Nacho Cheese Kale Chips

Nacho Cheese Kale Chips

Prep Time

45 mins

Dehydrate Time

5 hrs


1/2 lb Kale (Curly and/or Lacinato Kale)

1 cup Raw Cashews

1 cup Shredded Carrots

1 cup filtered Water

2 tbsp Nutritional Yeast

2 tsp Chili Powder

1 tsp Salt

1 tsp Chipotle Powder

1/2 tsp Cumin Powder

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Cayenne Pepper


1. Soak the cashews in water 4-6 hours, rinse, and drain

2. To make the cheese sauce, combine the cashews, water, carrots, nutritional yeast, chili powder, salt, chipotle powder, cumin, garlic powder, onion powder, and cayenne pepper in an Omega high-performance blender

3. Blend until smooth and creamy

4. Wash and towel dry the kale

5. Toss the kale with the sauce, making sure all leaves are coated with sauce.

6. Place the kale on Excalibur Dehydrator trays covered with a nonstick sheet

7. Make sure that the kale leaves are spaced out evenly. They should not be touching. This will ensure that they dry quickly and evenly

8. Dehydrate at 105 degrees F or until crisp about 12 hours or longer as needed

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