“Cheesy” Vegan Kale Chips

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A delicious Kale chip recipe I created after finding a spicy, cheesy tasting Kale chip variety on a road trip. These Kale chips never last long in our pantry, if they even make it there!

"Cheesy" Vegan Kale Chips

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Course: Side
Cuisine: Traditional Recipes
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 12 People



  • 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 :­)


Calories: 741kcal | Carbohydrates: 33g | Protein: 23g | Fat: 61g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Sodium: 319mg | Potassium: 360mg | Fiber: 9g | Sugar: 8g | Vitamin C: 0.2% | Calcium: 21% | Iron: 34%

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