“Cheesy” Kale Chips – Week 3

“Cheesy” Kale Chips – Serves 12


My friend Natural Chef Dana Miller developed this recipe to satisfy her kids’ craving

for the crunchy, cheesy snacks which are commonly full of

chemical additives. Her kids now prefer this version. Kids and

adults alike won’t escape the drawl of these crunchy treats

and you can serve them to everyone with confidence, knowing

that they are full of vitamins and minerals from the kale, red

pepper, carrot, and spices. The nuts provide quality fat and

protein, which make this a well balanced snack that will leave

you feeling fuller, longer. Because this recipe is dairy-free, these

delicious snacks are great for those with a dairy intolerance.

Now the only problem will be keeping them on hand!



2 large bunches curly leaf kale

For the coating

½ cup raw sunflower seeds, soaked for 1 hour in water

1 red bell pepper

2 carrots

1 cup nutritional yeast, to taste

1 Tbs onion powder

1 Tbs garlic powder

1 Tbs sweet paprika

2 tsp ground mustard powder

1 tsp chipotle chili powder

2 tsp maple syrup

1 tsp sea salt

Juice of 1 lemon



1. Carefully remove the thick stems of the kale and tear into

bite-size pieces. Wash and thoroughly dry kale with a salad

2. Place the rest of the ingredients in a food processor to make

the coating. Blend until smooth (it will take a while). You will

need to stop the machine and push ingredients down several

times to get a really smooth paste.

3. Using your hands massage the coating onto the kale pieces.

Make sure that the coating gets inside the curls.

4. Place the coated kale leaves on the lined dehydrator trays or

on a parchment lined non-insulated cookie sheet (don’t worry

about flattening, they are better bunched up).

5. If you have a dehydrator, set at 105° F and allow to dehydrate

overnight (this method is preferred).

6. If using the oven, place in a 250° F oven for about 60

minutes, until browned and crisp. Be careful not to burn.


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