Kale Chips


  • 2 bunches of  kale (about 2 lbs.)
  • 1 cup of sunflower butter
  • 2 Tbsp. lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 scant tsp sea salt
  • ⅓ cup of nutritional yeast


Rinse kale leaves. Shake off any excess water. Strip leaves from the kale stem and tear into bite-size pieces. Place in a large bowl. 

In a small food processor, combine sunflower butter, lemon juice, garlic powder, onion powder, and salt. Pulse until well combined. Add mixture to kale leaves, a few tablespoons at a time, and massage into leaves with your hands. 

Once all the mixture has been added and kale leaves are evenly coated, sprinkle ⅓ cup of nutritional yeast flakes over kale, tossing the pieces as you sprinkle.

Preheat the oven to 150 degrees. Spread kale in a single layer on baking sheets. Dehydrate the leaves for 4-6 hours until crunchy. Alternatively, you may use a dehydrator set to 150 degrees. 

Remove from the kale chips and let cool. Store in an airtight container.

Homemade Kale Chips

No-Bake Cookies


  • ¼ cup almond milk
  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • 2 Tablespoons cocoa powder
  • ¾ cup shredded coconut, unsweetened
  • ½ cup old-fashioned oats
  • ¾ cup peanut butter
  • ½ teaspoon vanilla extract
  • dash of sea salt


In a medium saucepan, combine milk, coconut oil, maple syrup and cocoa powder.

Bring to a boil and simmer for 1-2 minutes.

Remove from heat and add in the shredded coconut, oats, peanut butter, vanilla extract and salt.

Place spoonfuls of mixture on a parchment-lined cookie sheet.

Place in the freezer to set for 30 minutes.

Store in an airtight container and refrigerate.