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+ servings

Kale Chips Crack

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 cups
Calories 289kcal


  • 1 large bunch kale
  • 1/4 cup avocado oil or olive oil
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1/2 tsp cayenne pepper
  • 1/4 cup raw pumpkin seeds or sunflower seeds
  • 1 jalapeno, seeded and quartered
  • salt and pepper to taste


  • Preheat oven to 350F
  • Combine all of the ingredients, except the kale, salt and pepper into a blender, magic bullet or food processor. This is a small volume so use the smallest option for a container that you have. 
  • Blend the dressing up with a few pulses, don't over blend. It is ok that the seeds stay a bit under blended. Set aside.
  • Remove the kale from the stems, ripping it into bite size pieces. It will shrink dramatically so err on the larger vs smaller size. Place kale pieces into a large bowl.
  • Pour the dressing over the kale and combine. You want to make sure every piece of kale is covered. I use gloves and get right in there and basically massage the dressing into the kale. This step is important if you don't want burnt pieces. 
  • Lay the kale pieces out on a parchment lined pan. You will likely need 2. The kale can touch, but you do want only a single layer. 
  • Sprinkle lightly with salt and pepper
  • Transfer the kale into the oven and bake for 15 -20 minutes. I do a little shake and toss after 10 minutes. Keep a really close eye in the last couple of minutes, things can go to burnt real quick. Every oven is different so you may need a couple minutes less or a couple minutes more to get them crunchy, but not burnt. 
  • Remove from oven and transfer to paper towel to cool. This also allows any excess oil to come off the chips. 
    TIP: I have been leaving the chips overnight on the paper towel, exposed to air, and the crisp factor goes up big time!
  • Once fully cool, transfer to air tight container for up to 3 days.


Calories: 289kcal | Carbohydrates: 9g | Protein: 6g | Fat: 31g | Monounsaturated Fat: 21g | Fiber: 3g | Sugar: 2g