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    Home ยป Recipes ยป Vegan Snack Recipes

    Cheesy Oil-Free Kale Chips (oven; low temp)

    Updated Mar 28, 2020 by Lori ยท THIS POST CONTAINS AFFILIATE LINKS.

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    Cheesy Oil-Free Kale Chips pin for Pinterest

    Simple, 5-ingredient Cheesy Oil-Free Kale Chips are seasoned with a blend of tahini, lemon, nutritional yeast, and mustard. And they're made in the oven in 20 minutes at low temperature. No dehydrator needed.

    oil-free kale chips stacked on a plate

    Kale chips have been around for years now, but honestly, I don't eat them very often. In stores they're so expensive, and making them at home isn't exactly a quick affair!

    So I wanted to give it another shot to see how much I could simplify the process. And after a little experimentation I'm definitely feeling more inclined to make kale chips on the regular. Hopefully, you'll feel the same way after giving these a try!

    kale chips on a baking sheet ready to be go in the oven

    How to Make Easy Oil-Free Kale Chips in the Oven

    Pretty much the only challenging thing about making kale chips is that there's a bit of labor involved. Cutting or tearing the kale into pieces and then massaging the tasty, cheesy, vegan sauce onto each piece takes a few minutes. But nothing about it is difficult, so that's good!

    However, if you're in the mood for a shortcut, another option is to leave the kale leaves whole (well, not exactly whole; you do still have to remove the stem). See below.... 

    kale leaves on a baking sheet

    Leaving the leaves whole means the kale will need a few more minutes in the oven to get fully dry and crisp. But it still saves time overall.

    Best way to remove kale stems

    My favorite way to remove kale stems is the method of holding the thick end of the stem with your dominant hand while making a sort of tight "okay" symbol with the other hand wrapped around the bottom of the leaf. Then you slide the "okay hand" away from your dominant hand, all the way up the leaf. You're left with the stem in your dominant hand and leaf in the other. It's so quick!

    I didn't take any instructional photos for this, but thankfully Your Produce Guy has created a short video showing you how to do it.

    TIP: I don't even do the "pinch part" that he recommends. I just grab and strip, and the leaves separate every time! Take a look at the video on YouTube ---> Removing Kale Stems In Record Time

    kale chips ready to be baked

    After you wash, dry, and stem the kale, then simply rub-a-dub-dub that yummy vegan cheesy mixture into the leaves. Whether whole or cut into pieces, place the kale in a single layer on the baking sheets, and into the oven they go!  

    Most recipes for oven-dried kale chips call for a higher oven temperature, but I find that 250 degrees Fahrenheit (120 Celsius) allows them to dry more evenly, without the risk of burning. Twenty minutes later you have a healthy, nutrient-packed snack!

    I hope you enjoy these Cheesy Oil-Free Kale Chips. If you try them I would love to hear from you! Comment below and rate the recipe to share your feedback.

    Oh! And P.S.
    About the cost.... lately I've been buying locally grown lacinato kale at Whole Foods for $1.99 (their new regular price), which makes these WAY more affordable than the store-bought versions. ๐Ÿ˜€ Hooray for saving money!

    You might also like: 

    Easy Oil-Free Vegan Queso
    Savory Granola with Rosemary and Kale
    Teriyaki Seitan Jerky
    Homemade Seitan Jerky 2 Ways

    kale chips in a white bowl

    Cheesy Oil-Free Kale Chips (oven; low temp)

    Author: Lori Rasmussen, My Quiet Kitchen
    Deliciously healthy 5-ingredient kale chips made in the oven. Vegan, gluten-free and oil-free.
    Servings: 2 servings
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time: 40 mins
    Cook Time: 20 mins
    Total Time: 1 hr

    Ingredients 

    • 1 bunch lacinato or curly kale
    • 1 ยฝ Tbsp tahini
    • 1 Tbsp stone ground mustard
    • 2 tsp apple cider vinegar
    • 1 Tbsp nutritional yeast
    • pinch of salt
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    Instructions
     

    • Preheat oven to 250 degrees F (120 C), and line two large baking sheets with parchment.
    • In a small bowl combine the 1 ยฝ tablespoons tahini, 1 tablespoon mustard, 2 teaspoons vinegar, 1 tablespoon nutritional yeast, and pinch of salt. Whisk together with a fork. The consistency will be thick and paste-like.
    • Wash and dry the kale. Remove stems and cut into pieces approximately 3 x 3 inches. Irregular shapes are fine, too.
      *Having smaller, similar-sized pieces helps the kale dry more uniformly. But if you are short on time and don't want to cut/tear into pieces, the leaves can be left whole (after stems are removed; see photo). Increase bake time by 5 to 10 minutes.
      kale leaves on a baking sheet
    • Use your hands to massage the cheesy sauce into the kale. A thin coat is best. Place kale on the prepared baking sheets in a single layer. Pieces that are overlapping won't dry.
    • Bake for about 20 minutes or until the kale is dried and crispy. Serve right away, or cool completely before storing.

    Notes

    Store kale chips in a container (with the lid not quite fully closed) for up to 3 days.

    Estimated Nutrition (per serving)

    Calories: 115kcalCarbohydrates: 12gProtein: 7gFat: 6gCholesterol: 0mgSodium: 150mgFiber: 4gSugar: 0gVitamin A: 15250IUVitamin C: 165mgCalcium: 210mgIron: 2.9mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

    Cheesy Oil-Free Kale Chips pin for Pinterest

     

    More Vegan Snacks

    • Vegan Buffalo Cauliflower Dip
    • Bagel Croutons
    • Vegan Breakfast Cookies
    • Healthy Oatmeal Mug Cake
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      Recipe Rating




    1. Lauren

      March 17, 2022 at 6:24 pm

      These are amazing!!! I could even just eat the raw kale with the sauce like a salad it is sooooo tasty!

      Reply
    2. Sherri

      March 07, 2021 at 6:30 pm

      These were awesome. Even my kale hating husband loved them.

      Reply
    3. Lydia Sherrill

      February 04, 2021 at 10:56 pm

      I'd like to make these kale chips to use in your savory granola recipe.
      I have a container of baby kale.
      Approximately how many grams or ounces of kale would you suggest for the kale chips?
      Thanks!
      Lydia

      Reply
      • Lori

        February 05, 2021 at 7:46 am

        Hi Lydia, that's an interesting idea to try baby kale! I've never tried to dry it before, so hopefully that works. Since the leaves are smaller and thinner than regular kale they will dry much more quickly, so I would expect to reduce the time. And keep a close eye on them. For the amount, around 80 to 100 grams of baby kale is my best guess. If you run out of tahini mixture you can always mix up more. Let us know how it goes!

        Reply
    4. Lauren

      June 03, 2019 at 1:09 pm

      Oh yes! Thank you for reminding me how fun these are to make and eat, and they go quickly around here. Great tahini paste for the massage and love the stone ground mustard addition.

      Reply
      • Lori

        June 03, 2019 at 1:46 pm

        Thatโ€™s great! Thanks for the feedback, Lauren. ๐Ÿ™‚

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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