Oil Free Cashew Glazed Kale Chips Recipe

Last week was a kale kind of week.  First, I bought 10 bunches of kale–could not miss 5 for $5 sale! (remember, you can always freeze extra greens) Then our farm share had a good portion of kale in it too.

We started with kale smoothies, progressed to kale salads (on the image, served with the best vegan mac and cheese you will ever try!)…


and finished off the week with cashew glazed kale chips.  Although I shared a kale chips recipe before, this is a new variation.  The chips turned out delicious! They simply melted in my mouth.

Sprout helped me, so, all credit goes to her, especially for her lovely face, which was covered in cashew glaze in a matter of moments.


In today’s post you will learn how to make kale chips. We make our chips oil free, and I suggest you do the same, to avoid clogging your arteries and driving up your cholesterol.

Oil Free Cashew Glazed Kale Chips Recipe



  • 3 bunches of kale (about 18-20 full kale leaves)
  • 1/2 cup sunflower seeds
  • 3/4 cup cashews
  • 1 3/4 cup water
  • 1/2 tsp Himalayan or sea salt (or to taste)
  • 1 tbsp of your favorite spice (I use Kirkland organic)
  • 2 cloves of garlic (or to taste)
  • 2 tbsp lemon juice


  • De-stem kale (separate leaves from the stem–you won’t be using the stems)
  • Wash and dry kale (use a salad-spinner to get water off the leaves, or pat dry with a paper towel)
  • Tear kale into bite size pieces (image below); place into a large mixing bowl
  • Place seeds, cashews, water, salt, spices, peeled garlic cloves and lemon juice into a high-speed blender and blend until mixture is creamy and smooth
  • Pour cashew glaze over kale bits
  • Toss by hand, until leaves are well coated


(Raw) Dehydrator Option

  • Place glazed kale on dehydrator trays, one layer height (so, separate chips one from the other, so they do not stick, but you do not need to leave too much space between them). I have a 9-tray dehydrator, so, I spaced the trays apart (ended up with full 4 trays), so that the chips were not squished.
  • Set dehydrator to 115-118 F; dehydrate for 6 hours or until crisp

(Baked) Oven Option

If you do not have a dehydrator, you can still make kale chips. Although the chips will no longer be raw, they will still have plenty of nutrition to keep your body happy. 

  • Preheat oven to 225 F
  • Lay out raw chips on baking sheets lined with parchment paper
  • Bake for 7-10 minutes or until crisp; careful not to burn them
  • Cool before serving

Store chips in an air-tight container.


Between Sprout and I, it took us only two days to finish the entire batch!  I think she had most of them. They are that good!

Make them.  Enjoy them. Tell me how you liked the recipe. And, please, share it (social share buttons are at the top and bottom of this post).

What Toppings do you use on Kale Chips?

Do you dehydrate or bake your kale chips? And what toppings do you like on them?

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