Remember those Cheetos commercials where the cheetah turns the dial from “cheesy” to “very cheesy” to “dangerously cheesy”? Well, we’re about to turn that dial all the way up on these vegan kale chips…

Now I know what you’re thinking: “Does the internet really need another Kale chip recipe?!” Why yes, in fact, it does. You see, I’ve been experimenting with my own secret recipe for a while, and it’s so addictive that I had to share it with you. Not only is the sauce dangerously cheesy πŸ™‚ but I also nailed down the right temperatures and baking time to make these crispy snacks easy to prepare with nothing but a baking sheet and an oven (no $700 dehydrator needed).


Makes 4 servings


  • 3 tablespoons tahini
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • water (as needed)
  • 4-6 large kale leaves


Preheat the oven to a low setting of 225ΒΊ F.

Step One

In a small mixing bowl prepare the cheesy sauce. Stir together the tahini, nutritional yeast, salt, and lemon juice. The “nooch” (nutritional yeast) will quickly absorb the liquid and you’ll want to add more water until the sauce has a nice flowing consistency, much like a salad dressing.

Note: if you’re unfamiliar with these ingredients, tahini is sesame seed paste (think peanut butter with sesame seeds instead of peanuts), and nutritional yeast is a deactivated yeast that makes a healthy and nutritious cheese substitute. These days, you can likely find both ingredients at any major supermarket.

Step Two

Prepare the kale. For best results, you’ll want the pieces to be about the size of large potato chips. I like to rinse the kale thoroughly then give it a spin in my salad spinner to remove all the moisture (paper towels will work, but not quite as well). Then, tear the leaves off of the stalk into pieces about 3 inches wide. You do not want to include the center stalk of the kale leaf on your chips, it becomes virtually inedible when baked.

Step Three

When you have enough kale pieces (about 25-30), add them to a bowl and pour the sauce over top. Use clean hands to toss until the leaves are evenly coated with the sauce. Then, transfer them to a baking sheet that is either 1) covered with parchment paper, or 2) lightly spread with vegetable oil.

Step Four

Bake at a very low temperature of 225ΒΊ F for 25-35 minutes. The chips are done when completely dried out and crispy, but before they start to brown around the edges. I like to check on them after 20 minutes, rotate the baking sheets, and possibly remove some of the chips towards the edges which cook faster. When done, store in a zip-top bag for several days (they won’t last that long). πŸ™‚