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Cheesy Kale Chips

Dairy Free Snacks

Whether you use an oven or a dehydrator, these are exceptionally flavorful.


½ tsp Sea Salt
2 Tbsp Navitas Naturals Flax Seed Sprouted Powder
3 Tbsp Coconut Oil
1 large bunch, curly Green Kale
1 tsp fresh Lemon Juice
1 Tbsp Nutritional Yeast
1 Tbsp Tahini
1 tsp Onion Powder


Remove the thick parts of the stem from the kale leaves, and tear the leaves into large pieces into a big bowl.

In a small bowl, mix together the oil, flaxseed powder, lemon juice, nutritional yeast, tahini, onion powder and sea salt. Pour this mixture into the kale bowl.
Using your hands, massage the oil mixture into the kale leaves, squeezing and tossing the vegetables as you go to help soften the leaves. Mix for about 2 minutes until leaves are evenly coated.

Oven Method: Heat the oven to 200 degrees. Spread the kale out as flatly as possibly onto a couple of baking sheets. Bake for 70-90 minutes, or until kale has dried out and is crispy. Keep a close eye on the kale at the end of its cooking process to make sure it does not burn. Serve immediately.

Dehydrator Method (preferred): Warm the dehydrator to 115 degrees. Spread out the kale onto 4 perferated dehydrator sheets, and dehydrate for 10-12 hours, or until crispy (time may vary depending on relative humidity).

Yield: 3-4

Submitted By

Julie Morris