Easy Kale Chips

Kale chips are ALL the rage these days and I am 100% on the kale chip bandwagon!  Here’s the problem, I have yet to find a bag of kale chips for less than $7.  I sort of hate to calculate how much I’ve spent on them over the past couple of years.

Most kale chips that you buy are made in a dehydrator.  I was waiting to try out a recipe until I got my dehydrator, which is on its way (thank you Buytopia!) but then I realized most people will be making them in the oven anyway, so I went ahead and did them in the oven.

Kale chips are such a great snack alternative as they lack all the processed oils and icky ingredients that most mainstream chips have, but TOTALLY satisfy that craving for chips.  I mean, when can you eat a bag of chips and have got more than 100% of your daily Vitamin A and C?

This recipe, adapted from Savory Simple, is great to avoid the 3pm slump as there’s a bit of protein from the tahini and nutritional yeast, and no sugar!  I will warn you, this recipe is SPICY.  If you’re not into the spice, these would probably be just as good without the chili flakes.

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins




  • 1 bunch of kale, cut into 'chip' size with stems removed
  • 2 TBSP tahini
  • 1 TBSP nutritional yeast
  • 1 TBSP olive oil
  • juice of ½ lemon
  • 1 tsp red pepper flakes (less if you want it mild)
  • ¼ tsp salt


  1. Preheat oven to 300F
  2. Place all ingredients, except kale in food processor, or mix together well with whisk
  3. Pour over kale and massage topping into kale (use your hands!)
  4. Line baking sheet with parchment paper
  5. Spread coated kale out on baking sheet (for it to go crispy, you must spread it out well so the kale pieces aren't touching)
  6. Bake at 300F for 13 minutes, then turn the baking sheet around and bake for another 12 minutes. You want to make sure it all cooks evenly.
  7. Let cool fully before you store

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