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Learn how to make crispy, flavor-packed and satisfying ranch kale chips at home in less than an hour.

Baked Vegan Ranch Kale Chips up close in a bowl by sweet simple vegan

Does anyone else just smash a whole bag of chips in one sitting? I know we can’t be alone on this. We are major snackers and chips are something that we always gravitate towards. So, to tackle this habit, we thought it would be fun to create healthier chip options so that we wouldn’t have to eliminate our snacking all together, but instead make better choices with this option.

Herbs and spices on a marble board as ingredients to make vegan ranch kale chips

We based this recipe off of our Vegan Ranch Dressing recipe. Instead of opting for vegan mayo and sour cream, we instead made cashew cream. It was a HUGE success and we are really happy with the final outcome.

Curly kale in a large bowl covered in vegan ranch dressing for baked kale chips by sweet simple vegan

All you have to do is blend up the dressing ingredients, pour them over the kale leaves in a large bowl, and then massage everything together using clean hands. Just be sure to try your best to get every last bit to coat the kale, including what clings to the sides.

Vegan ranch kale chip on baking sheet before going into the oven by sweet simple vegan

Be sure to store the chips in an airtight container at room temperature. They will be good for up to 1 week 🙂

Close up overhead shot of baked vegan ranch kale chips in a white bowl by sweet simple vegan

If you’re looking for more snack ideas, we’ve got you covered:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Baked Vegan Ranch Kale Chips up close in a bowl by sweet simple vegan

Vegan Ranch Kale Chips

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5 from 3 reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 50 minutes
  • Yield: 8 servings


Learn how to make crispy, flavor-packed and satisfying ranch kale chips at home in less than an hour.


  • 1 cup raw cashews
  • 1/3 cup water
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon vegan Worcestershire sauce
  • 1 tablespoons apple cider vinegar or lemon juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3 tablespoons fresh parsley, finely chopped
  • 1 1/2 teaspoons fresh dill, finely chopped
  • 2 teaspoons fresh chives, finely chopped
  • Salt and pepper, to taste
  • 10 ounces kale, stems removed


  1. Bring a small pot of water to a boil and remove from heat. Add in the cashews and soak or 20 minutes or until softened.
  2. Drain the cashews and transfer them to a high-speed blender or a powerful food processor, along with the 1/3 cup of water, nutritional yeast, vegan Worcestershire sauce, apple cider vinegar or lemon juice, onion powder, and garlic powder, and blend until the mixture is as smooth as you can get it, stopping to scrape down the sides as needed. Keep in mind that it will not be completely smooth. Add in the parsley, dill, and chives, and pulse them in until well combined. Season with salt and pepper as desired and adjust seasonings to taste.
  3. Place the kale leaves in a large bowl (if your bowl isn’t big enough, divide into batches). You can tear the kale if you would like but there is no need too. Tearing the kale will result in small kale chips. Pour the blended mixture over the kale and using clean hands, massage the dressing in until the leaves are evenly coated on both sides. Try your best to get every last bit to coat the kale, including what clings to the sides.
  4. Oven Option: Preheat the oven to 300°F and line two large baking sheets with parchment paper or a silicone mat. Arrange the kale in a single layer on the prepared baking sheets and place into the oven for 20 minutes. Remove the trays from the oven, carefully flip over each piece of kale, and then place the trays back into the oven for an additional 20 minutes. Remove from the oven and allow the chips to cool completely on the trays before servings (this will help them crisp up even more).
  5. Air Fryer: Arrange the kale in a single layer in your air fryer (since air fryer baskets are typically very small, you will need to cook in several batches) and cook at 300°F for 8-10 minutes, or until crispy! 
  6. Store the chips in an airtight container at room temperature for up to 1 week.


  • This recipe is adapted from our Vegan Ranch Dressing recipe.
  • If you have a dehydrator, you can dehydrate the chips instead at 115°F for about 8 to 10 hours, or until dry and crispy.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Snacks
  • Method: Oven
  • Cuisine: Vegan, Gluten-free

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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  1. Hi first you two are just awesome to watch so thank you. What temperature did you use on your air fryer for the kale chips? Tks

    1. Hey Chantal,

      Thank you so much. We just updated the recipe, so it should now reflect the air fryer instructions 🙂 Sorry about that!

  2. I wish I could give this more than 5 stars! I’ve tried several of your recipes and am NEVER disappointed! You have the most consistently delicious, simple, and accurate recipes from any vegan blog.

  3. Just pulled two sheet pans out of the oven — so good! I have to admit, I tasted a few leaves before they were baked and found them a little too tame for my taste, so I added a good squich of sriracha, then sprinkled some Tajin (spice mix of red chili, sea salt & dehydrated lime) on before they went into the oven. This is so good. I fear these bites of yum might not make it through the night. Cheers!

  4. This was so good! Sadly, my blender didn’t blend the cashews that well but those leftover crumbles tasted great as a salad topper 🙂