Spicy Cheesy Organic Kale Chips

Kale chips are by far my favorite snack food without guilt.  There’s something about sweet, spicy & smokey that makes me very happy.  I’ve made several kinds of kale chips, from plain with sea salt, Himalayan salt or spicy cayenne pepper and even lemon, soy, liquid aminos.  I remember reading a recipe from someone adding honey or agave, so this is what type of flavorsome recipe I came up with.  This recipe works perfect on hot air popcorn as well!


  • 1 Large Bunch of Organic Kale {washed and patted dry}
  • 1 Tbs. Olive Oil
  • 1 Tbs. Pure Maple Syrup
  • 1/2 Cup Nutritional Yeast
  • 1/4 tsp. Sea Salt
  • 1/2 tsp. Smoked Sweet Paprika

Method to the Madness:

Tear Kale from stems into large bite size pieces and put in large mixing bowl.  I use my wok because the olive oil coats it and it’s size is perfect for mixing.  Drizzle olive oil and maple syrup over kale and mix well.  Mix together nutritional yeast, sea salt and paprika,  sprinkle evenly over kale mixture.  It’s easier if you stir with your hands, make sure you get down to the bottom of the bowl and get the mixture sticking to the kale.

Bake at 220 degrees for about a hour, you can take out crispy ones and leave damp ones to bake {dry} even further. You can use a dehydrator if you choose, 120 degrees from 8-10 hours, I can never wait that long, I end up eating them before they get crunchy! Store in a plastic container on top of paper towel, they won’t last long, usually only two-three sittings of snacking. 😉

Bon Appetit!

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