Nacho Kale Chips are a deeply satisfying, nourishing snack that brings out your inner flower child. They’ve got the most delicious crunch and vibrant, tangy flavor.
If making pantry staples ever feels like a chore, try alchemizing it into a ritual. Put on the Everyday Alchemy Spotify playlist, slip into your chicest caftan, and let the Earth Goddess energy flow while you create something delicious and nourishing for your future self.
Feel Good Vibes
Glow Factor
Kale brings a radiant dose of vitamins A & K to keep your skin glowing and your body feeling strong and grounded.
Energy Magic
Nutritional yeast adds a sprinkle of plant-based protein and B vitamins—your secret weapon for steady, goddess-level energy.
Strong Hearts
Tahini or cashew butter delivers creamy, heart-healthy fats that keep you satisfied while you float through your day.
Ingredient Substitutions
- Swap out the tahini for cashew butter with a squeeze of lemon juice for a slightly sweeter variation.
- No nutritional yeast? You could use ½ cup ground sunflower seeds and 2 teaspoons of miso paste. I recommend you go a little heavier on the spices too.
- For a fun twist, sub in za’atar, berbere, or harissa seasoning for the paprika, onion and garlic powder.
Recipe Tips & FAQs
- No dehydrator? Bake your kale chips at 225˚F for 20 to 30 minutes, rotating halfway through.
- Make sure to combine the tahini with the spices and salt before mixing it into the kale, so that the flavor is evenly distributed.
- Try to keep your kale pieces as large as possible, because they will shrink significantly.
- Dehydrated snacks call for extra hydration—keep that water bottle close!
Serving Suggestions
- Dip & Chips: Serve these Kale Chips with my Vidalia Onion Party Dip at your next get-together.
- Alchemize your next Grazing Board with these Kale Chips that bring vibrant color, flavor and texture to the party.
- Travel Snacks: I love taking kale chips with me when I’m traveling so I know no matter what I’ll have something green to eat that day.
Storage and Shelf Life
Refrigerate: Not necessary
Freezer: Not necessary
How to Refresh: If your chips lose their crunchiness or become a little stale, you can always pop them back in the dehydrator for a couple hours until they’re crispy again.
Final Thoughts
Nothing makes me feel more rooted and grounded than a pantry full of nutritious, homemade snacks. It signals to me that even if I’m overwhelmed today, at some point in the recent past, I had time to take care of myself. And then I realize that at some point in the future, I will have time to take care of myself again. Until then, I get to reap the benefits of setting myself up for success.
Nacho Kale Chips = Self Care.
Have you made this recipe? I would love to hear your thoughts, and if they help you feel more supported when you’re snacking on a busy day. Drop a line in the comments and don’t forget to subscribe to the Everyday Alchemy newsletter.
Nacho Kale Chips
Special Equipment
- 1 Dehydrator, preferred see FAQ's for oven baking instructions
Ingredients
- 1 bunch curly kale washed, and stems removed
- ½ cup tahini
- 3/4 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoon Sea salt
- Freshly cracked black pepper
- Fresh filtered water, if needed
Instructions
- Preheat the dehydrator to 125˚F.
- Wash and remove the stems from 1 bunch of curly kale. Don't dry it, you want it wet.
- In a large bowl, combine ½ cup of tahini, 3/4 cup nutritional yeast, 1 teaspoon smoked paprika, 1 teaspoon onion powder, ½ teaspoon garlic powder, 2 teaspoons sea salt and black pepper to taste.
- Add the kale to the bowl and massage until the leaves are coated. Add some fresh filtered water if needed to get the tahini paste to stick to the leaves.
- Divide the kale between several dehydrator sheets in a single layer.
- Leave the kale in the dehydrator at 125˚F for 6 to 8 hours, or overnight. Store at room temperature in an airtight container.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.