Recipes
Cheesy Kale Chips
Submitted By: Jodi Laird
A crispy, flaky alternative to nacho chips that kids (and grown-ups) love!
Ingredients
- 2 bunches of whole kale leaves
- 1 ½ cups cashews
- 1 lemon (juiced)
- ½ cup nutritional yeast (Red Star brand)
- 1 tsp unrefined sea salt
- 1 tsp dried herb seasoning (salt-free)
- ¼ tsp black pepper
- dash of cayenne pepper
- distilled water (approx. 1/3 cup)
Directions
- Remove kale stems and cut leaves into palm-size pieces.
- Put all other ingredients in a blender, slowly adding water during blending until mixture is a hummus-like consistency.
- Massage a liberal amount of the mixture onto both sides of each kale piece, ensuring the mix gets into the creases.
- Place coated leaves on teflex sheets and dehydrate for 2 hours.
- Remove teflex sheets, turn leaves over, and dehydrate another 2 hours or until leaves are crispy.
Yields approximately 5 cups of kale chips.
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