Fo’ Cheezy Kale Chips


  • 1 cup raw cashews
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 2 cloves garlic
  • 3/4 cup Water
  • 2 tsp dried basil
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1 bunch curly kale
  • Place cashews in a bowl and cover with water. Let stand for at least 1 hour until softened. Drain and place in a food processor.
  • Add tomatoes, garlic, water, basil, lemon juice, nutritional yeast and salt. Process until smooth. Taste and adjust seasoning.
  • Remove stems from kale leaves, discarding the stems. Tear leaves into smaller “chip” size pieces. Place in a large bowl. Pour the sauce over the kale leaves, then massage the sauce into the kale using your hands until all the kale is well coated. Lay leaves out onto the drip pan and cooking trays and season with a little more salt. (You will probably need to do this in two batches, so put remaining kale in a sealable container and refrigerate up to 24 hours.)
  • Slide trays into bottom, middle and top positions. Using the display panel, select Dehydrate, adjust Temperature to 110°F (43°C) and set Time to 4 hours. Press Start. Dehydrate until kale chips dried. Repeat with any remaining kale leaves.
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