Kale Chippies

Kale chips recipe

A delicious savoury snack, packed full of goodness, rich in iron and protein and a convenient way to get more greens into your diet.



  • RAW





  • 1 bunch fresh curly Kale (approx 250g)
  • 1 cup Raw Cashew Nuts (pre-soaked for 2-4hrs)
  • 1/3 Cup Savoury Yeast Flakes
  • 2 cloves Fresh Garlic (crushed)
  • 4 tblsp water
  • 2 tblsp lemon juice
  • 1 tblsp Coconut Nectar
  • 1 tblsp Olive Oil
  • 1 tsp Celtic Sea Salt


Place all ingredients except the Kale into a food processor and blender and process until well combined. You can add extra water if needed to make a more runny consistency. Remove the stems from the Kale then pour over the mixture and massage in until the Kale is well coated. 

You can finish it off in two ways, either lay it out on baking trays and place in oven on low heat until well dehydrated and crispy, or use an electric dehydrator. The more heat you use, the quicker they will crisp up, but beware that if they are heated above 46 deg they are not considered 'RAW' anymore. The more heat they get, the more nutrient loss that will occur, so we suggest lower heat for a longer period for maximum nutrient survival.