Dehydrating · Trail Cooking · Vegan · Vegetarian

Cashew Kale Chips

I recently featured this recipe on my personal blog, Gazing In. It is a great way to introduce raw/mostly raw foods into your diet and have a crunchy/tasty treat that can be trail friendly. Check out the link to see the full blog post including more information on products/methods used. I am currently adding a new page to our Dehydrator 101 section on TrailCooking that will feature recipes that are raw friendly.

On the dehydrator:

Cashew Kale Chips


  • 1 cup raw cashews
  • 1 tsp fine sea salt
  • 1 tsp apple cider vinegar
  • 2 Tbsp extra virgin olive oil, preferably organic
  • 1/3 cup filtered water
  • 5 cups kale leaves, spines removed and torn into bit-size pieces, preferably organic or naturally grown


Soak the cashews in 2 cups filtered water for 1 to 8 hours, as long as you have time. Drain.

Add the cashews, salt, vinegar, oil and water to a high-speed blender, process on high until smooth. Scrape into a large bowl, add the kale and stir to coat.

Place on dehydrator trays, single layer. Dry at 150° until crispy, about 4 to 8 hours, depending on humidity. Store in an airtight container once cooled.

No dehydrator? No problem. Dry at the lowest setting in your oven on cooling racks (non-coated metal only), check often, about 4 hours drying time.


PS: Yes, the temperature is a bit higher than usually called for “raw” foods. If you are a purist lower the temperature setting on your dehydrator and dry for longer. Expect it to take an additional 4 to 6 hours if below 118°.

PS2: Have small or broken bits of chips? Add them on top of rice, potato, quinoa or pasta dishes for flavor!

Proudly made with a Vitamix Blender:

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