Print Recipe

Cheesy Kale Chips

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6 servings
Calories: 152kcal


  • 10 oz chopped kale leaves (2 big bunches will be about right) washed and stems removed!, organic preferred
  • 2 tbsp organic olive oil or sub another plant-based oil
  • 1/2 cup raw sunflower seeds unsalted preferred
  • 1/2 cup nutritional yeast
  • 1 lemon juiced
  • 1/4 tsp Himalayan sea salt
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • smoked paprika optional


  • Preheat oven to 300 degrees F
  • Add kale and oil to large mixing bowl and mix until covered
  • Pour sunflower seeds, half of the nutritional yeast, lemon juice, salt, pepper, garlic & smoked paprika (optional) to a blender or food processor
  • Add mixture to kale & hand toss to coat
  • Spread kale over 2 large baking sheets, making sure to have as few overlapping as possible
  • Sprinkle with remaining nutritional yeast
  • Bake for 15 minutes. After 15 minutes, flip/mix kale with a heat-safe spatula and then bake 5-7 minutes more until crispy and golden
  • Let cool before serving
  • Make sure they are completely cooled before storing. They'll keep for 2-3 days but the crispness starts fading after a loud a day. They're so tasty you may have trouble saving any!
  • Enjoy!!