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'Cheesy' Kale Chips

Blog Recipe

Makes: 1.5 cups 'Cheesy' sauce

Serves: 2-4

'Cheesy' Kale Chips



  • 2 large bunches of kale
  • 3/4 cup tahini
  • 1/4 cup tamari
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 1-2 cloves garlic or 2 tsp garlic powder
  • 1 lemon (juice only)
  • 1 pinch sea salt
  • 1 pinch cinnamon
  • 2 Tbsp nutritional yeast


  1. Rip kale up into whatever size you want your chips
  2. Dry with a paper towel to remove excess moisture and place in a large glass bowl
  3. Place tahini, tamari, apple cider vinegar, water, garlic, lemon, sea salt, cinnamon and nutritional yeast in your 2L wet container and blend on high speed until it is well combined.
  4. Pour over your kale and don’t be afraid to get your hands dirty.
  5. Place on your dehydrator sheets and dehydrate for about 6 hours at 60 degrees Celsius. We used the Sedona dehydrator however, the Excalibur dehydrator will work as well.


Dehydrate for longer if you want them super crispy.

Blog Recipe

This is a recipe from Claire's Blog Post, 'Cheesy' Kale Chips.
View more Blog Posts here



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