1/3 cup Organic Olive Oil(or avocado oil, walnut oil or hazelnut oil)
2tbsRaw Honey(or Agave)
1/8 tsp Cayenne(double if you would like a spicy kale chip)
1⁄4 tspDry Mustard
1wholeCarrot(or 5 baby carrots)
1wholeRed Bell Pepper(any color will work or even 45 mini bell peppers)
2largeBunch’s of Kale
Soak nuts in water with 1 tsp of salt overnight or 8 - 12 hours. Drain and Rinse.
Rinse Kale and tear into sections. I use a salad spinner to get the extra moisture out.
Combine nuts and all ingredients except for Kale in a food processor or Vitamix.
Place 1⁄4 of the Kale in a large bowl and top with 1⁄4 of the mixture. Using your hands, squish the mixture into the kale until coated.
Place onto your food dehydrator trays by the handful and repeat with remaining Kale.
Dehydrate between 115 - 125 degrees for 8 - 16 hours or until crispy.
Store in an airtight container for up to 7 days. Although it never lasts that long in our home!
You can change the type of nuts you use for these chips, I have used a combination of walnuts, almonds and cashews. You can also use all of one kind of nut. The cashews yield the creamiest "cheesiest" taste. Experiment and post your results :)
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"Cheesy" Vegan Kale Chips
Amount Per Serving
Calories 777Calories from Fat 558
% Daily Value*
Total Fat 62g95%
Saturated Fat 7g35%
Polyunsaturated Fat 7g
Monounsaturated Fat 19g
Total Carbohydrates 41g14%
Dietary Fiber 10g40%
* Percent Daily Values are based on a 2000 calorie diet.