Cheezy Kale Chips

I love kale chips and here’s my recipe with a visual guide below

Pin This Recipe

Pin it

Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free

Save Saved Review Print

No ratings yet

Cheezy Kale Chips

By Averie Sunshine

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 4

Save this recipe to your email

Enter your email and we’ll send it to you!

Please enable JavaScript in your browser to complete this form.

Email *

Send It!

Ingredients  

0.5x2x

• ▢ 1 cup cashews, soaked for a few hours
• ▢ 1 red bell pepper, de-seeded
• ▢ 2 Tbsp Lemon Juice, juice of 1/2 a lemon
• ▢ 3 Tbsp Nutritional Yeast
• ▢ ½ Tsp Salt
• ▢ Dash Black Pepper
• ▢ Optional: 1/2 Tsp of Agave
• ▢ Optional: Splash of water if mixture is too thick to blend
• ▢ 1 bunch kale, washed and trimmed

Cook ModePrevent your screen from going dark

Instructions 

• Blend all ingredients (other than kale) together in your Vita-Mix, blender, or food processor. (I processed my cashews for 30 secs alone, first but not necessary)
• Place kale in a large mixing bowl and pour sauce mixture over kale and massage it into the kale very well using your hands.
• Dehydrate for 4 to 8 hours, or until desired crispness is reached, flipping intermittently.
• Or, bake in a 200F oven (optionally keep with the door ajar) for about 3 hours, or until done and crispy, flipping intermittently.

Nutrition

Serving: 1, Calories: 218kcal, Carbohydrates: 16g, Protein: 6g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 12g, Sodium: 520mg, Fiber: 2g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you've made and loved one of my recipes!

Blend all these ingredients together  in your Vita-Mix, Blendtec, or food processor.  I processed my cashews for 30 secs alone, first.  But not necessary.

After blending

Smooth consistency but not perfectly pureed is how I prefer it

Wash and de-stem one large bunch of kale and tear into pieces and pour the mixture on top

Massage in with your hands & Put on Teflex lined screens to Dehydrate

(last time I made them I didn’t have my Teflex screen liners and let’s just say the chip coating mixture leaked everywhere.  Not so fun.  I was way more prepared today!)

It’s unseasonably hot here today, like 100F.  I don’t need a dehydrator, I could just put my kale chips on my back patio table and roll that way.  Kidding, sort of.

But into the Magic Box they went.

It has been suggested to dehydrate at 105 F for 12 hours.  I have a tendency to dehydrate a little warmer and for less amount of time, but that’s because I am impatient and want to start munchin’ my chips!

….After their time in the Magic Box, I finally got to enjoy!

Thin-n-crispyraw vegan kale chip

Some of them still have a lil of the chunky red pepper action going onbecause the coating mixture was smooth-ish but not totally pureed as I noted

And if they make it a container, you can put all your chippy’s into a reusable container or just devour 2 screens worth at once.  I won’t tell.  Promise.  They are savory, cheesy, crunchy, and I totally wouldn’t blame you!