Raw Vegan Kale Chips

READY IN: 15mins


  • 1
    bunch curly green kale (large bunch, about 8 firmly packed cups)
  • 1
    cup raw cashews (soaked in filtered water for 2 - 4 hours)
  • 18
    cup filtered water (as needed for desired consistency)
  • 3
    tablespoons fresh lemon juice
  • 14
    cup nutritional yeast, to taste
  • 1
    bulb of garlic, chopped roughly (about 8-10 cloves)
  • 1
    teaspoon celtic sea salt
  • 1
    tablespoon agave nectar (optional)
  • 4
    teaspoons granulated garlic


  • Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
  • Transfer to a large bowl.
  • Place all the ingredients except the kale and the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
  • Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of “cheese”.
  • Toss through the granulated garlic so that it is evenly distributed.
  • Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.
  • If you don’t have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.