Nacho Cheese Kale Chips


Healthy Nacho Cheese Kale Chips Recipe

  • Prep: 45 mins
  • Dehydrate: 5 hrs


1/2 lb Kale (Curly and/or Lacinato Kale)

1 cup Raw Cashews

1 cup Shredded Carrots

1 cup filtered Water

2 tbsp Nutritional Yeast

2 tsp Chili Powder

1 tsp Salt

1 tsp Chipotle Powder

1/2 tsp Cumin Powder

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Cayenne Pepper


1Soak the cashews in water 4-6 hours, rinse, and drain

2To make the cheese sauce, combine the cashews, water, carrots, nutritional yeast, chili powder, salt, chipotle powder, cumin, garlic powder, onion powder, and cayenne pepper in an Omega high-performance blender

3Blend until smooth and creamy

4Wash and towel dry the kale

5Toss the kale with the sauce, making sure all leaves are coated with sauce.

6Place the kale on Excalibur Dehydrator trays covered with a nonstick sheet

7Make sure that the kale leaves are spaced out evenly. They should not be touching. This will ensure that they dry quickly and evenly

8Dehydrate at 105 degrees F or until crisp about 12 hours or longer as needed