Cheesy Chipotle Kale Chips

The most famous food philosophy in my house – Chipolte makes everything taste better! Next time you’re entertaining, try replace the mandatory bowl of potato chips with these flavour packed super food chips- your guests will be surprised and delighted!

Ingredients:  11418651_10205779279194243_1381654110_n

  • 3/4 cup cashews
  • 1 bunch curly kale, washed and dried
  • 1/2 red capsicum, chopped
  • 1 clove garlic
  • 1 tablespoon Tamari
  • 1 tablespoon olive oil
  • 1/3 cup nutritional yeast (not to be confused with Brewer’s yeast)
  • Juice 1 lemon
  • Pinch salt
  • 1 tsp honey or maple, optional
  • 1-2 dried chipotle peppers OR replace with smoked paprika


Preheat oven to 80 degrees. Line several baking trays with non-stick paper. Trim stems and tear each leaf into chip-size pieces.

Add the cashews, capsicum, garlic, tamari, oil, chili, lemon juice and nutritional yeast to a food processor or blender. Blend until smoothish- I like a little texture.

In a large bowl, combine kale and cashew paste, making sure kale is evenly coated. Place kale pieces on baking sheets allowing space between each piece so they do not touch or overlap.

Bake kale until crisp and completely dry, between 2 and 4 hours depending on your oven. Check after the first hour and turn leaves over. Check kale periodically. Chips will be ready when crunchy and stiff and topping doesn’t feel chewy or moist.

DEHYDRATOR: place on the rack and set to dry at 50° C for about 10-12 hours or overnight.

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