Sign up to receive news, recipes and Divine manifestation tips.
Plus, score your FREE 10 day DIVINE Life program.

Raw “Cheezy” Kale Chips

Kale chips have got to be one of my favourite snacks of all time!

For starters, they’re savoury! I find that SO many snack options are sweet OR the savoury options aren’t what you’d want to be eating on a regular basis *hello potato crisps, you’re not an everyday food*!

Don’t get me wrong, I love nuts & seeds, and they’re definitely a “go-to” snack, but sometimes they get a little boring!

So if you, like me, tend to keep your sugar intake on the lower side, you’re looking for a savoury snack option or you’re just wanting to mix it up a little – try these delicious “crisps” out!

As well as adding in an extra serving of vegies, you’re getting some protein & fat from the cashews & olive oil and even a little metabolism boost from the cayenne pepper!

Remember to drink plenty of water when you’re eating these little guys though, because as they’re dehydrated they will absorb a lot of water in your body!

Let me know how you go adding this an awesome snack into your repertoire!


1-2 bunches of kale
1C cashews (can soak in filtered water for a couple of hours first for easier blending)
¼C nutritional yeast

⅓C water
2 Tablespoons olive oil
1 garlic clove, optional
1 teaspoon sweet or ½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
pinch Himalayan salt


  1. Wash and dry kale leaves. (Using a salad spinner makes this really easy!)
  2. Remove the spine and tear into small pieces. (Remember they’ll shrink as they dehydrate.)
  3. Place kale in a large bowl.
  4. Blend all remaining ingredients in a Vitamix or food processor until smooth. (You want the sauce to be quite thick. If it’s too thin, it won’t stick to the kale!)
  5. Pour “cheeze” over the kale & massage until the leaves are well coated.
  6. Transfer coated kale to dehydrator trays and arrange in a single layer (if trays are mesh, cover with baking paper).
  7. Dehydrate at 68°C /155°F for 2 hours and then turn down to 46°C /115°F for approx. 3 hours (until the kale is crisp and the coating is dry)
  8. Store in a glass jar or airtight container for up to 2 weeks. Yum!


  • These can be made in the oven if you don’t have a dehydrator, by lining baking trays with baking paper, spreading out the coated kale in a single layer and choosing one of the following options:
    Option 1 – to keep them as “raw” as possible, put the oven on its lowest setting and let the kale dry out until the coating is crisp (approx. 2-3 hours).
    Option 2 – set the oven to 150°C/300°F and bake kale chips for approx. 35-40 min, turning over about halfway through cooking time.
  •  If the kale chips start to taste less “crisp” simply, put them back in the dehydrator for a couple of hours and they’ll be as good as new!


Tags: , , , , , , ,

Leave a comment

You must be logged in to post a comment.


Sign to receive news, recipes and divine manifestation tips.
Plus, score your FREE 10 day DIVINE Life program.