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Kale chips in a serving bowl

Dehydrated Kale Chips

Crunchy, cheesy, spicy kale chips dehydrated to retain the nutrients.
Course Appetizer, Snack
Cuisine Gluten free, Vegan
Keyword Dehydrated Kale Chips
Calories 140kcal


  • 1 bunch curly kale
  • 1 cup raw cashews soaked in water for 4-8 hours, then rinsed and drained
  • ½ chopped white onion
  • 2 tablespoons nutritional yeast
  • ½ teaspoon mustard seeds
  • ½ teaspoon turmeric powder
  • ½ teaspoon paprika
  • ½ teaspoon coarse sea salt
  • ¼ cup water
  • A good sprinkle of fennel seeds


  • Tear the leaves of the kale away from the stalk, and again into bite sized pieces, then set aside in a big mixing bowl.
  • Throw everything else except the fennel seeds into the blender, blend till creamy.
  • Massage the mixture into the kale leaves, making sure the leaves are well coated.
  • Sprinkle with fennel seeds.
  • Place on trays and pop into the dehydrator at 100˚f for 7 hours.
  • Give a final sprinkling of sea salt to serve.


• I chose curly kale as I love the texture of the leaf, but by all means experiment with other varieties.
• Yes you can make these in an oven if you don’t have a dehydrator, though the low heat of the dehydrator protects the integrity of heat-sensitive vitamins and enzymes.
• If you do go the oven route, you’ll just have to be a really good stalker. Check in on them every few minutes. Usually ten minutes baking at a low temperature is enough to get them nice and crispy.


Calories: 140kcal