Red bell pepper stuffed with baked kale chips
Appetizers and Sides

Crunchy, Munchy Greens

This is a crispy, fun way to eat kale. Delicious with sandwiches, kale chips are a great picnic treat that satisfies the crunchy chip gene we all seem to have! These chips are easy to make, easy to cook, easy to store, and excel when it comes to nutrition.

Prep Instructions

  • Yield: 15 (1 cup) servings
  • Prep Time: 20-25 minutes
  • Cook Time: 1 ½ hours
  • Total Time: 2 hours

Recipe Ingredients

  • 1 large head of kale
  • 1/2 cup water
  • 1/2 cup cashews
  • 1 tablespoon hemp seeds (optional)
  • 1/3 cup diced red pepper
  • 2½–3 tablespoons nutritional yeast flakes
  • 1 tablespoon dried onion flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon turmeric
  • 2 tablespoons lemon juice


  1. Preheat oven to 200°F convection. Adjust shelves for 2–3 cookie sheets.
  2. Wash kale, pat dry, and tear into 2- to-3-inch chunks, removing heavy ribs; set aside.
  3. Combine the remaining ingredients in a blender and blend until smooth.
  4. Put dry kale leaves in a large mixing bowl and pour the sauce over the top.
  5. With your hands, spread the sauce evenly over all the pieces of kale, being careful to get it on both sides. Lay pieces out on parchment-lined cookie sheets, with pieces not quite touching each other.
  6. Cook 30 minutes, switch pans, and cook 15–20 minutes more. Turn off the oven and let chips sit inside to continue drying an additional 45–60 minutes.

NOTE: For non-convection baking, bake one sheet at a time or rotate two sheets every 15 minutes. Bake at 250°F until crisp.

Nutritional Data

Calories: 48.46
Fat: 2.53 g
Saturated Fat: 1.96 g
Cholesterol: 0 mg
Sodium: 65.61 mg
Carbohydrates: 5.82 g
Fiber: 1.44 g
Sugars: 0.61 g
Protein: 2.92 g
© AdventHealth