Kale Chips

Crystal Higgins, RD

chip de kale

2 servings

½ recipe = 136 calories, 20g carbs, 5g fat, 9g protein, 0g sugar, 583mg sodium


1 large bunch kale, leaves ripped off the stem

¼-1/3 cup nutritional yeast

2 Tbsp sun-dried tomatoes packed in olive oil

½ tsp black pepper

¼ tsp salt


1.   Pre-heat oven to 425 F.

2.   Line a baking sheet with parchment paper.

3.   Wash, chop and dry kale leaves in a cloth towel.

4.   Massage kale with sun-dried tomatoes/oil and sprinkle with nutritional yeast, salt and pepper à option to add in fresh-squeezed lemon or chili flakes.

5.   Bake for about 10 minutes, or until crispy **watch to ensure they don’t go too brown!



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