Super Cheesy Kale Chips

By Chef: Kerry Ogden
Posted: August 28, 2014


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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.