Olive oil, bold seasoning, and sea salt are all you need to turn fresh kale leaves into delicious good-for-you snacks

By Grokker.com
February 20, 2016

We know the world is obsessed with kale chips, but they really add up at $6 a package. Fortunately for your wallet (and your waistline), you can make these babies at home for a fraction of the cost. Had a scarring experience? It's all in the right recipe. Winging it can leave you with super soggy greens or borderline burnt chips. Blah.

Typically, kale chips are made with a dehydrator. But in this video, Grokker expert Chef Talya Lutzker will show you how to make kale chips using ingredients and tools already in your kitchen. They're so easy, you may never crave a potato chip again. Let's fire up the oven and get cooking. (Check out more healthy chips and dips here.)


Serves: 6


  • 1 bunch Dinosaur kale
  • ½ red bell pepper, seeded and chopped or 1 cup chopped bok choy
  • ¼ cup water
  • 1 cup raw soaked cashews
  • 1 tablespoon raw tahini
  • 2 tablespoons nutritional yeast flakes
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 2 teaspoons onion powder
  • 2 to 4 cloves garlic, minced
  • ¼ cup fresh lemon juice
  • ⅛ teaspoon cayenne and/or ground pepper
  • Add a small amount of olive oil to taste, starting with one tablespoon
  • 2 tablespoons hemp seeds or sesame seeds (optional)


  1. Soak the cashews in two cups water for 15 to 20 minutes. Meanwhile, preheat the oven to 250 degrees and set out two cookie sheets covered in parchment paper.
  2. Cut the kale leaves into big chip size pieces (about 2-inches by 2-inches) and set aside in a large mixing bowl.
  3. Put the remaining ingredients, minus the olive oil and hemp seeds, into a food processor or a blender. Drain the cashews and add them as well.
  4. Process until smooth, stopping occasionally to scrape down the work bowl or blender jar. Add olive oil as needed.
  5. Toss the kale leaves with the sauce so that every piece of kale is thoroughly coated. Stir in the hemp seeds.
  6. Spread the kale leaves in a single layer on the cookie sheets and bake for 30 minutes on the lowest racks in the oven. Rotate the pans and give a
    quick stir.
  7. Bake for another 20 to 30 minutes, or until your chips are pleasantly crisp.
  8. To keep kale chips crisp, you must seal them in an air-tight container. Crispy kale chips will keep for two days at room temperature.

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