Super Cheesy Kale Chips

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Just because you want something crunchy and salty doesn’t mean it can’t be good for you! Kale chips are the junk food darling of the raw world and they’re a cinch to make. Learn how with this simple, tasty, and extra cheesy recipe by Kerry Ogden!

This makes a great mock cheese sauce. Be sure to save some for spiralized noodles or for a dipping sauce paired with your favorite veggies.


1 large bunch of kale, washed and torn

½ cup sunflower seeds*

½ cup cashews**

1 red peppers, seeded and chopped

¼ cup nutritional yeast flakes

2 cloves of garlic, minced

½ cup white onion, chopped

4-5 sprigs of thyme

Juice of 2 limes (or lemon/lime combo)

1 teaspoon apple cider vinegar

1 teaspoon sea salt, or to taste

½ - 1 teaspoon onion powder

1/8 teaspoon turmeric


1) Wash and gently tear kale and put aside in a large bowl.

2) Blend remaining ingredients in a Vitamix.

3) Coat kale generously and gently massage with your hands.

4) Place Teflex sheets on dehydrator trays. Spread kale evenly, spreading out bits as needed to evenly coat.

Dehydrate for 8-10 hours at 110°.

Note: I like to flip the kale directly onto the dehydrator trays about an hour or so into dehydrating.

*Soak for 8 hours, rinse hulls away, drain and let sprout over night.

**Soak 4-6 hours in ½ cup salted water.

Kerry OgdenAbout Kerry Ogden

Kerry Ogden, MA, LPC is a mindfulness-oriented psychotherapist with a holistic approach to wellness. Before venturing into private practice, she was the owner / instructor at Portland Studio Pilate, chef/trainer at the Tree of Life Rejuvenation Center, and owner / chef of Holy Chow raw foods. Though no longer a chef by trade, you’ll still find Kerry in the kitchen creating delicious meals with simple ingredients from her garden. For Kerry, healing is best addressed from a mind, body and soul perspective.

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