Kale Chips plus Veggie Crudités with Hummus (Snack Combo) That Slaps: Crispy, Crunchy, and Totally Addictive

You don’t need a pantry full of powders to eat like a high-performer—you need crunch, color, and a hit of flavor that keeps you out of the chip bag. This Kale Chips plus veggie crudités with hummus combo is the snack that makes “healthy” feel like a treat, not a chore. It’s fast, wildly satisfying, and sneaky-high in protein and fiber.

If your 3 p.m. slump had a sworn enemy, this is it. Ready to upgrade snack time without lighting your schedule on fire? Let’s win the afternoon.

What Makes This Special

This combo doesn’t just taste good—it’s engineered for satiety and speed.

The kale chips deliver that salty, crackly crunch you crave, while the crudités bring chilled snap and freshness. Hummus ties it all together with creamy richness and plant-powered protein.

It’s also wildly flexible. No kale?

Use nori. No carrots? Grab cucumbers.

No hummus? You can hack it in five minutes. And the best part: it looks like you tried, even when you didn’t.

What Goes Into This Recipe – Ingredients

• For the Kale Chips:
  • 1 large bunch curly kale (or lacinato), stems removed, torn into 2–3 inch pieces
  • 1–2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon garlic powder (optional)
  • 1 tablespoon nutritional yeast (optional, for cheesy flavor)
• For the Veggie Crudités:
  • 1 large carrot, peeled and cut into sticks
  • 1 cucumber, cut into rounds or sticks
  • 1 bell pepper, sliced
  • A handful of cherry tomatoes
  • Radishes, halved (optional)
  • Celery sticks (optional)
• For the Hummus (store-bought or quick homemade):
  • 1 can chickpeas, drained and rinsed
  • 2–3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2–4 tablespoons cold water (to thin)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon cumin (optional)
  • 3/4 teaspoon salt, plus more to taste
  • Paprika or sumac for garnish (optional)

How to Make It – Instructions

1. Prep the oven. Preheat to 300°F (150°C).

   Lower temp = crisp kale without bitter burn.

2. Dry the kale like you mean it. Wash, spin, then pat dry. Moisture = soggy chips. No thanks.
3. Season the leaves. Toss kale with olive oil, salt, garlic powder, and nutritional yeast.

   Massage gently so every leaf gets a light coat.

4. Spread and bake. Arrange in a single layer on two baking sheets. Bake 10–15 minutes, rotate trays, then bake another 5–10 minutes until crisp and lightly curled.
5. Cool to finish crisping. Let chips rest on the tray 5 minutes. They firm up as they cool.
6. Make the hummus. In a food processor, blend chickpeas, tahini, lemon, garlic, salt, cumin, and olive oil.

   Stream in cold water until silky. Taste and adjust.

7. Prep the crudités. Slice carrots, cucumbers, peppers, celery, radishes; rinse tomatoes. Keep pieces bite-sized for max dunkability.
8. Plate like a pro. Swirl hummus in a shallow bowl, sprinkle paprika or sumac, add a glug of olive oil.

   Surround with veggies. Serve kale chips on the side to stay crisp.

Preservation Guide

• Kale chips: Cool completely, then store in an airtight container with a paper towel to absorb moisture. They stay crisp 1–2 days.

  If they soften, re-crisp at 250°F (120°C) for 5 minutes.

• Crudités: Store prepped veggies in airtight containers with a damp paper towel. They’ll stay fresh 3–4 days. Keep tomatoes separate to avoid sogginess.
• Hummus: Refrigerate in a sealed container up to 5–6 days.

  For longer storage, freeze in portions for up to 3 months; thaw overnight in the fridge and whisk with a splash of water.

What’s Great About This

• Macro balance without math. Fiber from veggies + protein from hummus + healthy fats = steady energy and fewer “what else is in the pantry?” thoughts.
• Cravings, handled. Kale chips are crunchy, salty, and snacky—without the oil bomb.
• Ridiculously customizable. Swap veggies, spice blends, or even the dip. You’re the boss.
• Meal-prep friendly. Make a big batch of hummus and chop veggies once. Midweek you’ll feel like a genius.
• Budget win. A can of chickpeas and a bundle of kale go far.

  Your wallet can chill.

Avoid These Mistakes

• Overcrowding the pan. If the kale overlaps, it steams. Steamed kale is for soup, not chips.
• Too much oil. A light, even coat crisps; a heavy pour wilts. Think mist, not marinade.
• Skipping the dry step. Wet leaves = soggy chips.

  Take the extra minute to dry them well.

• High heat hurry-up. Blasting at 400°F turns kale bitter fast. Patience pays.
• Under-seasoning hummus. Taste, then adjust lemon, salt, and tahini. Flat hummus is just beige sadness.
• Room-temp storage for hummus. Keep it chilled.

  Food safety isn’t optional, IMO.

Recipe Variations

• Spicy Chili-Lime Kale Chips: Add 1/2 teaspoon chili powder and zest of 1 lime to the oil mixture. Finish with a squeeze of lime.
• Everything-Bagel Kale Chips: Sprinkle 1 tablespoon everything seasoning right before baking. Savory, toasty, addictive.
• Green Goddess Hummus: Blend in a handful of parsley, cilantro, and chives with an extra splash of lemon.
• Smoky Paprika Hummus: Add 1 teaspoon smoked paprika and a pinch of cayenne.
• Crunch Boost Crudités: Add jicama sticks or snap peas.

  More crunch, more fun.

• Protein Punch: Swirl in Greek yogurt (2–3 tablespoons) to the hummus for extra creaminess and protein. FYI, it lightens the tahini flavor a bit.
• Tahini-Free Hummus: Substitute 2 tablespoons olive oil and 1–2 tablespoons plain yogurt or aquafaba for body.

FAQ

Can I make kale chips in an air fryer?

Yes. Air fry at 300°F (150°C) for 6–10 minutes, shaking halfway.

Work in small batches and watch closely—air fryers can scorch delicate leaves fast.

What if I don’t have tahini for the hummus?

Use 1–2 tablespoons olive oil plus 1–2 tablespoons Greek yogurt or aquafaba. The texture stays creamy, and the flavor is still great.

How do I keep kale chips from getting soggy?

Cool completely before storing, use a paper towel in the container, and avoid warm kitchens or steamy counters. If they soften, re-crisp briefly in a low oven.

Which veggies are best for crudités?

Carrots, cucumbers, bell peppers, cherry tomatoes, radishes, celery, snap peas, and broccoli florets.

Stick to firm, fresh produce for that satisfying crunch.

Can I use canned chickpeas straight from the can?

Rinse and drain first. For ultra-smooth hummus, peel the chickpeas (I know, tedious) or heat them in water with a pinch of baking soda, then rinse and blend.

Is this snack good for weight management?

Generally, yes. It’s high in fiber and protein, which supports fullness.

Just watch the oil and portion size of hummus—delicious can become “oops” fast.

What’s a quick seasoning for kale chips if I’m lazy?

Salt, garlic powder, and nutritional yeast. Three ingredients, maximum payoff.

How can I make this kid-friendly?

Cut veggies into fun shapes, keep spices mild, and offer a couple of dips (hummus plus ranch or yogurt dip). Let kids “shake” the kale with seasoning in a bag—instant buy-in.

Wrapping Up

Kale Chips plus veggie crudités with hummus is the snack combo that does it all: crunch, color, and clean energy.

It’s fast to prep, easy to customize, and—unlike most snacks—actually makes you feel better after eating it. Stock your fridge once, and you’ve got days of grab-and-go goodness. Your future self will say thank you.

And probably ask for seconds.