Zesty Kale Chips


  • Prep: 6 hrs
  • Dehydrate: 8 hrs


1 large bunch curly kale

1 cup raw cashews

1/4 cup water

1/4 cup red onion

2 tbsp nutritional yeast

2 tbsp lemon juice

1/4 tsp garlic powder

1/4 tsp black pepper

1/4 tsp salt


1Place cashews in bowl. Add water to cover the cashews completely. Cover bowl and soak 4-6 hours.

2Rinse & drain cashews.

3Wash kale well and pat dry.

4De-stem kale and tear into approximately 3-inch pieces. Place kale pieces in a bowl and set aside.

5To make zesty sauce, blend cashews, water, nutritional yeast, lemon juice, garlic powder, black pepper and salt until smooth. Using a spatula scrap sides down and continue to blend until well mixed.

6Pour zesty sauce over kale. Add sliced red onion. Toss well, making sure all leaves are coated evenly with sauce.

7Place the kale on Paraflexx lined Excalibur Dehydrator trays. Make sure that the kale leaves are spaced out evenly. They should not be touching. This will ensure that they dry quickly and evenly.

8Dehydrate for 8 hours at 115˚F or until the chips are crisp.