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Cheesy Kale Chips



  • large bunch of curly kale, washed and dried very well
  • 1 cup soaked raw cashews, soaked in water overnight, then rinsed and drained
  • 7 oz. prepared roasted sweet red peppers
  • 1/2 cup nutritional yeast
  • 23 TB raw tahini
  • 1 tsp coarse sea salt


  1. Remove the kale leaves from the ribs, and rip into pieces. Set aside.
  2. Place the soaked cashews into a small food processor and blend until smooth. Add in the remaining ingredients, then blend well again.
  3. Coat the kale pieces with the cheese mixture as desired. (I was very heavy-handed with the coating on these, which just covered the entire bunch of kale. If you would like a lighter coating, you can cut the coating ingredients in half, or double up on the kale.)
  4. Place the smothered kale into a food dehydrator at 130 degrees for 9-10 hours, or until a desired crispiness is reached.