Spicy Cheesy Kale Chips

By Chef: Juli Novotny
Posted: April 11, 2011


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This is an amazing raw vegan spicy kale chip that will blow you away with the taste and texture. Perfect on the go snack and great for kids!

Yield: 1 batch


Cheesy Kale Chips

  • 3 bunches of Organic Kale
  • 1/2 cup of Organic Olive Oil
  • Celtic Sea Salt or sea salt of your choice
  • 1 patch of Double Down Spicy Cashew Cheese

Double Down Spicy Cashew Cheese

  • 1 Cup soaked cashews
  • 1 Large Red Bell Pepper
  • 1/2 Cup of Salt Water From Soaking The Nuts
  • 2 Tbs nutritional yeast
  • 2 Lemons, juiced
  • 2 Small Fresh Red Chili Peppers with half of the seeds
  • 1 Tbs Crushed Dried Chili
  • 4 Cloves of fresh garlic
  • 1 Tbs Onion Powder
  • 1 Tbs Celtic Sea Salt {or less or to taste}


For the Double Down Spicy Cashew Cheese Instructions:

1. Soak the cashew nuts in a slightly salted water for 8 to 24 hours
2. Gather up all your ingredients and toss them into a food processor or a really good blender like a Blendtec or Vitamix
3. Start blending the ingredients on slow and ramp up the speed as everything starts to become creamy.
4. Pour and serve.

Spicy Kale Chips

Wash that kale in the sink or in some spring water. I am famous for just eating anything that comes from the farmers market, straight out of the bag and it never fails, everyone around me says… what a dirty monkie.. wash that stuff. Like a little dirt is going to hurt anyone. Anyways… if your sharing, wash it, trust me, it is not worth the grief you will get. I can still hear those words echoing in my head… “dirty monkie, bad dirty monkie”!

Then in a small bowl, pour in a little olive oil ( about a table spoon ) and a pinch of Celtic Sea Salt. If your looking at the photos above you can see I am a bit heavy with the salt. I use more like a fist of salt.

We are using the oil and salt as the first flavor coating for the chips. The idea is to give it a bit of salty chip flavoring before we move on to the cheese. Also, if you want to skip the cheese part, you could just oil and salt them and call it a day.

To cover the kale in the oil and salt, break the leafs up in to bit size chunks. The size of a large corn chip. Then take each piece and dip it into the oil / salt. Lightly coating it. Then place the newly oiled kale leaf on to the dehydrator tray.

Keep repeating the above steps. You will run out of oil and salt after 6 of so chunks of leaf that you dip in the bowl, so keep repeating the oil / salt steps. Pour in a little more oil and another dash of salt. Continue dipping leaves.

Now that all the leaves are oiled and salted, take your Cashew Cheese and lightly pour it over the leaves on the trays. I also poured some cheese in my hand and scrunched each leaf, making sure the cheese went deep into the leaf. What can I say, I love the cheese and wanted to make sure there was going to be a lot of cheese in each bite. Yes, I washed my hands, I am not that dirty of a monkie. Well, not all of the time.

Now place all your trays in the dehydrator for about 6 to 8 hours at 115 degrees. The timing will vary based on thickness of the cheese and the humidity. The best practice is to just keep checking them and doing a small taste test every few hours the first time you make them. When they are dry enough and taste great… stop the dehydrator and place all the chips in some zip lock bags or a glass storage containers. Or even better, just place them all in a huge bowl and take them out to the dinning room and dig in. I obviously chose the last option.

Remember, if you dry them too long, they will become very brittle and almost burnt like. So don’t over dry them and don’t turn up the heat too high. I would even say under dry them a little so they still have some flex to them. I like them that way. More jerky like than dried leaf like. The cheese will take longer to dry than the kale.