Cheesy Kale Chips

Can kale be considered addictive?

With this recipe, you’ll see what I mean!


This was actually inspired by a visit to my boyfriend’s parents house. His dad graciously purchased a bag of kale chips from the store, knowing my propensity for all things green. I think they were Rhythm brand? Anyway, they were MUCH tastier than either of us had expected and we promptly finished off the entire bag!

I knew there must be an easy way to recreate crave-able kale chips at home. Here are a few secrets to getting them down.

  1. Cook low and slow. It takes patience, but I’ve found that at least an hour on 220 degrees F is the ticket to firm, but not burnt, chips.
  2. Lacinato kale will yield the stiffest crunch, but feel free to use whatever kind you have on hand.
  3. Make sure the leaves are not touching each other on the sheet. This is tricky, but it really allows for complete crisping.


Is there anything nutritional yeast can’t do? Here it lends the ideal “cheesy” flavor, along with a hefty boost of protein: 9 grams per serving!

After soaking sunflower seeds in hot water for a few minutes you simply need to food process with seasonings for a simple, delicious coating. Waiting for these to bake is the hardest part of the recipe, I promise. This recipe is inspired by Rhythm Kale Chips and Minimalist Baker, amongst other sources.

I hope you enjoy these kale chips! Please tag @garlic_head on Instagram so I can see your lovely creations🌱

Cheesy Kale Chips
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
Rethink kale with these cheesy, crunchy bites! Totally vegan
  • ½ cup sunflower seeds, soaked in hot water for at least 30 minutes and drained
  • 1 TBS lemon juice
  • ⅓ cup nutritional yeast
  • ½ tsp turmeric
  • ½ tsp sea salt
  • Pinch of cayenne pepper
  • ¼ - ½ cup water, to make cohesive
  • 1 large bundle kale, lacinato preferable
  1. Preheat your oven to 220 degrees F and line a baking sheet with a silicone mat.
  2. Combine sunflower seeds, lemon juice, nutritional yeast, turmeric, sea salt,  and cayenne in your food processor and blend. Add water gradually under a pourable (but not too watery) mixture is formed.
  3. Wash kale and tear into chip-sized pieces. Place in a large bowl and cover with sunflower seed sauce. Using your hands, mix sauce around until all leaves are evenly coated.
  4. Spread kale over baking sheet so that as few pieces are touching as possible. Bake for 30 minutes, stir, rotate pan, and bake 30 minutes more. It's always a good idea to check that things aren't cooking too quickly/burning but it's safe to assume these will take a while (depending on the strength of your oven). Test a chip for crisp-ness and remove from oven once desired level is reached. Let cool for a few minutes and enjoy!

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