Seed Butter Covered Kale Chips (Vegan & Nut-Free)

There's nothing as satisfying as a crispy, salty snack, especially when the craving hits you. It can be hard to make healthy choices. Luckily for all of us, this sweet and salty kale chip recipe is as easy as it is satisfying. 

If you've ever made kale chips before, you know that they can be a bit...messy, resulting in kale crumbles all over your face, clothes and floor. The seed butter coating on these chips prevents that epic crumble and creates a heartier bite while helping the flavors really adhere to the kale leaves.

Pumpkin Seed Butter Kale Chips

We tried making this recipe with both Chocolate Seed Butter and Pumpkin Seed Butter to taste test, but our office was totally split on which one was more delicious. In all honesty, we thought they were equally amazing and finished the whole batch in one afternoon. 


1/4 Cup Chocolate Sunflower Seed Butter or Pumpkin Seed Butter
1/2 Tsp Sea Salt
2 Tbsp Warm Water
1 Bunch Green Kale, washed and thick stems removed


Preheat oven to 250 degrees. Arrange oven racks in upper-third and lower-third of oven.

Place Sunflower Seed Butter in a small bowl. Add sea salt and warm water and stir until mixture is smooth. Set aside.

To prepare the kale, wash each leaf thoroughly and tear leaves from thick center stems. Tear each leaf into smaller pieces, approximately 4 inches in size, and put into a large bowl. When all of the kale is torn, pat it dry with a clean towel.

Pour the seed butter mixture on top of the kale. With clean hands, massage the kale, fully coating it with the seed butter mixture. Make sure every piece of kale is well covered with the seed butter mixture, squeezing the leaves between your hands. Be prepared to get your hands messy! Once the leaves are completely covered, divide the kale onto 2 baking trays.

Place the trays into the preheated oven. Toss the kale and switch the positioning of the trays on the racks every 20 minutes, until the kale is crispy, approximately 1 hour and 20 minutes. Once baked, allow the chips to cool on the trays, then remove and store in a sealed container.

Chocolate Seed Butter Kale Chips


• Recipe yields 4 to 6 servings
• Try the recipe with your favorite flavor 88 Acres Seed Butter
• Chips stay crispy in a sealed container for 3 to 4 days, if not eaten sooner!

Jessica Grosman is a Registered Dietitian, recipe developer, and culinary nutrition educator. Her goal is to excite people and get them into the kitchen to cook their own food and find better health through the food they prepare for themselves. She earned both a BS and MS in Nutrition, prior to completing a dietetic internship in 2001. Additionally, she graduated with honors from the Academy of Culinary Nutrition’s Culinary Nutrition Expert (CNE) program. Jessica’s passion is sharing her knowledge and education with others; she is experienced in teaching cooking & nutrition classes to a wide variety of audiences. She currently is working as a recipe developer, cookbook recipe tester, and teaches boutique cooking classes. When not in the kitchen creating deliciously nourishing recipes, Jessica enjoys reading, exercising, and traveling with her family.