I’ve seen Kale Chips around on the food blog world for a while now.  Then a few weeks ago, when I ran into Shop-Rite for a quick pick up, they were sampling Kale Chips out to the customers.  Of course, I accepted.  I hadn’t had them yet and was curious about what it was like.  They had a couple of flavors and one was a Nacho Cheese flavor.  It was delicious, however, I wasn’t about to spend $7 on a small container of chips!

I left the store, with only what I went in there for, but I didn’t forget the Kale Chips.  I decided that I had to finally try making them on my own, but I had to make them taste as yummy as the Nacho Cheese ones I had sampled in the grocery store!

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I then remembered the Kernel Seasons Nacho Cheddar Popcorn Seasoning I have had before.  Bingo!  I could make these fat free chips and season them and still keep them totally guilt-free!  Oh, these were yummy.  Now I want to make even more flavored Kale Chips!

There is Jalapeno Cheese, Sour Cream & Onion, Chili Lime, and Salt & Vinegar…just to name a few!  If you haven’t tried to make your own Kale Chips yet, I highly recommend you do.  Your getting a healthy punch with this treat and  you feel like your eating something you shouldn’t be! 🙂


There are several recipes for Kale Chips on allrecipes.com.  I basically read the recipe for Baked Kale Chips and realized you can really do this anyway you want….just as long as your not adding moisture to you Kale.

Kale Chips
Yield: 4 cups

Kale Chips

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A delicious low carb snack with Nacho Cheese flavor.



  1. Rinse and pat dry kale.  Making sure you get as much water removed from the leaves as possible.  This will make the crisping of the kale much easier.  
  2. Spray kale with cooking spray and lightly coat with seasoning.  Spread out on baking sheet coated with parchment paper (to prevent sticking) and bake at 350 degrees, tossing frequently, until kale is dried and crispy but not burnt, about 10-15 minutes.

Nutrition Information



Serving Size


Amount Per Serving Calories 24Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 612mgCarbohydrates 4gFiber 1gSugar 1gProtein 1g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Parsley Sage December 16, 2012 at 2:59 pm - Reply

    Nice! I fully support nachoey kale 🙂 Looks fabulous

  2. vanillasugarblog December 16, 2012 at 10:22 pm - Reply

    I need to get going on these!
    Have you seen how much they are at whole foods and TJ's?
    Love nacho cheese on my kale. LOL

  3. Kathy Shea Mormino December 22, 2012 at 7:49 pm - Reply

    Hello, new follower here and I’d like to invite you to join me at my weekly
    Clever Chicks Blog Hop:

    I hope you can make it!
    Kathy Shea Mormino
    The Chicken Chick

  4. Anonymous January 22, 2013 at 2:32 am - Reply

    Try massaging the kale with olive oil, salt, cayenne and a small spoon of agave, even though I just found out Agave has more sugar than high fructose corn syrup so somehting else to cut the salt could be good…. then bake.

  5. honeyb July 23, 2013 at 5:37 pm - Reply

    What temperature did you have the oven? The ones I just posted are a new way that I love. Preheated oven to 425. Then turn it off when kale goes in. Bake for 12-15 minutes. They were perfect. I've done it at 350 before for 12-15 minutes and there are always some burned ones.
    Love the idea of nacho cheese flavor!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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