"Cheesy" Baked Kale Chips Recipe

A healthy outside starts from the inside. I have to admit I am a potato chip junkie. I loved the salt and vinegar kind that are sooo tangy it almost breaks your tongue in two 😋. When I discovered kale chips; I almost immediately changed my habit of Sunday chips for this yummy goodness! 🤍

What’s your favorite snack!??

👩🏼‍🍳 Recipe:
1 large bunch of green kale or 1 head of napa cabbage


  • 1 cup soaked sunflower seeds
  • 1 tablespoon lemon juice
  • ¼ cup nutritional yeast
  • ½ tsp turmeric powder
  • ½ tsp salt
  • ⅛ tsp cayenne powder
  • 1 tsp of mustard +¼ tsp mustard seeds
  • 1/3 cup water (plus more as needed)

Preheat oven to 300F.
In a high-speed blender add all the ingredients for the sauce and set aside. The sauce should be thick enough to coat the kale.
Line a large rimmed baking sheet with parchment paper. Remove leaves from the stems of the kale and roughly tear them up into large pieces. Wash and spin the leaves until thoroughly dry. Add kale leaves into a large bowl. Massage in the sauce & toss to combine. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale. Bake for 10 minutes, rotate the pan, and bake for another 15-20 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. Cool the kale on the sheet for 3 minutes

Enjoy these Kale Chips immediately as they lose their crispness with time

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Nathi Toro has incorporated healthy eating with healthy living.

She has taken her passion for food and entrepreneurial abilities and co-founded several consciously healthy concepts all over the world. In 2011 she turned a new leaf and became plant-based in hopes of transforming her health through food.