Kale chips have become a household favourite these days. You don’t have to limit yourself to just kale, pretty much ANYTHING can become a chip, like beets, yams + chard.


  • 1 – 2 heads of green or red kale
  • 1 Tbsp Nutritional Yeast
  • 1 tsp wheat-free, organic tamari
  • cracked black pepper, to taste
  • a sprinkle of Celtic or Himalayan sea salt
  • virgin coconut oil, to grease baking tray

Preparation Method

  1. Set oven to 300C.
  2. Tear kale off the stems into big chunks (saving stems for omelettes or salads)
  3. In a large bowl – with clean hands! –  mix kale leaves, yeast, tamari and seasonings.
  4. Grease baking tray(s) with coconut oil and place kale leaves in neat rows, being sure not to overlap. This helps you get crispy chips.
  5. Bake for 15 minutes or so – until edges get just brown + crispy – flipping over at the half way point.
  6. Remove from oven, let cook and enjoy.


These can be stored in ziplock bags for later. If you can resist eating them all.