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Spicy Nacho Cheeseless Cheesy Kale Chips

  • Author: Meghan Telpner
  • Total Time: 6 hours 10 mins
  • Yield: 4 servings 1x


A little heat never hurt anyone, has it?


  • 1 Head of Kale
  • 2 Tbs apple cider vinegar
  • 1/2 cup raw cashews
  • pinch of sea salt
  • 2 Tbs chili oil or cayenne to taste
  • 2 Tbs water (or 1/4 cup if using chili oil)


  1. Place all marinade ingredients in a blender or food processor and process until smooth.
  2. Add water as needed just in order to blend. Remember- you will be drying this out again after so you want to avoid doing this as much as you can.
  3. With your hands, mix the kale together the marinade, massaging gently.
  4. Transfer to dehydrator rack or parchment lined baking sheet
  5. Stick in your dehydrator on medium-high setting or in your oven on its lowest temperature with the oven door left slightly open
  6. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in an oven.
  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Category: Sides + Snacks