Behold! The only recipe you’ll ever need for Paleo Kale Chips…and they’re nacho flavored!
Recently, I bought a pretty tasty bag of seasoned kale chips from Whole Paycheck. Whilst I sat munching them down, I thought, “I can make these. Why the heck am I spending $6 for a teeny tiny bag of something I can make myself?!”
Sadly, though, I now cannot eat plain kale chips ever again. This recipe for Baked Nacho Kale Chips has ruined me!
How to Make Kale Chips
To make these kale chips, you’ll create a red pepper-based sauce. Then, you’ll toss the kale in the sauce, spread it on a baking sheet, and gently bake it in the oven. The kale chips will crisp up. Just keep an eye on it because it will burn in the blink of an eye.

Paleo Kale Chips Recipe
Super tasty Paleo Kale Chips recipe is baked, not fried, and paleo-friendly! These gluten-free kale chips taste just like nacho cheese. See how to make them!
Ingredients
- 1 bunch kale get a very large bunch
- 1/4 cup coconut butter or cashew butter
- 1 lemon juice
- 12 oz roasted red peppers jarred
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
Preheat the oven to 300°F. Line two baking sheets with parchment paper (my preference…the kale will not stick).
- Combine the nut butter, lemon juice, roasted red peppers, salt and pepper in a food processor or blender. It will make a paste which should be relatively thick.
- Rinse the kale, and pat it very dry. Remove the leaves from the tough stems.
- Spread half the kale on a baking sheet, and pour the nut butter mixture on top. You’re going to need to use your hands to massage (that sounds a little weird) the nut butter into the leaves. You want them evenly coated. It’s important that the kale be spread in one even layer and doesn’t overlap. Repeat with the other half of the kale.
- Bake for about 25-30 minutes, stirring once or twice. Keep an eye on the chips because they can burn quite quickly. I usually rotate the pans at least once while baking. Alternatively, you can use a food dehydrator.
- Kale chips are best when eaten fresh from the oven but can be stored in an airtight container in the fridge for a day or so before they get too soft.
Recipe Notes
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so excited
Low and slow and they’ll dry out just perfect! 🙂
What are you doing to me, I was fine with my bland kale, now I have to make these.
HAHA! Gotcha, Roy! 🙂
Do you think the recipe would work with almond butter? Can’t wait to make these!
I don’t see why it wouldn’t work! I’ve also used cashew butter before, and it comes out equally as good.
I got addicted to those packaged “cheese” kale chips while i was on vacation, and sadly I do not live near a whole foods. I was so excited to make my own and all went well until I baked them. Maybe my oven was running hot, I don’t know, but they did not dry out before they began to burn. Waste of ingredients!! But I’ll give it another shot because the flavor was amazing, just user error. Boo.
Hi Tiera! You definitely want a low oven…maybe even kick it down to 300. The kale chips will burn so fast if you don’t watch them like a hawk :/ Hope it goes better for you the second time!
Yum! I subbed 1 tsp ground chipotle for the black pepper and added one clove of garlic. I did not have cashew butter but made my own from cashews in food processor first. Also did not have jar of roasted peppers, just tossed in a raw red pepper instead. These were unbelievable!!!
Hi Karyn…I LOVE that you made some subs and made the recipe your own!! Kudos 🙂 I think the chipotle is a brilliant addition!
Just starting Paleo. One week now and I am so happy to find recipes that sound so good! Thank you!
Thanks Judy! I hope you enjoy your journey.
I too love the Whole Paycheck kale chips…the Quite Cheezy ones especially. Any plans to come up with a sub for that one?
http://www.amazon.com/gp/product/B005Q1812W/ref=oh_details_o00_s00_i02?ie=UTF8&psc=1
I will put that on the list!
Thanks!!
You’re welcome!
I love the whole food kale chips but $7….. Excited to try this. If I do the dehydrator how long and what temp?
Ohhhhh…good question Melissa. I’m going to have to poll the FB page for some answers!
Thank you. I looked online but I love this recipe. Super excited I found your site. Can’t wait for athletes recipes.
I’m posting about it on Facebook today so keep an eye on the page there for some suggestions (1 pm PT) 🙂
If going dehydrator route, dehydrate at 115F for approximately 4 hours.
Thank you so much!!
Where has this recipe gone?
Are you have trouble seeing it? I see the recipe listed in the post.
I just made these. I used almond butter and added some nutritional yeast and garlic. They turned out really well! I even tried cooking some in the microwave for about 90 seconds. That works too, but I’m sure lessens the nutritional value. SO MUCH BETTER than any dorito!
er mer gerd! Can you overdose on kale? Made a batch and consumed them off the dehydrator tray as I was supposed to be “storing them in zip loc bags”. Not sure if I’ll ever use my dehydrator for anything but ground meat jerky and these kale chips ever, ever, ever again. Yum.
HAHA! I love this 🙂 Glad you enjoyed!
Old thread but just saw on fb, coconut butter and cashew butter are very different from one another, which would you recommend? I have a feeling they will both give very different flavors to the chips. Thx!
Cashew is creamier and a lot of people don’t like the flavor of coconut so go with what you like best 🙂
Love the recipe, but I’m a little confused. I haven’t made these yet, but I bought the ingredients. The recipe says, “300F” and “150F.” Which is it?
Sorry Kate. That should say 150C. I’ll change it now.
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