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Summer Recipes: Cheezy Vegan Kale Chips

August 19, 2016

IMG_0136Cheezy Vegan Kale Chips

By Isabel Trzcinski

This recipe came about after planting way too much kale in my garden. I was putting kale into my smoothies, salads, stir frys and more. I had so much kale I didn’t know what to do with it. So I decided to try making kale chips for the first time. Now I wasn’t going to be satisfied with just any kale chips. I wanted to make them taste delicious, indulgent, and cheezy! This recipe meets all of those standards, and is truly a crowd pleaser.

1 large bunch of kale
1 cup cashews soaked for several hours
½ cup nutritional yeast
½ of a lemon juiced
3-4 tbsp soy sauce
1 clove garlic


  1. Set your oven on the lowest setting (180 degrees) or use a dehydrator.
  2. Wash and cut the kale into chip size pieces. Dry in a salad spinner (easiest way).
  3. In a blender, blend the cashews (drained after soaking), nutritional yeast, lemon juice, soy sauce, and garlic until smooth. (I don’t use any water but if your blender is not very powerful you may need a few tablespoons of water to get it going).
  4. Put the kale in a big bowl and pour the cheeze mixture over top. Mix until all of the kale is covered.
  5. Line the oven pan with parchment paper, and layer the kale on it so that it is not overlapping.
  6. Dehydrate for about 4 hours, until crispy. Kale chips can be stored in a large ziplock bag for a week or more.
  7. Enjoy your delicious, healthy snack!


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