Make Your Own Healthy Kale Chips (Tasty Recipe Included!)

Kale Chips

By Jamin Mendelsohn

Guest Writer for Wake Up World

I don’t know about you, but I love a good kale chip! Crunchy, flavorful, green – this is a snack I am happy having most days.

I realized my love for kale chips a few years ago, and thus began my quest for the perfect kale chip recipe. Batch after batch in the oven – the hearty leaves either became so delicate that they would crumble to the touch, or I would leave them in for one minute too long and the leaves turn a dreaded dark color letting me know they were burned before even tasting them.

Sure, I could buy a decent kale chip at the store, but that habit can get expensive, and I take pride in making my own snacks.

After much consideration (and a move to an apartment with increased counter space) I decided to invest in a dehydrator! My plan was to make all sorts of dehydrated goodies, but really, this gadget was in service of the almighty kale chip. No regrets. These chips draw raves from everyone in the office!

(Please note: if you don’t have a dehydrator, you can use your oven. Instructions for both methods are provided below).


1 bunch Kale (Organic preferred)

4 oz. Raw Cashews (soaked for 1 hr)

8 Sun-Dried Tomatoes (re-hydrated in water, and keep the water)

Juice of 1 Lemon

2 Garlic Cloves

1 Tbsp. Nutritional Yeast

Sea Salt & Pepper


1. Combine all ingredients (except the Kale) in a food processor or blender. Add 4 Tablespoons of your tomato water. Blend or process until you have a fairly smooth paste (a few chunks are OK).

2. Wash and dry the kale leaves. Combine the kale and cashew paste in a large bowl, and toss until leaves are evenly coated.

Dehydrator method:

3. Place leaves in a single layer on dehydrator sheets.

4. Dehydrate for 10-12 hours at 115 degrees. I like to start mine at night, and wake up to perfect kale chips!

Oven method:

3. Preheat oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper and place leaves in a single layer.

4. Bake for about 10 minutes.

About the author:

Jamin Mendelsohn is a long time member of the writing team who began juicing 4 years ago and hasn’t looked back. As a vegetarian, Jamin likes to experiment with juices, smoothies, veggies and legumes, always finding ways to sneak in her all-time faves: fennel, leafy greens, chickpeas and avocados.

Follow Jamin on Twitter or visit her website


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