I had my first bite of kale chips at a farmer’s market and became an instant fan.
They’re crunchy, cheesy, and packed full of nutrition. Ever since that first bite, I’ve bought and tried all kinds of kale chips found at your local grocery store.
Some had good flavor, some didn’t, but they all suffered from two things that drive me bananas; kale chip dust (when your bag of expensive kale chips is nothing but broken pieces and cheese dust) and a high sticker price.
So I did what any vegan on a budget would do; I learned how to make cheesy kale chips at home for a fraction of the price.
More cheesy vegan kale chip options
Before I get to the recipe, I have a few notes for you.
This recipe is for a basic cheesy kale chip, but you can treat this recipe as a base recipe that you can modify to suit your tastebuds.
For me, I add onion powder and garlic (either fresh or powdered) to almost everything I make. But if you don’t care for those spices, feel free to leave them out.
I modified this recipe and turned it into pizza-flavored kale chips and have plans to test out a ranch version, too. Again, play around with the spices to see what flavors you like best.
- 2 bunches of washed kale
- 1 cup raw cashews
- 4 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- Ground pepper to taste
- Soak the cashews for a few hours or overnight.
- Wash the kale and tear it into large pieces, discarding the stem. Dry using a tea towel or salad spinner. Place dried kale pieces into a large bowl and set it aside.
- Drain and rinse the cashews. Add them to a high-speed blender or food processor. Process into a fine powder.
- While the blender or food processor is running, drizzle in small amounts of water until thick and creamy. Don't add too much water or the mixture will be too watery. Add in the spices and process until fully combined.
- Add the cheese mixture to the bowl with the kale and massage each piece until each leaf is heavily coated. Really rub the kale, it can handle it and you want the cheese mixture in all the nooks and crannies of the leaves.
- Place the coated leaves in a single layer on a lined dehydrator tray.
- Dehydrate at 105 until fully crisp, approximately 3-5 hours.
Did you make this recipe?
Kale chips are a go-to snack when I’m looking for something that’s good for me and tastes good too.
Have you made this recipe? Tell me about it in the comments.