High Protein Homemade Vegetable Chips

Elevate your snack game with these High Protein Homemade Vegetable Chips, a nutritious and flavor-packed alternative to store-bought options! This recipe combines crispy kale, tender sweet potato slices, and crumbled tofu for a plant-based protein boost, making it perfect for health-conscious snackers. Seasoned with a savory blend of garlic powder, paprika, and nutritional yeast, these chips deliver a delectable crunch with every bite. With just 20 minutes of prep time and a quick bake in the oven, you can enjoy a guilt-free, protein-rich snack that’s ideal for everything from mid-afternoon cravings to game day nibbles. Try this easy, wholesome recipe, and savor the perfect balance of texture, taste, and nutrition!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 bunches kale leaves
• 2 medium sweet potato
• 14 oz extra firm tofu
• 4 tbsp olive oil
• 1 tsp salt
• 0.5 tsp pepper
• 1 tsp garlic powder
• 0.5 tsp paprika
• 3 tbsp nutritional yeast

Directions

Step 1

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2

Wash the kale leaves thoroughly. Remove the stems and tear the leaves into bite-sized pieces.

Step 3

Peel the sweet potatoes and slice them as thinly as possible using a mandoline or sharp knife.

Step 4

Drain the tofu and wrap it in a clean kitchen towel. Press it for 10 minutes to remove excess moisture.

Step 5

Unwrap and crumble the tofu into small pieces, resembling coarse breadcrumbs.

Step 6

In a large bowl, toss the kale leaves with 2 tablespoons of olive oil, half the salt, and the nutritional yeast until well coated. Spread the kale evenly on one of the prepared baking sheets.

Step 7

In another bowl, combine the sweet potato slices with the remaining 2 tablespoons of olive oil, the rest of the salt, pepper, garlic powder, and paprika. Mix until all slices are well coated.

Step 8

Spread the sweet potato slices on the second baking sheet, ensuring they are not overlapping.

Step 9

Divide the crumbled tofu between the two baking sheets, sprinkling it evenly over the kale and sweet potatoes.

Step 10

Place the baking sheets in the oven and bake for 15 minutes.

Step 11

Rotate the trays to ensure even cooking. Bake for an additional 10-15 minutes, or until the kale is crisp and the sweet potato chips are golden and crunchy.

Step 12

Let the vegetable chips cool for a few minutes before serving. They will continue to crisp up slightly as they cool.

Step 13

Serve immediately or store in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1138.5g)

Amount per serving	% Daily Value*
Calories	1632.1

Total Fat 105.4g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 8.7g
Cholesterol 7.8mg	0%
Sodium 3073.8mg	0%
Total Carbohydrate 97.5g	0%
Dietary Fiber 26.8g	0%
Total Sugars 19.7g
Protein 92.7g	0%

Vitamin D 0IU	0%
Calcium 3389.7mg	0%
Iron 23.4mg	0%
Potassium 3827.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 21.7%

Carbs: 22.8%