Cheesy Kale Chips Recipe You’ll Actually Crave

I've always loved creating foods that feel indulgent but are made from real, plant-based ingredients. These cheesy kale chips we served at SpaJuiceBar, and everyone loved them. OMG! They are so good. They're crispy, flavorful, and satisfying. You can enjoy them in the morning, afternoon or evening. They are a great substitute for potato chips and corn chips. Once you make them, you'll see how simple it is to turn kale greens into craveable chips. I forgot to mention that the cheese sauce is made with raw cashews.

I personally enjoy them with my favorite green juice, Yum Yum (spinach, apple, and lemon), or with a refreshing berry smoothie. But that's my preference, what is yours? Tell me after you make it.

INGREDIENTS:

• 1 bunch of kale
• 1 1/3 cup raw cashews, soaked in water overnight, drained and rinsed
• 1/3 cup of nutritional yeast (I use Braggs Nutritional Yeast)
• 1/4 cup extra virgin olive oil
• 1 tsp apple cider vinegar
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper

INSTRUCTIONS:

Carefully remove the stems and center rib of the kale's leaves with a sharp knife, then coarsely chop until you have 4-5 cups of loosely packed leaves. Try not to make them too small they will decrease in size once the moisture is removed from dehydrator and oven. Wash and thoroughly dry kale, place it into a large mixing bowl, and put it aside.

Into the bowl of a high-powered blender or food processor, add all the remaining ingredients and blend until smooth and creamy with the consistency of a thick sauce.

Pour the sauce over the kale, gently toss, then massage it into the leaves to tenderize and ensure an even coating on all leaves. Toss with your hands.

Dehydrator: Line dehydrator trays with tray liner sheets or parchment paper. Lay out the kale in a single layer, leaving plenty of space between the leaves for air circulation. Dehydrate at 50C/130F for approximately 10-12 hours, or completely dry and crisp.

Oven: Line a baking tray with parchment paper and lay the leaves in a single layer, leaving plenty of space between them for air circulation. Bake at 135C/265F for 20-25 minutes until the edges are crisp. No moisture.

Once they are done, take them out and enjoy!