Jalapeño Salsa Kale Chips

A delightfully spicy twist on the classic kale chips




  1. In a high-speed blender, blend the cashews, salsa, lime juice, jalapeño and nutritional yeast until you have a smooth and creamy mixture.
  2. Place the kale in a large bowl and pour the cashew mixture on top.
  3. Use your hands or a spoon to massage the coating onto the kale. (If you’re worried about the spiciness, wear gloves or use a spoon. Remember to wash your hands well after making this and don’t touch your eyes after handling anything spicy!)
  4. Place the coated kale onto a baking sheet or Teflexx-lined dehydrator sheets if you’ll be using the dehydrator.
  5. Sprinkle with extra nutritional yeast and a little sea salt.
  6. Dehydrate at 115 degrees overnight, until crispy and perfect. You can also cook these in the oven with the door ajar on the lowest setting.

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