Spicy Kale Chips (Low FODMAP, Gluten-Free, Vegan)
Prep time
Cook time
Total time
SIBO diet, SIBO specific diet, Gluten-free, dairy-free, soy-free, egg-free, low FODMAP, SCD, paleo, vegan
Recipe type: Snack
Serves: 2 servings
  • 1 bunch curly kale
  • 1.5 tablespoons olive or avocado oil
  • 1 tablespoon nutritional yeast (optional)
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  1. Preheat oven to 200 degrees Fahrenheit.
  2. Wash kale, pat dry, then remove thick stems.
  3. Roughly chop or tear kale into a little bigger than bite-sized pieces (they will shrink when baked).
  4. Place kale in a single layer onto 2 parchment-lined baking sheets. See photo below.
  5. Drizzle with olive or avocado oil. Use clean hands to gently massage kale to more evenly distribute oil.
  6. In a small bowl, combine nutritional yeast, salt, black pepper, and cayenne pepper.
  7. Evenly sprinkle spice mixture over kale chips (it helps to hold hand at least 6 inches above baking sheet).
  8. Bake for 1 hour. Remove from oven, let cool, then store in an airtight container at room temperature for up to 1 week.
Nutritional yeast has not yet been tested for its FODMAP content. In this recipe, it helps the spices spread more evenly. Omit if concerned about a reaction.
Nutrition Information
Serving size: ½ recipe Calories: 138kCal Fat: 11g Saturated fat: 1g Unsaturated fat: 10g Trans fat: 0g Carbohydrates: 7g Sugar: 0g Sodium: 319mg Fiber: 3g Protein: 5g Cholesterol: 0mg
Recipe by Bridgetown Nutrition at https://bridgetownnutrition.com/spicy-kale-chips/