double cheesy kale chips

(Newsletter subscribers already received this recipe this past Sunday, so if that's you - did you try making these yet? Would love to know what you think. If you don't subscribe yet, you can do it here. I'd love for you to tag along as we walk down this wellness path together!)  

I have this new mission in life.

Ok, it’s less of a mission and more of a plan that I need to stick to: Using my dehydrator at least once a week (which I received back in May for my birthday because I request the wildest of gifts).

Especially since taking my raw chef course, it’s more clear how awesome dehydrating is and why I will become a rockstar with it…the more I use it.

This is where the kale chips enter in.


I used to be a habitual oven kale chip maker. The type that you bake at 350F for 10-15 minutes but they just never taste as good as the ones you have from a dehydrator (but don’t worry - you can still make these with your oven if you don’t own a dehydrator!).

Dehydrating makes them evenly crispy and delicious. I knew it was only a matter of time since getting my dehydrator that kale chips would be on the menu.

Then randomly one day, I knew I had to make cheesy kale chips. Regular kale chips are good and all, but when you add that “cheese” element, it’s like being in a whole new ballgame.

So join me below as I show you how to make not single, but a double cheesy sauce for your next batch of kale chips!



Prep time: 10 mins
Total time: 10 mins

These are not single, but double cheesy kale chips because the recipe contains TWO "cheesing" agents that I think are necessary. Enjoy!

Makes: ~1 cup


  • 3/4 cup soaked cashews (soak for 1+ hours)
  • 1/2 cup roasted red peppers
  • 1/4 cup water
  • 1 clove garlic
  • 2 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • pinch of salt
  • 1 bunch of curly green kale, washed and torn into bite-size pieces


  1. In a large bowl, place torn up kale into.
  2. Use 3/4 cup to 1 cup of sauce and add to the kale.
  3. Mix together and then use your hands to “massage” the kale and really get it incorporated with each piece of kale.
  4. Dehydrate for 6 hours at 110F.
  5. OR, bake in the oven at 350F for 10-15mins.You could also put your oven on the lowest setting (mine goes down to 170F) and back for 1-2 hours. Leave oven door ajar to further reduce heat.

A lovely graphic for the recipe too:


Or, download the pretty PDF version here!

I will let you go enjoy this Wednesday and I really promise to be back on the blog regularly soon. Been missing you guys :)