5 Ingredient Oven Toasted Cheesy Tahini Kale Chips (Vegan, Paleo, EASY)

Oven Toasted Cheesy Tahini Kale Chips (Vegan, Paleo, EASY)

Whether you're feeding hungry bellies after school, or are looking for healthy snack ideas for yourself as we head into the fullness of fall, look no further than home baked kale chips.

This oven toasted kale chip recipe has only 5 main ingredients (+ salt) and the combination is completely addictive. If you're the type of person who loves their roasted vegetables a little on the "well done" side (ie crispy-good!) you will love this recipe. Note: these kale chips can be easily made in a low temperature food dehydrator as well if you're wanting to keep things raw. We've included instructions for that method as well.

Many kale chip recipes call for a blended sauce of some kind. However, blending up a sauce is just one extra step, and the additional moisture content will also increase the drying time. This recipe is perfect for those of us who are short on time (or patience in the kitchen...no judgement here). They literally take only roughly 25 minutes to make - that's with the drying time included.

These turn out toasty and cheesy with just the right amount of salt and tang. A great way to get an extra dose of greens in your day that will leave you wanting more.


The Recipe

Oven Toasted Cheesy Tahini Kale Chips (Vegan, Paleo, EASY)

5 Ingredient Oven Toasted Cheesy Tahini Kale Chips

Makes roughly 2 baking sheets


5 cups prepped kale (washed, de-stemmed, and torn into pieces)

1 Tbs fresh lemon or lime juice

.5 Tbs cold pressed olive oil

2 Tbs Dastony Stone Ground Sesame Tahini

1/8 tsp Himalayan pink salt

Nutritional yeast to coat


1. Pre-heat your oven to 300 degrees F

2. Prep your kale by thoroughly washing any insects from the leaves (don't panic, it's organic!). You can choose to soak your kale in a solution of water and grapefruit seed extract, or a dilute amount of food grade hydrogen peroxide for a little extra cleansing action. Once clean, de-stem the kale leaves and tear each leaf into your ideal bite sized piece.

3. Place prepped kale into a large mixing bowl. Add lemon juice, olive oil, tahini, and salt. Mixed thoroughly with clean hands so each leaf is coated evenly.

4. Spread kale out evenly on 2 baking sheets. Make sure to not overlap the kale, spread out so each leaf has it's own space for an even, crispy toasting effect.

5. Sprinkle on nutritional yeast to your desired level of cheesiness.

6. Place tray in oven and bake at 300 F for 15-20 minutes (check them at 15...each oven is slightly different) or until crispy all the way through and starting to brown around the edges. For best results give them a little flip about mid-way through.

Alternative Dehydrator Method:

Dehydrate at 135 F for the first several hours, or until the moisture has started to evaporate. Then turn drying temperature down to 115-120 and let dry overnight or until crispy - about 8 -12 hours.

Let cool thoroughly before storing. Store in an airtight bag or container for up to two weeks. Best consumed within a week - they will start to lose their crispiness over time.

Oven Toasted Cheesy Tahini Kale Chips (Vegan, Paleo, EASY)

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