Easy Kale Chips for the Win

Being new vegans we were acutely aware of the need to get enough vitamin B12. After doing some research we found that one of the best ways to get B12 is through nutritional yeast – a vegan’s best friend! So we found this easy kale chip recipe that includes another opportunity to get some of this vital nutrients. That makes it a winner in our book!

Processed with VSCO with a6 preset


This recipe has been modified from the Plant Powered Families cookbook by Dreena Burton, which we highly recommend!


1 bunch kale
2 teaspoons tahini
2 teaspoons  lemon juice
1 teaspoon soy sauce
1/2 teaspoon pure maple syrup
3 tablespoons nutritional yeast
1 dash of salt

Start by turning your oven on to 150° or the lowest setting possible and prepare two baking sheets with parchment paper.

In a bowl, mix all ingredients except kale leaves and nutritional yeast. Stir until smooth.

Wash your kale and strip the leaves from the stem. Dry the leaves in a spinner and use a paper towel or cloth to get any remaining moisture remaining.

Add the kale leaves to the bowl and massage gently with the sauce. Add the nutritional yeast and continue to massage the leaves until they are fully covered.

Move the kale to the parchment paper and spread out. Add a pinch of salt and place the baking sheets into the oven.

Bake for an hour. Then turn off oven, rotate the trays and let them sit for another 30 minutes. Turn on the oven again to the same setting and bake for another 25 minutes or until the kale is crispy (may be another 30 minutes if the oven is at a lower temperature).

The Pickens






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