Easy “Cheesy” Kale Chips

What You'll Need

  • High speed blender
  • Food Dehydrator or Oven
  • Large mixing bowl
  • 1 bunch kale, destemmed and torn into large pieces
  • 1 cup cashews, soaked in water at least 2 hours or overnight
  • ¼ cup nutritional yeast
  • 1 ½ Tbls Braggs liquid aminos
  • 1 Tbls apple cider vinegar
  • 1 Tbls extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika

This is a great one, that every gardener should know about. It works for all parts of the plant, from the full-grown leaves to the smaller leaves of the plant as it begins to bolt. At a preservation party a few years back, a friend showed up with a huge plastic trash bag full of kale, an entire row of plants that needed to make room for summer veg on his small farm. We made short work of it, using several variations on this recipe, so that everyone went home with bags of dark, crispy, delicious kale snacks.

Dry these in a dehydrator to preserve the most nutrients, or in the oven to speed up the process. Please note that despite the title, there is no actual cheese in these kale chips. They are dairy and grain free!

These kale chips will please anyone looking for a delicious grain free, dairy free, crunchy snack.

1) Prepare your ingredients

Harvest the kale from the garden. Wash any dirt off the leaves and then shake the excess moisture off. Remove the center spine from the kale; I like to fold the leaf in half and cut through the back. Place all other ingredients, into a high speed blender and process on high until super smooth. Add a bit of water if needed to blend easily.

2) Coat the Kale

In a large bowl mix the kale with the blended mixture until leaves are completely coated.

3)Load the Dehydrator or Oven

In the Dehydrator:
Spread dressed kale leaves evenly out onto dehydrator trays, leaving space for air flow between the pieces. Rotate trays and flip chips half way through the drying time to ensure even drying. 

Dry for 8 hours at 105 degrees F.

In the Oven:
Spread dressed kale leaves evenly onto a parchment lined baking sheet. Halfway through baking time rotate baking sheet and flip chips to ensure even drying. Bake at 300 F for 20 minutes or until crisp. 

Store your chips in an airtight container.

Feel free to tinker with this recipe once you are familiar with the process. Miso, soy sause, and tahini are also delicious additions. Some kind of salty flavor is key, whether that comes from Braggs or soy sauce or actual salt. Get creative, you can't go wrong with a kale chip, as long as it is fully dehydrated. Enjoy!

Over to You

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