Fo’ Cheezy Kale Chips
By :Donna-Marie Pye
Kale Chips
If you are a fan of kale chips, you’ll love these nacho-like crisps! They satisfy every chip craving — cheesy, salty and crispy! You need the slow drying process of the dehydrate function to get them good and crunchy.
Kale Chips
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Course Appetizer, Snack
Cuisine American
Difficulty Easy
Browse Category Snack
Cooking Technique Dehydrate
Main Ingredient Cashews, Kale, Nutritional Yeast
Prep Time 20 minutes
Cook Time 4 hours
Servings
2 servings
Ingredients
  • 1 cup raw cashews 250 ml
  • 1/4 cup chopped oil-packed sun-dried tomatoes 60 ml
  • 2 cloves garlic
  • 3/4 cup Water 175 ml
  • 2 tsp dried basil 10 ml
  • 2 tbsp lemon juice 30 ml
  • 2 tbsp nutritional yeast 30 ml
  • 1/2 tsp salt or to taste, 2 ml
  • 1 bunch curly kale washed and dried
Course Appetizer, Snack
Cuisine American
Difficulty Easy
Browse Category Snack
Cooking Technique Dehydrate
Main Ingredient Cashews, Kale, Nutritional Yeast
Prep Time 20 minutes
Cook Time 4 hours
Servings
2 servings
Ingredients
  • 1 cup raw cashews 250 ml
  • 1/4 cup chopped oil-packed sun-dried tomatoes 60 ml
  • 2 cloves garlic
  • 3/4 cup Water 175 ml
  • 2 tsp dried basil 10 ml
  • 2 tbsp lemon juice 30 ml
  • 2 tbsp nutritional yeast 30 ml
  • 1/2 tsp salt or to taste, 2 ml
  • 1 bunch curly kale washed and dried
Kale Chips
Votes: 0
Rating: 0
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Instructions
  1. Place cashews in a bowl and cover with water. Let stand for at least 1 hour until softened. Drain and place in a food processor.
  2. Add tomatoes, garlic, water, basil, lemon juice, nutritional yeast and salt. Process until smooth. Taste and adjust seasoning.
  3. Remove stems from kale leaves, discarding the stems. Tear leaves into smaller “chip” size pieces. Place in a large bowl. Pour the sauce over the kale leaves, then massage the sauce into the kale using your hands until all the kale is well coated. Lay leaves out onto the drip pan and cooking trays and season with a little more salt. (You will probably need to do this in two batches, so put remaining kale in a sealable container and refrigerate up to 24 hours.)
  4. Slide trays into bottom, middle and top positions. Using the display panel, select Dehydrate, adjust Temperature to 110°F (43°C) and set Time to 4 hours. Press Start. Dehydrate until kale chips dried. Repeat with any remaining kale leaves.
Recipe Notes

Tips: Don’t confuse nutritional yeast with quick-rising or traditional yeast — they are not the same thing. Nutritional yeast is specifically used as a food. The yeast cells are killed during manufacturing and are not alive in the final product. The yeast has a flaky texture and a cheesy, nutty flavor. It is naturally low in sodium and calories as well as fat-, sugar- and gluten-free.