Crunchy, cheezy, savory and oh so healthy this is the Ultimate Cheezy Kale Chips recipe you will find on the internet.
About 20 years ago I put out a line of vegan protein cookies, sprouted buckwheat granolas, and kale chips. These products were sold at Whole Foods Markets and other large health food chains.
This here is the official cheezy kale chip recipe, let me warn you...it's mind-blowing. So good in fact that they were nicknamed "kale crack". Only this addition is a healthy one. These contain as much protein as an egg but without the cholesterol. Unlike an egg they have fiber and other minerals and micronutrients.
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Cheezy Kale Chip Sauce Ingredients
Other than water, this is all you need to make these delicious kale chips!
- kale
- cashews (or sunflower seeds)
- water
- red bell pepper
- miso paste
- nutritional yeast
- lemon juice
See recipe card for quantities.
Instructions
To watch me make this entire recipe, click here to see my IG reel.
Start by de-stemming the kale and removing the hard "ribs" as they call it. Using your hands or a knife, cut/rip the kale into large pieces. Blend the sauce ingredients in a high speed blender until super creamy (not chunky). If you don't have a high speed Vitamix blender, you will want to soak the cashews first - for at least 30 minutes - before blending.
Massage the kale with the cheeze sauce. Try and coat each leaf thoroughly. Put the kale chips into a dehydrator or an air fryer IF IT HAS A DEHYDRATOR MODE. If not, do NOT try and air fry these. And don't try and bake in the oven.
In about 2-3 hours the soft wilted kale will turn into crunchy, hard, cheesy chips!
Hint: they harden up even more after you take them away from the warm drying air. Give them a few minutes after you take them out. If any of the areas are still wet, just keep them in for another 30 minutes.
Other RAW VEGAN Recipes:
- Flaxseed Crackers
- Kids Date Balls
- Spicy Coconut Jerky
- Pecan Cookie Crumbles
- Carrot Ginger Soup
- Raw Vegan Fettuccini Alfredo
Kale Chip Substitutions & Variations
These kale chips are gluten-free, dairy-free, raw and vegan! But for those of you who are also nut, free, I offer a great alternative. If you want to change up the flavor...check out these options as well:
- Spicy - add red chli flakes to your cheese sauce
- Nut Free - in place of the cashews you can use sunflower seeds
- Onion & Chive - swap the red bell pepper with fresh chives and ⅓ cup choppped onions
EQUIPMENT
You will need a dehydrator for this recipe. Or, you can do what I did, and use your air fryer on "dehydrate mode". Dehydrating is awesome because nothing burns...it just DRIES your food at a low temp.
STORAGE
Once these kale chips are completely dry and crispy, you can keep them in a baggie or air-tight container in the cupboard. They don't need to be refrigerated.
Cheezy Kale Chips
Equipment
- 1 Dehydrator
- 1 blender
Ingredients
- 1 bell pepper chopped
- ½ cup water
- 1 ½ cup raw cashews
- ½ cup nutritional yeast
- 1 tablespoon miso paste
- 2 lemons juiced
- 1 teaspoon sea salt
- 2-3 heads curly kale stem and ribs removed
Instructions
- Blend everything except for the kale in a high-speed blender. Blend until super creamy, no chunks.
- After you remove the stems and ribs of the kale, rip kale leaves into large pieces.
- Coat the leaves in the sauce. Using your hands, massage the sauce into the kale.
- Once fully coated, put the cheezy kale into the dehydrator. Dehydrate at 150 degrees for 2-3 hours. You will want to check them and maybe move them around halfway through so they are evenly dehydrated.
Top tip
I just want to reiterate that this recipe is made for the dehydrator. It is not to be baked in an oven or fried in an air fryer. If you want to test out the air fryer option, feel free, but I am not recommending it.
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