Best Raw Vegan Kale Chip Recipe Ever

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Cheesy Kale Chips

Although this easy kale chip recipe has no cheese and is not fried, it will turn Cheetos into a ghetto snack of the past.  This vegan raw recipe for Cheesy Kale Chips has been perfected from countless attempts to create the crunch of the best bagged kale chips at Whole Foods without throwing down $8.99 a bag. Let’s face it cheesy kale chips are addictive enough to get you hooked at that price, but YIKES!- what a pain in the wallet.

So how do you make your own kale chips at home?  Here you go…

RECIPE “CHEESY” KALE CHIPS
Ingredients:
1 large bunch of  kale
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
3-4 tablespoons fresh squeezed lemon juice
1 Tablespoon agave
2 Tablespoons nutritional yeast
1/4 teaspoon onion powder
1/4 tsp turmeric powder
1/2 teaspoon Himalayan sea salt

Preparation:
Rinse the kale and spin dry. Remove the stems and tear into bite size pieces. Let the kale air out as much as possible before coating. Blend the ingredients for the cheesy seasoning in the Vita-Mix until smooth. Transfer kale and seasoning to a large bowl and mix well using your hands to ensure the leaves are well coated. Place the kale on the dehydrator trays, the Excalibur Dehydrator is by far the best on the market).  Dehydrate at 118 degrees overnight or until coating is dry. Slide onto mesh screens and dehydrate until totally crispy. Note that not all nutritional yeast is vegan, so READ the label! Bragg’s is vegan and I love the flavor it offers.

TIP for keeping Kale Chips Crunchy.
Take a small fabric bag, sachets for jewelry or aromatics work well, and fill it with uncooked rice.  Place the it in an airtight glass container with a lid and seal up the kale chips. The rice soaks up any extra moisture in the container, keeping your kale chips crunchy for days!

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  • Kaitlin Bangert

    Was wondering where the ranch recipe can be located? I am super excited to try out my new dehydrator with the cheesy chips!

  • OG S P-k

    Holy Crap! These are THE BEST kale chips I’ve ever had. I modified your recipe a bit to suit my own tastes. I left out the bell peppers, used Coconut Sugar instead of agave and traded lime juice for lemon. I added some shichimi togarashi for spiciness and color instead of turmeric and added a couple of cloves of garlic instead of onion powder.

    I’m not certain what the fuss is about keeping the kale chips since even with all 9 trays of my Excalibur dehydrator filled to the margins with kale, they won’t last more than a day or two around this house!

    Thanks for the inspiration!

  • Monique Sevenans

    These are awesome! Thanks for the recipe and the tip about keeping them crispy.. though I’m not sure they will last through the day. :)

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