Cheese & Onion Kale Crisps

These little crisps are bursting with nutrients, low in fat and so easy to make!


  • 1 bag of Irish Kale will do 2 oven trays
  • 2 tbsp of red onion pulp (1 small red onion grated)
  • 2 tbsp of olive oil
  • 2 tbsp of nutritional yeast
  • 2 tbsp of whole hemp or flax seeds – these add a lovely crunch!
  • 1/2 – 1 tsp of vegetable boullion – (optional) You could also use some sea salt if you don’t have boullion.


  1. Preheat the oven on it’s lowest temperature 80 °C to dehydrate the crisps.
  2. One bag of Irish Kale will fill 2 traysNutritional Yeast
  3. Tear the kale into bit size pieces removing the tougher stalks.
  4. Wash the leaves and pat dry really well.
  5. Once dried add the leaves, olive oil and red onion pulp and mix well ensuring all leaves are coated.
  6. Sprinkle with nutritional yeast flakes, vegetable boullion, and and mix thoroughly.
  7. Layout the kale pieces on a baking tray in a single layer.
  8. Bake at 80 °C for approximately 15-20 minutes until they are completely dehydrated like a real crisp!  If you’re using 2 trays it will take longer 30-40 minutes but make sure to check them after 20!
  9. Store in an airtight container as they will go stale like real crisps if left out uncovered – usually they are not around that long!!

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