Kale Chips

I adapted this from Kris Carr’s Crazy Sexy Kitchen, a cookbook I recommend to everyone. I made a few changes not many because it’s perfect the way it is, I just didn’t use as much onion powder & salt.

These are flavorful, crunchy, and delicious. I like to make a batch of these at the beginning of the week and eat them as a healthy alternative to chips.

Kale Chips

You will love these, they will not last longer than a week because you will want to eat them all up.
Course: Snack
Cuisine: American
Keyword: crisps, kale, kale chips
Servings: 6 servings
Author: Kris Carr



  • Soak the cashews, overnight.
  • Remove kale ribs (save for juicing or just eat whole as crunchy snacks — if you have a dog they love these).
  • Tear the leaves into large pieces, approximately the size of your palm.
  • Wash thoroughly and dry. 
  • Drain cashews.
  • In a high-speed blender, blend with the remaining ingredients. The final product should be smooth and creamy and resemble a thick dressing.
  • In a large mixing bowl, thoroughly coat the kale pieces with the cream.
  • On a dehydrator tray place coated kale, leaving enough room for air to circulate around them.
  • Dehydrate overnight until kale pieces are crisp and light.


*This recipe took up my full 9-tray dehydrator if you cannot accommodate all the chips, split the recipe in 1/2 or do this in batches.
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