Crispy Camelina Oil Infused Cheesy Kale Chips

Recipe courtesy of Chef Doug McNish.

This recipe is a great snack served as a healthy alternative to potato chips or, they can be lightly crushed and added to top your favourite salad for a rich cheesy crunch . You may double or triple this recipe as necessary as the chips will keep well for up to 2 weeks once dry.

Makes enough sauce for 2 heads of kale.


  • 2 cups chopped red pepper, seeds removed
  • 1 cup sesame seeds
  • 1 cup filtered water
  • 1 cup nutritional yeast
  • 1⁄2 cup camelina oil
  • 1⁄4 cup freshly squeezed lemon juice
  • 1 tbsp fine sea salt
  • 2 heads green curly kale, stems removed and torn into 2-inch pieces


In a high-powered blender, combine red pepper, sesame seeds, water, nutritional yeast, camelina oil, lemon juice and salt and blend until smooth. In a large bowl, toss kale with sauce until coated evenly. Place on a non-stick dehydrator sheet and dehydrate at 105°F for 7 to 8 hours or until dry enough to handle. Transfer to a mesh sheet and dehydrate for 8 hours or until dry and crisp.

Allow to cool and store at room temperature in an airtight container for up to 2 weeks.


  • if you do not have a high-powered blender, first, soak the sesame seeds in warm water for 30 minutes. This will allow a regular blender to make the sauce smooth.
  • if you do not have an electric dehydrator, use an oven on the lowest setting, with the door slightly ajar and, cook the kale chips for 30 to 45 minutes. Keep a watchful eye on the kale to ensure that it does not burn.
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