Cashew Maple Lemon Kale Chips

Prep time: 10 min

Total time: 2-4 hours dehydration depending on heat setting
1. Curly kale- 1 bunch
2. Olive Oil- 2 tbsp
3. Cashew butter- 2 tbsp  (This can be a little expensive but is so tasty! The cheapest I’ve found is Whole Foods’ 365 brand.) – 
4. Maple Syrup – 1 tbsp
5. 1/2 lemon
6.1 tsp. Braggs amino acid OR sea salt
7. Dash of hot sesame oil or powdered cayenne pepper for a spicy touch 
8. 1/4 cup Nutritional yeast 


1. Wash + cut kale into chip-sized pieces and place in large bowl.
2. In a small bowl, mix together ingredients 2-7 above. Whisk it until cashew butter is fully blended in with other ingredients
3. Pour wet mixture onto kale and massage into kale pieces.
4. Sprinkle 1/4 cup of nutritional yeast on top and massage into kale.  
5. Dehydrate on 160 for 4 hours, or lower heat setting for longer if you observe raw food heat levels.  Note if you don’t have a dehydrator and are thinking about getting one, do it!!!!  It’s only ~$60 and if you are buying $6 kale chips regularly, this pays off quickly.  Mine is this model and I love it:  Nesco dehydrator
6. Store in airtight bag or container.  I tend to find that even storing them well they taste best within 1-2 days of making them.  

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