Cheesy Kale Chips


  • 3 bunches of kale, washed, stems removed and leaves torn into medium bite-sized pieces 
  • 1.5 cups sunflower seeds (for a nut-free version) or 1 cup cashews
  • Juice of 1 fresh lemon
  • 5 tbsp nutritional yeast
  • 1 red bell pepper, cleaned and cut into chunks
  • 1 tbsp coconut sugar
  • 1 tbsp hemp oil (olive oil is OK too but the Omega3:6 ratio for hemp is 3:1 and EVOO is 10:1)
  • 1/4-1/3 cup filtered water
  • 1 tsp smoked ancho chili pepper(optional but soooo tasty!)
  • 1 tsp pink Himalayan sea salt
  • 1 tsp turmeric
  • pinch of cayenne pepper


  1. Add all ingredients expect the kale to a high powered blender or food processor. Process until you get a smooth consistency that is not too liquidy more on the creamy, thicker texture.
  2. Massage sauce onto kale with hands.
  3. Dehydrate at 115°F until crispy or about 4-5 hours if using a convection oven cook at 225F for 50-60 minutes.
  4. Try not to eat the whole batch in 1 sitting!