Kale Chips 3 Ways

Salt & Vinegar 

Ingredients

• 1 bunch curly kale, washed and completely dried 
• 1 tbsp olive oil (or avocado oil) 
• 1 ½ tsp apple cider vinegar (or malt vinegar for a stronger flavor) 
• ½ tsp sea salt 

Instructions

1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper. 

2. Tear kale leaves into bite-sized pieces, discarding stems. 

3. In a large bowl, whisk together oil and vinegar, then toss kale to coat evenly. 

4. Spread in a single layer and sprinkle with sea salt. 

5. Bake for 20–25 minutes, flipping halfway, until crisp.

Herb & Garlic 

Ingredients

• 1 bunch kale 
• 1 tbsp olive oil 
• ½ tsp garlic powder 
• ½ tsp dried oregano 
• ½ tsp dried basil (or thyme/rosemary) 
• ¼ tsp onion powder 
• Salt and pepper to taste 

Instructions

1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment. 

2. Tear kale into pieces and toss with olive oil until lightly coated. 

3. Add all herbs and seasonings; toss again to distribute evenly. 

4. Spread out in a single layer and bake for 20–25 minutes, flipping halfway, until crisp.

Nacho Cheese 

Ingredients

• 1 bunch kale 
• 1 tbsp olive oil 
• 2 tbsp nutritional yeast 
• 1 tbsp tahini or cashew butter 
• ½ tsp garlic powder 
• ½ tsp onion powder 
• ¼ tsp turmeric (optional, for color) 
• 1–2 tsp lemon juice 
• Salt to taste 

Instructions

1. In a small bowl, whisk together oil, tahini, lemon juice, and spices to form a creamy paste. 

2. Massage mixture into kale leaves until fully coated. 

3. Bake at 275°F (135°C) for 25–30 minutes, flipping halfway, until dry and crisp.

Tips and Tricks

•  Best enjoyed fresh out of the oven but let them cool before storing to keep them crunchy!