The perfect crunchy, cheezy chips!
Servings Prep Time
1batch 15minutes
Cook Time Passive Time
1.5hour 1hour
Servings Prep Time
1batch 15minutes
Cook Time Passive Time
1.5hour 1hour
  • 1bunch Kale Leaves, Fresh (stems removed)(curly or dinosaur kale will work)
  • 1/2cup Roasted Mini Sweet Peppers(see note below)
  • 2 Tbsp Hemp Seeds
  • 2Tbsp Water
  • 1Tbsp Fresh lemon Juice
  • 1tsp Miso Paste
  • 3Tbsp Nutritional Yeast
  • 1/2tsp Pure Maple Syrup
  • 1tsp Smoked Paprika
  • 1/4tsp Garlic Powder, unsalted
  • 1/4tsp Onion Powder, unsalted
  • 1/8tsp Chipotle Pepper
  1. Preheat the oven to 170F. Line two baking sheets with parchment paper and set aside.
  2. Destem and rinse the kale. Keep the leaves as whole as possible as they will wilt as they are dehydrated in the oven. Using paper towels, pat the leaves dry. Be sure to remove as much water from the leaves as possible. Set aside. NOTE: Too much water left behind will result in longer cooking time.
  3. In a blender, blend together the remaining ingredients until smooth and creamy. NOTE: Do not add extra liquids – this will result in longer cooking time.
  4. Transfer the dried kale to a large mixing bowl. Add the cheese sauce. Toss and massage the kale with the sauce. Continue to work the sauce through the kale until all leaves covered. Place the coated leaves in a single layer on the baking sheets. Make sure the leaves are as flat as possible.
  5. Bake in oven for 1 hour. Turn off the oven and allow the chips to sit in the oven for 30 minutes. Remove both trays from the oven. Turn the oven back on to 170F. Flip the chips over and return to the oven and bake for another 30 minutes. Check to see if the chips are crispy. If desired crunchiness is not achieved, then turn the oven off and allow the chips to sit another 30 minutes and bake again for an additional 30 minutes if needed. Allow the chips to cool completely. Serve and Enjoy! Store in a ziplock bag at room temperature.
Recipe Notes

Roasted Mini Sweet Peppers:  Preheat oven to 450F.  Wash, destem and deseed peppers.   Place peppers on a parchment-lined baking sheet.  Bake for 30-35 minutes until peppers become wilted and the skin is blackened on one side.  Allow to cool and store in tightly sealed glass jar in the fridge until ready to use.

FLAVOR:  The flavor of the chips intensifies with drying, so do not add extra wet spices/liquids.  If more flavor is desired, add only dry seasonings.

STORAGE:  Chips will keep in a ziplock bag at room temp.  If need to re-crisp leftovers, reheat as same low temperatures (170F) and follow the same cooking cycle above.

Dehydrator Method:  These chips can be cooked in a dehydrator at 125F for 5-7hours.


Recipy by Get2dRoot Health and Wellness