Crunchy and healthy at the same time: kale chips with almonds and tahini

On the vegan scene, kale chips – often called kale chips – have been around for a long time and are probably the ultimate snack. I have to admit that I haven’t dared to try healthy chips for a relatively long time. But that’s probably also because, firstly, I’ve never had a good recipe for it, and secondly, my relationship with any kind of cabbage has only changed significantly in recent years. Because I didn’t like the smell, mouthfeel and taste of cabbage dishes before, but now I love it in all its culinary forms. I think at this point we’ll skip the facts about what exactly is healthy about kale chips: trust us, they’re very healthy!

As a general rule, most kale chip recipes have salty, hot, and savory flavors. But our recipe turns your kale into crunchy chips that are both sweet and salty. It’s also spicy, nutty and slightly bitter. So your whole tongue will be tingling as soon as the kale chips hit the dance floor.

You can decide for yourself whether you want to cook them very crispy or with a slightly softer texture. Luckily, kale chips don’t need to be refrigerated that much either, so you can eat them fairly quickly after cooking them. The almond flour and tahini paste is the perfect accompaniment to the kale chips and completes the whole taste experience.

Looking for lower carb snacks? See here:

White bowl of cabbage chips on white tablecloth.


Crunchy and healthy at the same time: kale chips with almonds and tahini


The perfect snack alternative to potato chips: homemade kale chips.


  1. Preheat the oven to 150 degrees (fan). Wash and dry the cabbage. Cut off the stem and cut the cabbage leaves into equal sized pieces if possible and put them in a bowl.

  2. Mix all the other ingredients well and marinate the cabbage with it. Then spread it on a baking sheet lined with parchment paper and spread evenly.

  3. Bake the cabbage chips for about 10 minutes and then check for the first time and turn on the oven. Nor will it come out of the oven. The time between burnt and perfectly crispy chips is very short. Therefore, ideally check the cabbage chips every minute. Then just take it out of the oven and let it cool down a bit.

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