Zesty “Cheesy” Kale Chips

If you’re finding it difficult to get more kale into your life, this is a great way to start! Never thought you could eat a whole bunch of kale? You will now! Save the crumbs and broken bits to use as garnish for any meal.

  Ingredients:Kale Chips2

2 bunches fresh curly kale
1 cup cashews (soaked for 2 hours)
½ red bell pepper
½ cup nutritional yeast
1 lemon (juice and zest)
½ tsp chili (optional)
½ tsp ground cumin (optional)
½ tsp sea salt


  1. Tear the leaves of each bunch of kale into 2-inch pieces (remove stems if desired).
  2. Combine topping ingredients in food processor until smooth. Pour topping over kale and massage with your hands until evenly coated.
  3. Spread the kale out on a large rimmed baking sheet (use two baking sheets, if necessary — the kale should have enough room to bake in a single layer).
  4. For dry, crisp chips: Bake at 300 degrees for 3o – 35 minutes, stirring halfway through. For toasted chips with browned edges: Bake at 350 degrees for 12 to 15 minutes, stirring two or three times.
  5. Mmm enjoy!

More Kale Chips: Fast Ideas for Fresh Flavor!

Kale Chips with Kick: Add a teaspoon or two of spice hot sauce to the oil before tossing with kale and baking.

Lemon Zest Kale Chips: Finely grate lemon zest over the kale chips as soon as they come out of the oven.

Tamari-Kale Chips: Replace half the oil with tamari, and cut back on salt, for some savory, umami flavor.

Chile-Lime Kale Chips: Mix a bit of chile powder in with the salt, squeeze lime juice over kale chips when they’re hot out of the oven.