Crispy Kale Chips

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    Preheat oven to 225F (110C) or lowest setting available.
    Tear kale into uniform, chip-size pieces.
    Mix a dressing by blending raw cashews or almonds with water or non dairy milk and your choice of (or a combination of) flavor options. Adjust seasoning amounts to your taste.
    Using sparingly, hand massage dressing into the kale. Then spread kale evenly on a nonstick baking sheet.
    Bake 50 minutes or until crispy and dry, tossing occasionally to prevent burning.
    If using a lower temperature, or a dehydrator, cooking for a longer time is necessary: 8- 10 hours for a temperature of 125F (50C).


    3 bunches kale, tough stems and center ribs removed
    1/2 cup raw cashews or almonds
    1/3 cup water or soy, hemp, or almond milk.
    2 tablespoons unfortified nutritional yeast
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon chili powder
    1/4 teaspoon black pepper

    Serving Size


    Prep Time

    10 minutes

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      Crispy Kale Chips

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