Kale is my favorite super-food. Here’s a recipe for the ultra-trendy Nacho Kale Chips that make eating kale easy and fun.
kale chips

1 cup raw cashes or almonds, soak for a few hours ideally

1/3 cup nutritional yeast

1/4 cup lemon juice (about 1 large lemon)

1 tsp. salt

1 tsp. cumin

1 tsp. chili powder

1 tsp. garlic powder (I use a whole clove and it’s great)


1. Remove the hard stalks from the kale. Try to keep the leaves as large as possible – it makes turning the Kale easier during cooking.

2. Add remaining ingredients to blender an process until smooth. You’ll need to add water or olive oil to make a thick sauce that you can pour on the kale.

3. Pour sauce over kale and massage into the leaves until evenly coated. I hold back and use about 3/4 of the recipe and save the rest for a yummy veggie dip sauce.

4. Lay out on cookie sheets and bake at 250F for 12 minutes, turn and again for 12-20 minutes. Watch it and remove the leaves that are very crisp before any browning occurs.

5. You can also use a dehydrator on low for about 10 hours. Place on parchment paper.

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