High Protein Homemade Vegetable Chips
Crunch into guilt-free snacking with these High Protein Homemade Vegetable Chips—a nutritious twist on classic chips that’s packed with flavor and protein! Featuring tender kale leaves, thinly-sliced sweet potatoes, and crumbled extra-firm tofu, this recipe combines vibrant vegetables with a boost of plant-based protein for a satisfying and healthy snack. Coated in olive oil, garlic powder, paprika, and nutritional yeast, these baked chips achieve an irresistible crispiness with bold, savory seasoning. Perfect for meal prep or entertaining, these crunchy chips are ready in under an hour and make a fantastic high-protein, vegan alternative to store-bought snacks. Serve them fresh and flavorful, or save them for up to three days in an airtight container.
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Wash the kale leaves thoroughly. Remove the stems and tear the leaves into bite-sized pieces.
Peel the sweet potatoes and slice them as thinly as possible using a mandoline or sharp knife.
Drain the tofu and wrap it in a clean kitchen towel. Press it for 10 minutes to remove excess moisture.
Unwrap and crumble the tofu into small pieces, resembling coarse breadcrumbs.
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.
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.
Spread the sweet potato slices on the second baking sheet, ensuring they are not overlapping.
Divide the crumbled tofu between the two baking sheets, sprinkling it evenly over the kale and sweet potatoes.
Place the baking sheets in the oven and bake for 15 minutes.
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.
Let the vegetable chips cool for a few minutes before serving. They will continue to crisp up slightly as they cool.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 19.7 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3390 mg | 261% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3827 mg | 81% | |
*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.
