Serves 4

Cheesy Crunchy Kale Chips

20 minPrep Time

20 minTotal Time

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  • 1 Large Bunch Kale
  • 2 Cup Raw Cashews
  • 1 Teaspoon Ground Himalayan salt
  • 1 Teaspoon Agave nectar
  • 1/2 Teaspoon Smoked Paprika
  • 1 Tablespoon Bragg's apple cider vinegar or lemon juice
  • 2 Tablespoon Nutritional Yeast
  • 1 Clove Garlic
  • 1/2 Small Red pepper
  • Water


  1. These vegan kale chips are so delicious you will never go back to ingredients
  2. Preheat oven to 175 or dehydrator to 105-110.
  3. Soak the cashews in distilled water for 2 hours.
  4. Drain and add the cashews to a Vitamix blender or food processor, add the rest
  5. of the coating ingredients except the kale
  6. Adjust consistency with a slow stream of water until creamy
  7. Clean and de-stem a large bunch of kale and tear into bite size pieces.
  8. Put in a large bowl and drizzle 1/2 of the cheesy coating. Rub thoroughly into kale, making sure to get to get into the curly ends. Add more sauce as needed.
  9. Dehydratefor 7 hours, until crispy, or line a baking sheet with parchment paper and bake at 175 degrees for 2 hours.