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Nacho Cheese Kale Chips

Serves: 4


1 cup cashews

1 cup shredded carrots

1 cup filtered water

2 Tbsp nutritional yeast

2 tsp Olive Oil Divine's Fajita Seasoning

1/2 tsp lemon juice

1 tsp Olive Oil Divine's Himalayan Pink Salt

1 tsp pureed garlic (about 2 cloves)

1/2 pound stemmed curly kale (about 1 1/2 large bunches)


Soak the cashews in water for 4-6 hours, rinse, and drain.

To make the cheese sauce, combine the cashews, carrots, water, nutritional yeast, lemon juice, salt, garlic, Fajita Seasoning.

Blend until smooth and creamy.

Wash and towel dry the kale and put it in a large bowl.

Toss the kale with the sauce, making sure the sauce is clinging to the leaves.

Place the leaves on dehydrator trays covered with a nonstick sheet.

Make sure that each leaf is separated from the others so they dry quickly and evenly.

Dehydrate at 105 degrees F for about 12 hours or until crisp.