Cheesy Nacho Vegan Kale Chips

So if any of you have picked up those addictive little bags of Cheesy Kale Chips from Whole Foods you know just how good they are. And your wallet probably does too! Seven dollars for a tiny bag of Kale Chips… I’ll pass, thanks! In an effort to fill the little void left after cutting myself off, these tasty babies were born (you’re welcome). And for those of you who think Kale Chips sound like a gross hippie food, you really don’t know what you’re missing!

These took a lot of tweaking to get just right, but the end result was soo worth it! 

In this recipe, I’ll also teach you how to get the perfect chewy/crunchy texture that most recipes mess up. Most of us who have attempted Kale chips before have all ended up with the kale dust scenario. You know… that one time you pulled the Kale out of the oven, reached in to take a bite of your delicious creation and the whole thing just exploded into a pile of Kale dust. Don’t worry no more little explosions, these actually have the texture of thick chips with a addictive flavor to spice them up.

Without further ado here’s the recipe. Enjoy! Oh, and you might want to make a double batch… these will go fast (kind of like my chickpea poppers)!

Cheesy Nacho Vegan Kale Chips

Yield: 6 servings

Serving Size: 1/6 recipe


  • 1 bunch of Kale, washed and dried completely (I used 1 bag of Trader Joes Organic Tuscan Kale)
  • 1 cup soaked cashews (I like to soak mine overnight in the fridge)
  • ? cup nutritional yeast (you can find this at Whole Foods in the bulk section, online, or at any health food store)
  • 1 red bell pepper
  • 1 tsp sea salt
  • 1 tsp minced garlic
  • juice of 2 lemons


  1. Preheat oven to the lowest temperature available (for me it was 150 degrees, but 200 will work as well)
  2. Put all of your ingredients (except Kale) in a large food processor and blend well until your mixture is the consistency of a thick sauce
  3. Combine Kale with your “cheese” mixture in a large bowl and coat well
  4. Line a large baking sheet with parchment paper or a Silpat and spread Kale chips as evenly as possible. You want to avoid too much overlapping here or the chips will take even longer to cook
  5. Bake at the lowest setting on your oven for 3-4 hrs. Yes, this is a big time frame but since you are essentially dehydrating it take a while. For reference, at 150 degrees, I left mine in for 3hr 20m. At the 2 hour mark you can start checking every 20 minutes or so. You’ll know the chips are done when they no longer have a soggy consistency, but instead are “chewy and crunchy”. Personal preference here, so dont get too scared!


Nutritional Info (per serving): 185 calories, 17g carb, 10g fat, 12g protein

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About Melissa

Melissa Wilson is a Certified Strength and Conditioning Specialist through NSCA and received her Bachelor’s degree from California Polytechnic State University-San Luis Obispo. In addition to in-person training, Melissa is the founder of ProShape Fitness -- a healthy living company, which specializes in online fitness and nutrition coaching for individuals who want to get back into shape and adopt healthier lifestyle habits.

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