Cheesy Calcutta Kale Chips
A healthy crunch!


  • 3⁄4 pound curly kale (1 very large bunch or 2 medium bunches), stems and ribs removed
  • 3⁄4 cup non-roasted, non-salted cashews
  • 1 medium red bell pepper, seeded, deribbed and coarsely chopped
  • 1⁄4 cup raw sunflower seeds, soaked overnight and rinsed
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons nutritional yeast
  • 2 tablespoons diced yellow onions
  • 1 tablespoon coconut nectar or maple syrup
  • 1⁄4 teaspoon ground turmeric
  • 1⁄2 teaspoon sea salt


  1. Rinse the kale and remove as much of the moisture as possible using a salad spinner or paper towels. Tear the kale into bite-size pieces. Let the kale air out on a clean surface while you do the next step, so that it will be saturated with the dressing and won’t get weighed down by any water.
  1. Prepare the dressing. Combine the remaining ingredients in a food processor or blender and process until smooth.
  1. Place the kale and the dressing in a large bowl and mix well with your hands to ensure the leaves are well coated.
  1. If you are using a dehydrator, place the kale on the dehydrator trays, and dehydrate at 110°F overnight, or until crispy. Flip the kale about 12 hours into the dehydration process to ensure that all parts are crispy.
  1. If you are using an oven, arrange the kale on 2 baking sheets in a single layer, and bake at the lowest temperature, with the oven door cracked open. Stir the kale chips halfway through the baking process to ensure all parts are crispy. When I tested this method at my parents’ house, it took about 3 hours, and the lowest setting on their oven is 170°F. Everyone’s oven is different, though, so set timers and check along the way!

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