Raw Vegan Nacho Kale Chips
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 8
  • 2 bunches of kale
Nacho cheese sauce
  • 1 red pepper roughly chopped
  • ½ cup cashews
  • ½ cup sunflower seeds
  • 1 teaspoon chick pea miso (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 to ⅛ teaspoon cayenne pepper depending on how much heat you like
  • ⅛ cup of water
  1. Soak the cashews and sunflower seeds for about 8 hours. Rinse well and drain.
  2. Add all of the nachos cheese sauce ingredients into a blender and blend until smooth.
  3. De-stem, clean and dry the kale in a salad spinner. Place the leaves into a large bowl.
  4. Pour the nacho cheese sauce onto the kale. Massage the kale with your hands until the mixture is evenly distributed.
  5. Place on mesh dehydrator sheets. Do not overcrowd each sheet. It should take up 2 dehydrator sheets.
  6. Dehydrate at 115°F (46℃) for 8-12 hours, or until completely dried and crisp.
  7. Break up any large pieces into bite sized pieces, and store in an air-tight container.
If the kale chips end up getting soggy during storage, stick it back in the dehydrator on 115°F (46℃) for a <g class="gr_ gr_95 gr-alert gr_spell gr_run_anim ContextualSpelling" id="95" data-gr-id="95">coupe</g> of hours until it crisps up again.

Keeps for 2 weeks.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-nacho-kale-chips/