Cheesy Kale Chips


Amounts are all approximate and to taste as I tend not to measure.

  •    1 bunch kale
  •    1/2 cup raw cashews, soaked for several hours 
  •    6 teaspoons nutritional yeast flakes
  •    3 teaspoons lemon juice, or to taste
  •    6 teaspoons extra-virgin olive oil
  •    1/2 teaspoon salt, or to taste
  •    1 teaspoon onion powder, or to taste
  •    1/2 teaspoon garlic powder, or to taste
  •    1/2 teaspoon smoked paprika, or to taste
  •    1/4 cup water, or the amount required to make a thick sauce 

1. Place all ingredients except kale into a food processor. Process until smooth, adding more water if necessary to form a smooth thick sauce.

2. Tear kale into pieces and place into a bowl.

3. Add cheesy mixture to kale and toss well to coat.

4. Place in a single layer into a dehydrator. Dehydrate for 12 hours at 115 or until very dry and crispy.

Store in a sealed container in the fridge.