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Super Cheesy Kale Chips (dairy-free)

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dairy-free kale chips

Have you tried the kale chips that come in tarragon dijon, chipotle, and southwest ranch? I ADORE them. I hadn’t bought storebought kale chips in years, because the first ones I tried were so bad. Then I picked up a bag of those and they rocked my world. At the local health food store in Portland I could get a bag for $5. Then I found them here (in Murrieta) at Barons, also for $5. But several other places I’ve seen them for closer to $7. It’s an expensive habit, like buying storebought Kombucha. Healthy, and way better than eating junk, but expensive 🙂

I decided to make my own cheesy kale chips to see if I could get more for my money, and I think I probably made twice as much for the same price as storebought. I broke my dehydrator before we moved or I would have used it. I’m sure this would work with a dehydrator if you have one (we were happy with that Nesco, so I recently bought the same one again). Otherwise you can bake them.

And did I mention the way they taste??? Wow! Just like a cheesy chip!!! Next I’m thinking of adding curry spices or maybe fresh rosemary, leftover from Christmas.

Super Cheesy Kale Chips

dairy-free, paleo, gluten-free

1 bunch kale, stems removed, COMPLETELY dry
1 cup cashew pieces
2 teaspoons dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1 teaspoon Italian seasonings
3 tablespoons water
a few cranks of pepper

  1. Set the oven to 300 degrees (or put the tray liners on the dehydrator trays if using a dehydrator).
  2. Line two cookie sheets with unbleached parchment paper and lay the kale on top, close together (or lay the kale on the lined dehydrator tays).
  3. In the food processor puree the rest of the ingredients.
  4. Using a silicone basting brush coat the kale in the thick cashew butter.
  5. Bake the kale for 15 minutes then rotate the trays and bake for another 15 minutes.
  6. Turn the oven off and leave the kale chips in the oven for another 10 minutes or more, keeping a close eye on it, so that it doesn’t burn. Burnt kale doesn’t taste good 🙂
  7. I’m not sure how long they will take to dry in the dehydrator, probably 24 hours. Let me know how long it takes if you make yours in the dehydrator!

♥, Kelly

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  2. Thanks for the directions! Did you also make the ones with nutritional yeast and red bell pepper? I thought they were even cheesier. I’m going to have to try them using your process.

  5. We enjoyed these! I simplified by tossing the whole mixture in a large bowl and massaging with my hands to cover the leaves. Next time I would add lemon juice and vinegar for part of the. Liquid to zing it up and make it more tangy. I also noticed that the amount of sauce made had a hard time in my 14 cup processor…it needed a bit more to get creamy and whir fluidly.

  8. Made these last night and dehydrated over night (a little over 12 hours) and they turned out great. Enjoying them today and won’t last much longer. Thank you!

  9. Made these last night and dehydrated over night (a little over 12 hours) and they turned out great. Enjoying them today and won’t last much longer. Thank you!