Paleo Kale Chips Recipe (Gluten-Free)

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

Course: Snack

Cuisine: Gluten-Free, Paleo, Veggies, Whole30

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 2

Calories: 195 kcal

Author: Steph Gaudreau

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!

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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

1. Preheat the oven to 300°F. Line two baking sheets with parchment paper (my preference…the kale will not stick).

2. 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.
3. Rinse the kale, and pat it very dry. Remove the leaves from the tough stems.
4. 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.
5. 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.
6. 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

My recipes are all in a meal planner. Check it out!

Nutrition Facts

Paleo Kale Chips Recipe

Amount Per Serving

Calories 195 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g15%

Sodium 3523mg147%

Potassium 642mg18%

Carbohydrates 22g7%

Fiber 6g24%

Sugar 2g2%

Protein 6g12%

Vitamin A 7380IU148%

Vitamin C 185.7mg225%

Calcium 188mg19%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.

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