Cheezy Kale Chips - a delicious way to eat more greens! Vegan, gluten free and full of flavour. #vegan #plantbased #dairyfree #healthy #snack #recipe
Cheezykalechips bannertenon

Cheezy Kale Chips

Snacks & Apps

This week I have been prepping for a talk I'm doing on the healing powers of greens. Every time I do this talk, I am reminded of how truly amazing greens are for you and I'm inspired to eat more!

Some great ways to eat greens are smoothies and salads (the usual suspects), but they are also delicious sautéed, used as a wrap or in this case as chips...

I've dressed these ones up a bit and the flavour is amazing! The key ingredients are:

Kale - naturally detoxifying, purifies your lungs and blood, improves liver and kidney function

Nutritional Yeast - high in B vitamins for great energy and also provided plant based protein (Learn more about Nutritional Yeast Here)

Turmeric - reduces inflammation

As you can see - definitely a healthier choice than a traditional potato chip...give them a try, I bet you can't eat just one ;-)



  • 1 large bunch of kale
  • 1 Tbsp olive oil
  • 1 tsp garlic power
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 2 Tbsp nutritional yeast
  • fresh ground sea salt & pepper

Tips & Nutrition

These are best consumed the day you make them. If you do want to store them - put them in an airtight container  for up to 24 hours. 

You can keep the kale stems and freeze them for soups or smoothies. 


Preheat oven to 300 and line two large rimmed baking sheets with parchment paper.

Remove leaves from the stems of the kale and roughly tear into large pieces. Wash and spin the leaves (or dry them with a paper towel) until almost dry.

In a large bowl, massage the kale leaves with the olive oil until well coated.  Sprinkle on the spices and nutritional yeast and use tongs to toss to combine.

Spread out the kale onto the prepared baking sheets into a single layer - be careful not to overcrowd them. 

Bake for 10 minutes with one pan on the middle rack and one on the rack just below it. Switch the pans, and then bake for another 10 minutes until the kale starts to get lightly crispy. 

Cool the kale on the baking sheet for 5 minutes and serve (or eat them all yourself)  promptly. They taste best and are crunchiest when they are freshly made.


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