Jalapeno Kale Chips

Jalapeno Kale Chips

I recently catered a “tailgate” party on what turned out to be the hottest day in a month (July 2019) that’s now been claimed as the hottest in recorded history. Needless to say, blasting the oven was not an appealing option! A salad of gorgeous greens and heirloom tomatoes topped with grilled salmon took care of the main course, and some no-bake macaroons were a perfect sweet treat. I wanted to provide an extra snack option (healthy, of course!), and these spicy Jalapeno Kale Chips, prepared in a super low-temperature oven, were just right!

These crispy, savory chips are a satisfying option for your next party, or for enjoying while bingeing on your favorite Netflix series.


  • 2 bunches kale, cleaned and center stem removed

  • ! C sunflower seeds

  • 2 jalapeno peppers

  • 1/2 small red bell pepper, roughly chopped

  • 1/4 C lime or lemon juice

  • 3/4 C nutritional yeast

  • 2 cloves garlic

  • 1/4 tsp cayenne pepper

  • 1/4 tsp chipotle pepper

  • 1/4 C Extra Virgin Oil Oil


  1. Preheat oven to 200 degrees F.

  2. Place all ingredients except kale in blender and blend to break down and combine.

  3. Place mixture in large bowl.

  4. Tear kale into pieces and add to bowl. Toss to completely coat with seasoning mixture .

  5. Place kale pieces in a single layer onto two baking sheets lined with parchment paper.

  6. Bake for 30 - 40 minutes, until crispy but not burned. I recommend checking them after about 20 minutes. They can burn quickly, so watch carefully.

  7. Store in an airtight container.