Kale Chips - The Nourished Yogini
Leanne Gerich is a Registered Holistic Nutritionist and Vinyasa Yoga Instructor.
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Kale Chips

About This Project

Easy, “Cheesey” Kale Chips are nutrient packed and satisfy salty cravings!


  • 1 head of kale, ripped up into small 2 inch pieces
  • 1/2 cup cashews
  • dash of cayenne pepper (I go VERY light on this stuff)
  • 2 teaspoons hemp seeds
  • 1/2 cup nutritional yeast
  • 1 teaspoon rock sea salt (to taste)
  • 1/4 fresh lemon juice
  • 2 tablespoons raw apple cider vinegar
  • preferred oil to reach consistency (I used sesame oil but olive oil would do)


Preheat oven to 400 degrees.  In a food processor, or Vitamix/Blendtek (high quality blender), combine cashews, salt, cayenne, hemp seeds, and nutritional yeast.  Blend dry to make a mixed powder of the nuts.  Transfer powder to a large bowl and squeeze in lemon juice and add the apple cider vinegar.  Mix well.  Pour a splash of oil in, continue mixing, and increase oil until the mixture becomes similar to pancake batter.  Shouldn’t take too much oil.  Once fully mixed, add half of the chopped kale.  Mix with hands until kale seems quite coated with sauce.  Transfer that half to a large oven pan and repeat for last half. There shouldn’t be much sauce left after kale has been marinated.  Lay kale out on the pan *without any pieces over lapping each other (this will make them soggy).  It will probably take two trays to cook it this way.  Set timer for 10-14 minutes and bake.  Check after 10 minutes to make sure kale is not burnt.

Kale chips turn into chips quickly after the ten minute mark.  If removed one minute too soon, they will be soggy.  If they aren’t removed fast enough, they will burn!  Don’t be discouraged if that happens.  Learn how hot your oven is and keep an eye on it.