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High Protein Kale Chips {vegan}

High protein kale chips are a fantastic snack, or complement to lunch! Loaded with flavor, the leaves are coated in plant-based protein powder before baking.
coated kale chips on white parchment paper

Healthy Vegan Snacks with Protein

My day here in Texas started much like my other weekdays, with the sound of foghorns (a reminder of home in the SF Bay Area) transmitting from my cellphone alarm at 5:00 a.m. to go teach exercise class. I am, and always have been an early riser, so there’s (relatively) little pain in awaking so early (it largely depends on how late I stayed up reading). I get a little bit of time to collect my thoughts and ideas for the day before heading off to teach, and a chance to glug a cup of tea for a pre-workout perk (I love you, Yorkshire Gold tea…)

Mid-slurp, I made the decision. It’s about snacks. Healthy snacks. High-powered snacks. Protein-packed snacks. Fruity snacks. It’s how I prefer to eat most of the day. So for awhile, I am going to share a lot of my favorite portable snacks here on Power Hungry. You can think of them as mini-meals, portable food, or whatever you like if you don’t like the connotations of “snacks.”

Part of the reason for my focus on portable food is that I am training for Ragnar Chicago!

Do you know about Ragnar? It is a 200-mile running relay race that you complete with a van-load of friends over the course of a day and a half. I am so excited!!! We are running from Madison, Wisconsin (have never been) to Chicago. As I get ready, I’ve been more focused than usual on making ready-to-eat, portable foods to keep my energy high.

Kale Chips with a Protein Twist

These kale chips are a perfect example. I know you’ve seen many a kale chip recipe, but these have a protein twist. The kale chips made with a spritz of oil and sprinkle of salt are irresistible, but they need to be eaten immediately. Moreover, they are delicate. By contrast, these chips are sturdy, crunchy, cheese-y, and will keep in an airtight container for several days. Moreover, they pack a protein punch thanks to the addition of pea protein powder.

Happy munching–and look for many more powered-up snacks in the days and weeks to come!

Related Posts:

  1. Mushroom Kale Quinoa Muffins {vegan, oil-free, GF}
  2. Kale Potato & White Bean Soup {Vegan, High-Protein}
  3. Sweet Potato Kale Chickpea Flour Frittata {vegan, soy-free}
  4. Vegan Millet Kale Quiches {GF, high protein}
  5. Baked Crispy Cabbage Chips {vegan, keto, GF}
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overhed shot of kale chips on white parchment paper

High Protein Kale Chips {vegan}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 6 servings 1x
  • Diet: Vegan


High protein kale chips are a fantastic snack, or complement to lunch! Loaded with flavor, the leaves are coated in plant-based protein powder before baking.


  • 1 pound curly kale, rinsed and thoroughly dried
  • 1/2 cup unflavored plant-based protein powder (I used pea protein)
  • 1/2 cup marinara sauce
  • 1/4 cup nutritional yeast
  • 2 tablespoons olive oil
  • 1 teaspoon vinegar (I used red wine vinegar; any variety will do)
  • 1/2 teaspoon fine sea salt


  1. Preheat the oven to 325°F. Line 2 large rimmed baking sheets with parchment paper.
  2. Remove the tough stems and center ribs from the kale; tear the leaves into approximately 3-inch pieces.
  3. In a large bow, whisk the protein powder, marinara sauce, Parmesan cheese, olive oil, vinegar and salt until blended and smooth
  4. Add the kale leaves to the bowl, dredging the leaves in the paste so that it adheres–really get your hands in there! Mush the leaves around so they are well-coated.
  5. Arrange the leaves in a single layer on the prepared baking sheets.
  6. Bake for 30 to 35 minutes (they should look fairly dry and will seem squashed/flat–that’s normal!); turn the chips over.
  7. Bake for 20 to 30 minutes longer (check periodically), until they are completely dry and stiff and the coating is golden brown. Cool completely in pans.


Storage: Store the kale chips in an airtight container at room temperature for up to 2 days.

  • Category: Snack
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 156
  • Sugar: 2.8 g
  • Sodium: 285 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 6.7 g
  • Fiber: 2.9 g
  • Protein: 11.3 g
  • Cholesterol: 0 mg

Keywords: kale chips, high protein, vegan protein, plant based protein, high protein vegan snack, high protein vegan chips


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