• PREP
  • COOK
  • SERV


  • 8 cup Kale, leaves from 1 bunch, veins removed
  • 1 cup raw Cashews
  • 1/2 cup (small can) Muir Glen, organic tomato paste
  • 2 Tbsp Nutritional Yeast, (Bragg's, Bob's Red Mill or Premier Research Labs)
  • 1 tsp dried Oregano
  • 1 tsp dried Marjoram
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp dried Basil
  • 1/2 tsp dried Rosemary
  • 1/2 tsp Premier Pink Salt (or Celtic Sea Salt)
  • 1/4 tsp Red Pepper Flakes, crushed
  1. Place the cashews (or substituted nuts) in a bowl, cover with filtered water, and allow cashews to soak 3 hours, while in the refrigerator. (nuts can soak overnight)
  2. Drain the water from the cashews. Place the cashews in a blender or food processor.
  3. Add freshly filtered water to just cover the cashews, and process until creamy smooth (may add more water to achieve creamy texture, if necessary).
  4. In a large bowl, mix together the cashew cream with all remaining ingredients except the kale. Stir until evenly combined.
  5. Rinse the kale, and pull the leaves from the fibrous stems. Tear into “chip” sized pieces.
  6. Take a handful of kale and toss “pizza” flavored cashew cream. You may need to rub mixture on kale leaves for even coverage.
  7. Dehydrate the kale chips at 105-115 degrees for 12 hours, or until dry and crunchy like chips – then serve!


If you don’t have a dehydrator, place the kale chips on a cookie sheet. Turn your oven to its lowest setting (175-180 degrees), and allow the chips to dehydrate lightly until chips are dry and crisp (approximately 2 hours).



To increase health benefits of this snack, substitute 1 cup of cashews with 1/4 cup sunflower seeds, 1/4 cup hemp seeds, 1/4 cup pepitas (pumpkin seeds), 1/4 cup pecans.