Print Recipe

Cashew Cheesy Kale Chips

Crunchy, cheesy, dehydrated kale chips. The more cashew cheese the crunchier the kale chip. Once you make the first batch you better plan for the next batch because it'll be gone before you know it!
Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Servings: 8


  • 2 large bunches of curly kale

Nacho Cashew Cheese

  • 2 cups cashews soaked
  • 1 red bell pepper
  • 3/4- 1 cup water
  • 1/2 cup nutritional yeast
  • 1/4 cup onions
  • 2 garlic cloves
  • 1 lemon
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • 1 jalepeño   de-seeded
  • -or- 1 tbsp cayenne -or- both for extra spicy
  • 1 tsp turmeric powder
  • 1 tsp mustard powder


  • Rinse kale thoroughly.
  • De-stem all the kale by ripping the leaves off. or you can cut them off, whichever you prefer.
  • Let them sit out and dry while you make the cashew cheese.
  • Rinse cashews after they have been soaked for at least an hour, blend them by themselves in a blender or food processor. Scrape the blender walls periodically.
  • Add in the bell pepper, jalapeño, garlic, onion and juice of 1 lemon and blend again until well chopped.
  • Scrape the walls down again and add in 3/4 cup of water and the rest of the ingredients. Blend until smooth adding more water if necessary.
  • Add the kale and some cheese to a bowl and start crunchy the kale with your hands to get them evenly coated.
  • Lay them out in 1 layer on a dehydrator sheet without a teflex sheet.
  • Dehydrate at 115 degrees for 8 hours. If possible for the first few hours it's best to dehydrate them on 165 degrees for 2 hours to evaporate excess water right from the beginning to lower the chance of mold.


Depending on your environment it could take more or less than 8 hours to dehydrate, check them starting at 5 hours if you're anxious to try them!