🙂

    Sorry, no exact recipe, but I base it off of this one:

    I use way less oil though, and lately I’ve been using coconut oil instead of olive oil (tastier!)

    I’ve always used less of the nutritional yeast, like only about a teaspoon full, but depending on taste you may want more or less.

    I find that this recipe is good for about 2-3 bunches of curly kale.

    This time I did the following tweaks:

    -Coconut oil, probably about 2 tablespoons or so, no olive oil
    -Used about 1/2 of a small onion instead of onion powder
    -Used 1/4 to 1/2 cup of maple syrup (I get it in bulk from costco. :P)
    -Added a Jalapeno for extra kick, but only about 1/2 the recommended/optional chili flakes

    Other tips:
    -Kale should be crispy yet dry. If you don’t get around to making it right away, and it starts losing it’s fresh crispiness, you can re-hydrate them. Clean a sink real well, fill it with cold water, add a touch of salt, and cut off the bottom of the stem of each piece of kale (like you’d do with flowers) while the stem is under water. With the stems in the water freshly cut, they should all crisp back up in a few hours.

    -I like baking at 250 degrees F, and have found that if you can prop open the door of the oven just slightly (I used a bottle opener at the top), then it lets the moisture escape as it dries out. Leaving the oven closed, it will take hours to dry. Cook for about 45 mins to start, then check every 15 minutes or so.

    -Make sure to not have too much kale per baking sheet – single layer only, and use parchment paper, as it’s easy to get the kale off when it’s done. Don’t bother flipping, it’ll make it lose some of the curly-ness of the kale



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