Healthy Snacks: Easy No-Bake Vegan Kale Crisps

April 27, 2015
Ever feel the need to just bite into something? Feel the unrelenting need for something crunchy and satisfying? Well, I have an outstanding alternative to processed, additive- filled snack foods. Crispy Kale- How about giving it a try? It’s a scrumptious, filling, good for you treat. Aside from the taste it’s actually a powerhouse of nutrition too. Kale is high in calcium, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. It’s also full of powerful antioxidants, such as carotenoids and flavonoids, which help protect against various cancers. It’s great for cardiovascular support. Kale is high in Vitamin A, which is great for your vision, your skin as well as helping to prevents cancer. Kale is also high in Vitamin C, this helps boost and maintain a healthy immune system. Garlic, which is a crucial part of this recipe, is just as amazing for your health. Garlic has been shown to lower blood pressure. It has been proven to lower LDL (bad) cholesterol and raise HDL (good) cholesterol. It fights free radicals, and can reduce inflammation and pain in the body, making it beneficial for people living with chronic pain. It will help to keep the cold and flu away. It’s antiviral and antibacterial properties, as well as its vitamin C content, make garlic a powerful tool in avoiding these (and other) illnesses. This is probably the easiest recipe I’ve ever shared. In my opinion, this one proves that a recipe doesn’t have to be complicated or time consuming to be simply amazing. It takes only a few minutes and before you even realize it, you’ll be crunching on some surprisingly scrumptious kale.
Easy No Bake Kale Crisps

Healthy Snacks: Easy No-Bake Vegan Kale Crisps

Recipe Type: Allergen Free Appetizers
utensils YIELDS 6 servings
herb graphic for recipe card
  • 1 bunch kale
  • 1/4 cup Coconut Oil
  • 3 cloves garlic
  • pinch salt
  • to taste pepper
  • 1 bunch Kale
  • 1/4 cup Coconut Oil
  • 3 cloves Garlic
  • pinch Salt
  • to taste Pepper
        graphic for recipe card


1.) Cut the stem off the kale, then break into small palm-sized pieces
2.) Remove skin from the garlic cloves. Smash garlic with a metal spatula to release flavors
3.) Thinly slice the cloves of garlic
4.) Place the oil in a frying pan
5.) Add garlic and sauté about three minutes on a medium heat. You want it to brown not burn. Turn down the heat if you notice it cooking too quickly.
6.) Turn up the heat and add the kale and a pinch of salt
7.) Pan fry no more than two minutes. The kale will turn darker in color. You want it crunchy not soggy. If you cook too long, it will begin to look less crispy and start to wilt. Press down with spatula to ensure that it heats evenly.
Sauté on a high heat making sure you use an oil that can withstand a high cooking temperature. I used coconut, but others would work just as well. I tried this recipe before using avocado oil. It worked really well. It’s simply that I personally, prefer using the coconut oil. I don’t think that the oil itself has any flavor at it. It’s just how it (the coconut oil) brings out the natural flavor of the kale that I really love.
8.) Drain on paper towels and garnish with pepper (to taste). Enjoy warm or cooled. Pack any leftover kale in small bags or reusable plastic containers for future use. I’d say no more the two days, after that it will start getting softer and chewier.

High Smoke Point-
This recipe calls for the kale to be pan fried very quickly on a high heat. It’s important to use an oil that can withstand the heat without burning off. Frying requires an oil temperature of 325- 375F. There are refined and unrefined coconut oils available. Refined coconut oil has a smoke point at about 400F, higher than unrefined coconut oil. For the pan frying needed here, the refined oil works better.
Give crispy kale a try— it just may be love at first crunch. It’s my new favorite snack. One bite and it may be yours too 🙂

Also by Alex: Vegan GF Strawberry Kiwi Fruit Tarts
GF Oregano Garlic Bread
Photo: Alex Kudukis

Alexandra Kudukis is a freelance journalist currently writing for Dirva, Draugas News, and Draugas Newspapers, contributing articles in both English and Lithuanian. She began her informal journalistic training at the tender age of four when she began attending concerts with her mother’s best friend Jane Scott, the premier rock music reporter for the Cleveland Plain Dealer. Everything she knows from the structure of a good article to conducting an engaging interview- including how to be gracious and kind even in the most difficult of situations, she learned from Jane. She has completed her first novel, a dynamic struggle of a woman letting go of childhood dreams while attempting to balance a horric home life and burgeoning career. Alexandra has also just completed her first full-length screenplay chronicling the young adult lives of children from Eastern European families, misfits trying (and failing) to find success as first generation Americans. She has an M.P.A. from Cleveland State University, which has provided her a broad base on which to base her career.Her blog details the trials and triumphs of an aspiring writer. She studied German and Russian as an undergraduate and loves to travel. Alexandra currently resides in Fountain Valley, CA with her animal companions, two cats Isabella and Victoria and Pierre, a rescue pigeon.


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