Spicy Cheesy Kale Chips

  • Ready in: 2 hours soaking, 30 minutes prep, 6-8 hours dehydration
  • Servings: 6-8
  • Serving Size: 2 cups
  • Recipe by: Lisa Saremi
Spicy Cheesy Kale Chips
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  • 1 bunch of curly kale - remove stems
  • 1 jalapeno
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • ¼ teaspoon pink Himalayan salt
  • ¼ teaspoon turmeric
  • 1 cup Nature's Eats Cashews - soaked for 2 hours
  • ⅓ cup nutritional yeast
  • 2 tablespoons water- as needed

Healthy, ready to eat Spicy Cheesy Kale Chips are extremely tasty and filling with the addition of the cashew cheese.


  1. Destem and tear kale into chip-sized pieces, rinse, and allow leaves to dry.

  2. Place jalapeño, olive oil, garlic cloves, salt, turmeric, Nature's Eats Cashews, nutritional yeast and water (if needed) into a high powered machine like a Vitamix machine and liquify until it become a thick, creamy sauce.

  3. Place kale in a bowl or large zip lock bag and pour sauce on top. Using gloved or bare hands, massage the sauce into the kale for a few minutes.

  4. Transfer kale to trays with teflex liners and dehydrate at 115 degrees for 2-3 hours. Flip kale leaves if needed and then reduce heat to 105 degrees for another 2-3 hours. For optimal texture, check on kale every two hours throughout the dehydration to see if they are ready to be flipped.

  5. Once the kale is done, make sure to store the kale chips in an air tight container. Kale chips stay fresh for approximately one week.

  6. These chips are far from plain and are extremely tasty and filling with the addition of the cashew cheese. The nutritional yeast creates a cheesy flavor and texture while the jalapeño gives it just the right amount of heat. These are not only delicious but also so good for you. For those who prefer less spicy foods, you can simply leave out the jalapeño for a savory, cheesy chip flavor.

Raw Recipes, Get Fit Recipes, Cashew Recipes, Healthy Recipes, Side Dish Recipes, Snack Recipes, Vegan Recipes

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