Kale Crisps

from Sandra Hood, RD
Author of ‘Feeding your vegan child
Twitter: @sandrahood121
Instagram: vegan_dietitan_sandra

These are so popular with children and a great way to get a green leafy veg into them!



Good for:



Overnight soak
15 mins prep
14 hours cook


  • 250g kale
  • 125g cashews
  • 200ml water
  • 1 clove garlic
  • 1 small onion
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt

Step by Step Instructions

Step 1

Soak cashews overnight or for at least 6 hours.

Step 2

Wash and dry kale

Step 3

Put all other ingredients in blender until smooth

Step 4

Coat kale with cashew mixture

Step 4

Spread on sheets and put in dehydrator for around 14 hours or if you don’t have one, cook in oven at 40-60 degrees for around 14 hours until crisp.


This makes a large batch and will keep in a sealed container in the fridge for at least a week.

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