Recipe: Cheesy Kale Crisps

by Polly N on October 6, 2010

Okay! After a lot of requests from friends and family here is the recipe for Cheesy Kale Crisps. I love being creative in the kitchen but these days the first question I am asked is not “How are you?” but “What are you making?” or “What can I eat?!” To be honest, I secretly quite like it as I’m the normally the first one to get out all my tubs of food and force-feed whoever happens to have popped round. I have turned into a FEEDER! A healthy one though!


I am WARNING you – these Cheesy Kale Crisps are more addictive than Pringles AND they are a trillion times healthier! I made some to take to the cinema last night and gave my friend responsibility of holding them in the car. Big mistake! Huge! She made the fatal, fatal error of dipping her thieving little fingers into the tub about a minute into the journey and then it was game over, she couldn’t stop! Thankfully, she did manage to refrain from eating them all, only after I confiscated them though!

Here’s how to make them.

Cheesy Kale Crisps

There are many different varieties of Kale so use whichever you have available but make sure you get rid of the tough stem as it’s not that nice.

  • 3 cups tightly –packed kale
  • 3 tbl olive oil
  • 1 tbl Himalayan crystal salt or Celtic sea salt

Cheese Topping

  • 1 red bell pepper
  • Juice of 1½ lemon
  • 1 tsp salt
  • ½ tsp paprika
  • 1 cup cashew nuts
  • 1 tbl nutritional yeast (optional – this gives it more of a cheesy flavour but isn’t vital)

Strip the kale from its tough centre stem and combine in a bowl with the olive oil and salt. Massage the leaves with your hands until all leaves are covered. Set aside. (Don’t throw away the stems – they are full of juicy goodness so use them in a juice !)

In a food processor, mix the cheese topping ingredients until it forms a smooth mixture. Drain any excess liquid from the kale and pour in the cheese mixture. Mix again with your hands until all leaves are coated with the cheese. Lay the leaves out on a Paraflexx sheet and dehydrate at 105°F for 12-18 hours until crispy. (If you don’t have a dehydrator, place kale onto a baking tray and leave in the oven on the lowest setting with the door ajar until all leaves are crispy.)

As you can see, these crisps nearly didn't even make it to a bowl!

Geek Time: You can eat these in the knowledge that you are eating a super healthy snack because Kale is a highly nutritious vegetable with powerful antioxidant properties and is thought to be anti-inflammatory. (Inflammatory conditions create disease so we need to eat as many anti-inflammatory foods as possible.)

It is packed full of beta-carotene, vitamin K (how could it not? It’s Kale afterall!), vitamin C, calcium and contains potent anti-cancer properties.

I hope you enjoy this recipe. I have no doubt that you will!


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{ 11 comments… read them below or add one }

Lindsey Smith February 24, 2011 at 1:34 am

I’m so in love with these. Dehydrated them over night last night and by 10am they were gone :)

Next time I’ll try making them with more Kale, while I liked them covered in the cheese mixture, my sister said she would prefer that they had less cheese.

I’m making them again tomorrow… because they’re a new addiction for me lol.

Thanks for the recipe Polly :)



Suz October 15, 2011 at 8:18 pm

Fancy trying these diy-style as balked at the price of buying them ready made in our local organic food store. However … how do they taste without the cheese? I am starting a candida diet :( to see how it helps with alopecia areata and M.E. so need to go without the cheese (I think).


polly October 16, 2011 at 10:20 am

hey Suz,

You could try just drying them with some flavourings such as tamari, and herbs. In fact ill give them a go this avo as I have SO much kale in my fridge!



Mimi February 18, 2012 at 3:39 pm

Hi, I am jus discovering this healthier way of eating…juicing/blending/raw etc…How can I find nutritional information, (calories, fiber, etc) on recipes such as the Cheesey Kale Chips?


polly February 18, 2012 at 3:44 pm

Hey Mimi
To be honest, Im not sure. I don’t count calories because you don’t need to if you’re eating a healthy whole foods diet. Maybe try googling a site where you can input the ingredients/recipe and it give you some idea?


Alison March 11, 2012 at 9:27 pm

Hi, I am looking forward to making these but I don’t eat cashews – what would be the best substitute, macadamias?


polly March 12, 2012 at 8:33 am

Yes definitely! Macs will work well as will macs and pine nut combo!


Alison March 16, 2012 at 9:08 pm



M July 28, 2012 at 10:37 am

Hi Polly, I’d love to try this recipe but can’t eat capsicum (bell pepper). Is there anything else I can substitute? Also, just confirming there isn’t actually any cheese in the recipe, just a cheesy flavor from the other ingredients?
Thanks, M


polly July 28, 2012 at 12:09 pm

Hi Mercedes, there’s no conventional cheese in the recipe, no. It’s the ingredients in the recipe that make it cheesy. Instead of using bell pepper, you could try making an alternative sauce with something like tahini or nut butter instead for a creamy mixture.


Helen August 10, 2013 at 11:04 am

Thanks Polly,these are seriously yummy and very very very moorish. I only used half the cheese mixture & have frozen the other half (hope that’s ok?)… For Others without a dehydrator, I put them on the bottom oven shelf, gas mark 1, with the door slightly ajar for 3 1/2 hrs. This ensures that if there are any left over (!) they’ll stay crispy for a couple of days. DELISH :-)


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