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Spicy Kale Chips

I love kale chips. I am embarrassed to admit how much I will pay for a tiny bag of these things! Why do I do this when they are so easy to make? Excellent question. I like this version because it’s a little spicy and “cheesy” (from the nutritional yeast) but you can make this recipe seasoned just with salt and pepper or any other of your favorite savory seasonings.


1 large bunch of kale, pretty much any kind. I have used curly in the past but chose Lacinato this time because it looked good.
1 tablespoon coconut oil
1 tablespoon coconut aminos
1 tablespoon fresh lemon juice
1 tablespoon nutritional yeast (optional)
1/4 teaspoon cayenne pepper (or more or less to taste, also optional)
Salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. Rinse kale leaves and pat dry with a towel.
  3. Cut out or pull off stems (a handy trick is to start at the base where the stem is thickest, start tearing each side up the stem a little bit, then pull the leaf part away from the stem.) The stems (especially at the base) are too tough to really want to eat.

    Pulling the leaves away from the stem
    Pulling the leaves away from the stem
  4. Chop or tear the leaves into large pieces.
  5. Mix the ingredients together until blended, then pour over kale pieces. Gently massage the oil mixture to evenly coat the leaves.

    Dressing the kale
    Dressing the kale
  6. Spread the coated leaves in a single layer on 2 baking sheets.

    Laying out the chips before baking
    Laying out the chips before baking
  7. Bake 15-20 minutes or until crispy. Check after about 10 minutes and use a spatula or tongs to scrape free any pieces that are sticking to the pans.
  8. Let cool a little and then eat. They will not last long. I’m talking more stuffing them in your face wise more than storage-wise.