Cheesy Kale Chips


  • Bunch of kale, stems removed
Cheese Dip
  • 1/2 red pepper
  • 1/4 cup water
  • 1 cup raw cashews (soak in pure water overnight, drain)  
  • 1/2 tbsp tahini (optional)  
  • 2 tbsp nutritional yeast  
  • 1 1/2 tsp salt  
  • 2 tsp onion powder
  • 1 clove garlic
  • 2 tbsp lemon juice
  • diced jalapeño, optional


      Put all ingredients for the dip in a food processor or blender and blend/pulse into a fine meal, scraping down sides as needed.
      Massage the dip into the kale for a couple of minutes and dehydrate.
      Place on mesh screen of dehydrator tray and spread out somewhat. One bunch of kale will usually make 3 trays.
      Dehydrate 3 or more hours at 105–110 degrees until crispy like a potato chip.

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