If you're looking for a healthy and tasty snack, these crispy kale chips with a creamy raw cashew cheese flavor are the perfect choice. They’re easy to make and packed with nutrients, making them a guilt-free treat anyone will love.
Prep Time29 min
Total Time30 min
Difficulty
Medium
Simple Cooking Tips
Make sure the kale leaves are completely dry before baking to get them extra crispy.
Use a low temperature and bake slowly to avoid burning and keep the chips crunchy.
Pulse the cashews finely for a smooth cheese flavor without large chunks.
Ingredients
0/14
Why You'll Keep Making This
These chips are a healthy and delicious snack that feels indulgent but is good for you. They are crispy, flavorful, and packed with nutrients. Plus, the raw cashew cheese adds a creamy, tangy twist without any dairy.
Step 1
Soak the cashews in a bowl of water for at least an hour, then drain and rinse them well. Toss the cashews into a blender and pulse until they’re finely chopped, stopping to scrape down the sides as needed. Add the red bell pepper, onion, lemon juice, jalapeno, and garlic, and blend again until everything is nicely combined. Next, pour in about 3/4 cup of water along with the nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding a little more water if it’s too thick.
Step 2
In a large bowl, mix the cashew cheese with the kale, using your hands to scrunch and massage the leaves so they’re evenly coated. Spread the kale out in a single layer on your dehydrator tray—no need to line it. Let the kale chips dry at a low temperature, around 105°F (41°C), for about 8 hours or until they’re crispy. Enjoy your homemade kale chips!
231
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Ideas To Try
Enjoy these chips as a snack on their own or serve them alongside fresh veggies or a salad. They also make a great crunchy topping for soups and grain bowls, adding texture and a burst of flavor.
Food Storage Tips
Store the chips in an airtight container at room temperature to maintain their crispiness. Avoid refrigerating, as moisture can make them soggy. Eat within a few days for the best taste and crunch.
Frequently Asked Questions
Can I use roasted cashews instead of raw cashews?
It's best to use raw cashews for a creamy texture and mild flavor. Roasted cashews may alter the taste and consistency.
What can I use if I don’t have a dehydrator?
You can dry the kale chips in a low oven set to around 150°F (65°C), checking frequently to avoid burning.
How long should I soak the cashews?
Soak them for at least 1 hour to soften, which helps achieve a smooth cheese texture.
Can I skip the jalapeno if I don’t like spicy food?
Yes, the jalapeno is optional and can be omitted for a milder flavor.
How do I know when the kale chips are done?
They should be completely dry and crispy to the touch without any soggy spots.
Can I store the kale chips after dehydrating?
Yes, store them in an airtight container at room temperature to keep them crispy for several days.
What can I substitute for nutritional yeast?
You can try using vegan cheese powder or leave it out, but nutritional yeast adds a cheesy flavor.
Is it okay to leave the stems on the kale?
It's best to remove the stems as they can be tough and chewy in the chips.
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