Kale Chips

by Caryn Lawrence
Kale Chips

Kale chips are a crispy, super yummy snack and in my opinion a healthier alternative to traditional crisps. When I travelled to Redding in the USA last year, the Airbnb family I stayed with, introduced me to kale chips and it was tasty and delicious and not at all bland as I expected. I must say that I enjoyed it so much that I thought I must give it a try and… THEY TASTED AMAZING!!!

This recipe was birthed out of that awesome taste experience!

Kale Chips
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5 from 3 votes

Kale Chips

Kale chips are a crispy, super yummy snack and in my opinion a healthier alternative to traditional crisps.
Prep Time20 minutes
Cook Time12 hours
Total Time17 hours 20 minutes
Course: Snack
Keyword: Kale Chips, Red Pepper
Servings: 4 Servings


  • 1 Cup Sunflower Seeds
  • 1 Large Roasted Red Pepper (Seeded & Halved)
  • 3 Tablespoons Nutritional Yeast
  • 1.5 Teaspoons Salt
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Tablespoon Brown Sugar
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Water
  • 2 Tablespoons Lemon Juice (Freshly squeezed)
  • 200-220 Grams Kale (Washed & Stems Removed)


  • Soaking the sunflower seeds: Place the sunflower seeds in a bowl and cover with cold water. Allow to soak for a least 5 hours or overnight. After the seeds are done soaking, rinse them in a colander and drain well.
  • Roasting the Red Pepper: Preheat oven to 220 degrees celsius. Roast the red pepper by placing it cut side down on a baking sheet lined with baking paper. Bake for 25 - 30 min or until the peppers skins are charred. Remove from the oven and once cooled, peel the peppers and discard the skins.
  • Add the sunflower seeds, roasted red pepper, nutritional yeast, salt, garlic powder, cayenne pepper, brown sugar, olive oil, water and lemon juice into a blender or food processor and blend until a smooth thick consistency.
  • Place the kale in a large bowl and pour the blended spice mixture over. Toss the kale with the spice mixture using your hands to ensure it is evenly distributed and that the kale is well coated.
  • Set the dehydrator to a temperature of 45 - 46 degrees celsius. Spread the kale out in a single layer on the trays of the dehydrator. Do not overload the trays or the chips will not dry properly.
  • Dry for 10 - 12 hour or overnight, until the kale chips are completely dry and crispy. (Drying times will vary depending on the climate, quantity of chips in the dryer and the type of dehydrator that you have.)
  • Once kale chips are completed cooled, place in an airtight container for a few days. (They don't usually last very long in our household 😊.)


* The sunflower seeds can be replaced completely with cashew nuts or a part replacement can be done.


Nutrition Facts
Kale Chips
Amount Per Serving
Calories 321 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g19%
Sodium 1023mg44%
Potassium 597mg17%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 4g4%
Protein 12g24%
Vitamin A 5165IU103%
Vitamin C 67.7mg82%
Calcium 105mg11%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

This website provides approximate nutritional information for convenience and as a courtesy only.

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