These raw vegan nacho kale chips are a great healthy snack alternative. It’s crunchy, nacho-y, and good for you! It’s a variation on the raw vegan nacho cheese recipe I posted previously. Toss the nacho cheese with kale and dry in a dehydrator. So simple. Store bought kale chips only give you very little for a high price tag. Why not make your own and get a better bang for the buck?
Now let’s make some nacho kale chips! Start by making the nacho cheese sauce. Soak the cashews and sunflower seeds in water for 8 hours. Rinse well then drain. Add all the ingredients for the nacho cheese sauce into the blender and blend until smooth. There’s your raw vegan nacho sauce! Half the battle is done.
Destem the kale and wash the leaves. Dry the kale well using a salad spinner. Transfer the leaves into a large bowl.
Add in the nacho cheese sauce you just made, and massage into the kale really well. Once all the leaves are coated and softened, it’s time to stick them in the dehydrator.
Line a dehydrator tray with a mesh tray. Place the leaves on a single layer. It should take up 2 dehydrator sheets. Dehydrate at 115°F (46℃) for 8-12 hours, or until completely dried and crisp.
Once the kale chips are dry, break up any large pieces into bite size pieces, and store in an air-tight container. Crunchy nacho goodness. Need I say more?
Want more kale chip recipes? Check out my raw vegan sour cream and onion kale chips recipe.
- 2 bunches of kale
- 1 red pepper roughly chopped
- ½ cup cashews
- ½ cup sunflower seeds
- 1 teaspoon
chick peamiso (optional)
- 3 Tablespoons nutritional yeast
- 2 Tablespoons lemon juice
- 1½ teaspoons paprika
- 1 teaspoon chili powder
- 1¼ teaspoons cumin
- ¾ - 1 teaspoon salt
- 1½ Tablespoons maple syrup
- A pinch
to⅛ teaspoon cayenne pepper depending on how much heat you like
- ⅛ cup of water
- Soak the cashews and sunflower seeds for about 8 hours. Rinse well and drain.
- Add all of the nachos cheese sauce ingredients into a blender and blend until smooth.
- De-stem, clean and dry the kale in a salad spinner. Place the leaves into a large bowl.
- Pour the nacho cheese sauce onto the kale. Massage the kale with your hands until the mixture is evenly distributed.
- Place on mesh dehydrator sheets. Do not overcrowd each sheet. It should take up 2 dehydrator sheets.
- Dehydrate at 115°F (46℃) for 8-12 hours, or until completely dried and crisp.
- Break up any large pieces into bite sized pieces, and store in an air-tight container.
Keeps for 2 weeks.