Fo’ Cheezy 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.
Servings Prep Time
2servings 20minutes
Cook Time
Servings Prep Time
2servings 20minutes
Cook Time
  • 1cup raw cashews250 ml
  • 1/4cup chopped oil-packed sun-dried tomatoes60 ml
  • 2cloves garlic
  • 3/4cup Water175 ml
  • 2tsp dried basil10 ml
  • 2tbsp lemon juice30 ml
  • 2tbsp nutritional yeast30 ml
  • 1/2tsp saltor to taste, 2 ml
  • 1 bunch curly kalewashed and dried
  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.