Nacho Cheese Kale Chips

Healthy Nacho Cheese Kale Chips Recipe

Serves: 4
Prep Time: 12 hours
Dish Type: 7



  1. Soak the cashews in water 4-6 hours, rinse, and drain
  2. To make the cheese sauce, combine the cashews, carrots, water, nutritional yeast, chili powder, lemon juice, salt, garlic, onion powder, cumin, and cayenne pepper in an Omega high-performance blender
  3. Blend until smooth and creamy
  4. Wash and towel dry the kale and put it in a large bowl
  5. Toss the kale with the sauce making sure all the sauce is clinging to the leaves
  6. Place the leaves on Excalibur dehydrator trays covered with a nonstick sheet
  7. Make sure that each leaf is separated from the others and none are on top of each other so that leaves dry quickly and evely
  8. Dehydrate at 105 degrees F or until crisp about 12 hours or longer as needed