Nacho Kale Chips Recipe



  • 1 bunch kale, trimmed of stems and torn into bite-size pieces
  • 1 cup of raw cashew soaked for a few hours
  • Olive oil
  • 2 Tbsp nutritional yeast
  • 1 tsp onion powder
  • 2 tsp chili powder
  • 3 tbsp of lemon juice freshly squeezed


    1. Wash and spin dry kale to remove any water. Remove the stem and rip into small bite-size pieces.
    2. Blend cashews, nutritional yeast, chili powder, lemon juice, and olive oil to taste in a high speed blender until well mixed.
    3. Pour the kale seasoning over the kale in a large mixing bowl and make sure all the kale gets coated.
    4. Spread onto a tray evenly and for optional suggestion: I sprinkle with extra bits of left over cashews.
    5. Place in dehydrator at 118 degrees for 5 hours or until crispy (RAW) OR put in the oven at 350 degrees for 5 mins.

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