Crunchy Sunflower-Kale Chips

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Massaging kale with sunflower butter before roasting makes a crunchy, savory coating and adds lots of nutrition. We added nutritional yeast for a cheesy flavor. For more spice, sprinkle cayenne pepper or a few shakes of crushed red pepper before roasting. Be sure to spread kale leaves in a single layer so they get extra-crispy; use a third baking sheet and roast in batches, if needed.

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  • 6 - 8Servings


  • 2 large bunches of kale (about 2 lbs.)   

  • 1 cup sunflower butter   

  • 1 Tbs. apple cider vinegar   

  • 4 Tbs. nutritional yeast   

  • 1 tsp. garlic powder   

  • 1/2 tsp. black pepper   

  • 1/2 tsp. sea salt   


  1. Preheat oven to 300°F. Line two large baking sheets with parchment paper. Strip leaves from kale, tear into bite-sized pieces, and set aside.
  2. In large bowl, combine sunflower butter, apple cider vinegar, nutritional yeast, garlic, pepper, and salt. Stir to mix well. Add kale leaves, and massage mixture into leaves with your hands.
  3. Spread kale in single layer on baking sheets. Bake 10 minutes, rotate pans, and bake 10–15 minutes more, until kale is crispy and golden. Remove from oven, let cool, 
  4. and serve.

Nutrition Information

  • Calories: 240
  • Carbohydrate Content: 15 g
  • Fat Content: 18 g
  • Fiber Content: 4 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 280 mg
  • Sugar Content: 3 g
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