- Excalibur Dehydrator Recipes

Garlic Cashew Kale Chips Recipe


  • Prep: 45 mins
  • Dehydrate: 5 hrs


1 bunch Kale

1 cup Cashews

1/4 cup Nutritional Yeast

1/4 cup Water

2 Garlic Cloves

1/4 tsp Cayenne Pepper

1/4 tsp Salt

1 pinch Pepper


1Place cashews in a bowl. Add water to cover the cashews completely. Cover bowl and soak for 5 hours.

2Rinse and drain cashews.

3Wash kale well and pat dry.

4Blend cashews, garlic, nutritional yeast, cayenne, salt, pepper and water in a blender until smooth.

5Place kale in a large mixing bowl. Spoon garlic-cashew mixture over kale and toss until evenly coated.

6Place kale on Excalibur® dehydrator trays.

7Dehydrate at 115┬░ F for 8 hours or until the chips are crisp.