Vegan Cheesy Kale Chips

Vegan Cheesy Kale Chips

Recipe Rating: 3.81032
Serves 8 as a snack
This crisp snack doesn't actually have any cheese or dairy in it but delivers a cheesy, savory flavor in a healthy way. Watch our how-to video.
  • 1 cup raw cashews, soaked in water for at least 1 hour to soften; drained
  • 2 bunches green or red curly kale, torn into bite-sized pieces
  • 1/3 cup unsweetened plain soymilk, almondmilk or ricemilk, or water
  • 1 cup chopped roasted red peppers
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • 1 tablespoon onion granules
  • Juice of 1/2 lemon (about 1 tablespoon juice)
  • 1/4 teaspoon fine sea salt
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Preheat the oven to 275°F.

In a blender, purée soaked cashews, soymilk, peppers, nutritional yeast, garlic, onion granules, lemon juice and salt. Line 2 baking sheets with parchment paper. In a large bowl, lightly coat kale leaves with cashew sauce and spread in a single layer on prepared baking sheets. Make sure leaves are not stacked on top of each other, so that leaves dry and bake evenly.

Bake 40 to 45 minutes or until crisp, gently turning over about halfway through cooking. You can also use a dehydrator to dry the chips. Remove from baking sheets and repeat with remaining kale leaves and cashew mixture. Cool completely, then store in an airtight container.

Watch our video featuring this recipe.
Nutritional Info: 
Per Serving: 150 calories (70 from fat), 8g total fat, 1.5g saturated fat, 200mg sodium, 15g carbohydrates, (3 g dietary fiber, 3g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.