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If you’ve ever purchased kale chips in the health food stores you know how pricey they can be. Whoa. How about making your own? It’s so simple. And fun! If you’re not a raw foodist, you can dry them in the oven in a matter of hours. If you have a food dehydrator you can use it for this recipe to keep it raw. These guys are great for a quick, nutritious snack and travel well, so grab some and go!

Cheesy Pizza Kale Chips [Vegan]

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Cooking Time

240

Ingredients You Need for Cheesy Pizza Kale Chips [Vegan]

  • 1 large head kale (any kind, this recipe used purple kale)
  • 1 cup raw cashews
  • 1 cup water
  • 2 tablespoons tomato paste
  • 1 teaspoon liquid aminos (or low-sodium soy sauce)
  • 2 cloves garlic (fresh or roasted)
  • 1 teaspoon basil
  • 2 teaspoons oregano
  • 1 teaspoon onion powder
  • 2 tablespoons nutritional yeast (gives it the cheesy flavor!)
  • 1 teaspoon paprika
  • dash of your favorite hot sauce or 1/4 teaspoon cayenne pepper

How to Prepare Cheesy Pizza Kale Chips [Vegan]

  1. Preheat your oven to the lowest temperature, usually labeled “warm” (about 150°F)
  2. Chop the kale into 2-3″ pieces (they shrink when they dry out), discarding the thick center stem. Place in a large bowl and set aside.
  3. Place all remaining ingredients, except 1 tablespoon nutritional yeast and 1 teaspoon paprika, into a high powered blender and blend until smooth.
  4. Pour the blended ingredients onto the kale and massage it in so that every leaf has a good coating (the fun part, especially if you have kids who can help!).
  5. Spread onto a parchment lined cookie sheet in a single layer. Sprinkle remaining nutritional yeast and the paprika over the top and bake until dry. Mine took about 4 hours. Flip them once when the tops are dry so the bottoms can dry out as well. Make SURE they’re completely dry before you take them out. If there’s any moisture left at all, they’ll lose their crispiness very quickly when they cool.
  6. Let cool completely and then store in an airtight container or ziplock bag.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Helyn Dunn

See My Recipes

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting her blog. Before long, her following exploded, and she now has a loyal readership, a published smoothie book, and over 600 recipes on Helyn's Kitchen! She is a graduate of T. Colin Campbell's plant-based nutrition program through eCornell University. She plans to continue her education to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.

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