Vegan Cheesy Kale Chips
Crispy, savory, and genuinely addictive, these kale chips manage to taste remarkably cheesy without a single drop of dairy in sight. The secret is a blended coating made from soaked raw cashews, nutritional yeast, lemon juice, and a smoky spice blend — it clings to every curly leaf and bakes into something deeply satisfying. Massaging the coating into the kale by hand is the move here, making sure no leaf goes uncoated before the trays go into the oven. A low 300°F bake is key: it dries the chips out slowly so you get that light, shatteringly crisp texture instead of something chewy or burnt. The smoked paprika and garlic powder give the coating real depth, and a pinch of cayenne (totally optional) adds a gentle kick if you're into it. This recipe makes four servings, so it's great for sharing — though fair warning, they tend to disappear fast straight off the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 large bunch curly kale (about 8 oz), stems removed, leaves torn into 2-inch pieces
- ½ cup raw cashews, soaked in water for 2 hours then drained
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ¼ cup water
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Soak the cashews in enough cold water to cover by 2 inches for 2 hours, then drain and rinse well.
- 2
Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!