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Cheesy Vegan Kale Chips

These cheesy kale chips are made using a dehydrator. They are easy to prepare, zero waste, vegan, and addictive!
Prep Time30 mins
Dehydrating Time4 hrs
Course: Snack
Cuisine: American, Vegan
Keyword: cheesy vegan kale chips, nacho kale chips
Servings: 6 30 g. servings

Equipment

  • Dehydrator
  • Blender
  • 4-qt. Mixing Bowl (or larger)
  • Half-Sheet Baking Pans or Cookie Sheet
  • Cloth towels

Ingredients

  • 1 cup vegan queso
  • 4 qt. fresh kale, washed and loosely packed (approx. 1 bunch)

Vegan Queso

  • cups raw cashews (soak in warm water for 2 or more hours)
  • 1/2 cup nutritional yeast
  • 1/2 cup sweet peppers (red, orange, or yellow), chopped
  • 1 tsp. pink himalayan or sea salt
  • 1 ancho chili
  • 1 guajillo pepper
  • 4-5 cloves garlic
  • 1 tsp. onion powder
  • 1/2 tsp. smoked paprika

Instructions

  • Cut or tear the kale leaves off the stems.
  • Wash the kale and spread on a tray with cloth towels to dry.
  • Prepare queso by adding all ingredients to a blender and just enough water to make a thick sauce (about ½-¾ cup). Please see my vegan queso post for more details.
  • In a 4-qt. or larger bowl, coat the damp kale with 1 cup of queso.
  • Lay the kale on the dehydrator trays as flat as possible with no overlapping pieces to ensure even drying.
  • Dehydrate kale at 135 for 4-5 hours or 125 for 6-7 hours or until the kale is completely dry to the touch and easily breaks.
  • Gently pull the kale off the trays and store in a sealed container. Should last up to a week if stored well.