Kale Chips


2 bunches kale (any variety will work, curly is fabulous)

¼ cup tablespoons lemon juice

¼ cup oil (my favorite is olive oil)

1 teaspoon salt (or less, to taste)

1/3 cup nutritional yeast flakes

1/3 cup seeds/sprinkles – optional (sesame, hemp seeds, shredded coconut)

spice it up – add a  1/2 – 1 teaspoon of your favorite spices or herbs


– Preheat the oven to 225-275 degrees F.

Rinse kale, remove stems, and toss into large bowl.  Kale can be torn into pieces (not too small – they will shrink!).

Combine lemon juice, oil, nutritional yeast, spices/herbs and salt in a jar or bowl.  Stir or shake to combine.

Drizzle dressing over de-stemmed kale in large bowl.

Massage dressing into the kale until the kale is coated.

Spread in a single layer on a cookie sheet and bake until crisp, turning the leaves halfway through, about 20 minutes OR dehydrate in a dehydrator until crispy.


Serve as finger food, top salads, soups, baked potatoes, etc.

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