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Vegan Cheesy Kale Chips {oil-free, raw}
An overwhelming YES on my Instagram post last week + the fact that I scarfed these babies down in almost one day brought me to the conclusion that these must be shared on my blog!
Vegan Cheesy Kale Chips {oil-free, raw}Vegan Cheesy Kale Chips {oil-free, raw}And please let us take in this cute shots of my kitty Goji standing watch over the kale chips as I photographed them. She wasn’t at all interested in trying them for herself, she just wanted to be a part of all the fun per usual 😛
Vegan Cheesy Kale Chips {oil-free, raw}
I initially only had the intention to create these as a small experiment and to photograph only for social media, but these photos will just have to do because I really want to share this with you guys! And after putting together this recipe on my blog, I realized just how similar it is to my oil-free Spicy Cheezy Kale Chips recipe, no wonder it sounded all too familiar. But I did change the recipe up a bit, adding in a few more thannngs, and I would say that my favorite of the two is this one, but you should try them both yourself and be the judge 😉

Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

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Crispy Cheesy Kale Chips {vegan, oil-free, raw}

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  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 12 hours 15 minutes
  • Yield: 3-4


  • 1/2 cup sun dried tomatoes (no salt added)
  • 1/3 cup nutritional yeast
  • 1/2 red bell pepper
  • 1 1/2 cup cherry tomatoes
  • 1 stalk celery
  • 1/4 cup fresh cilantro
  • 3 tbsp lemon juice
  • 2 tbsp hemp seeds
  • 11 1/2 tsp chili powder, to taste
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 3 bunches of kale (I used curly and lacinato)*


  1. Wash and dry kale. remove stems if you would like (I left them on).
  2. Blend all of the ingredients together except for the kale.
  3. Place the kale in a large bowl and pour all of the sauce over. Massage the sauce into the kale with your hands until easily and thoroughly distributed.
  4. Place in a dehydrator* on 115-120F for 12-14 hours, checking doneness around 12 hours.


You may break the kale up in half or thirds for bite-sized pieces, or you can dehydrate them whole as I did for larger bites.
This is the dehydrator brand I use 🙂 I have a 4 tray with a black door!

  • Prep Time: 12 hours 15 mins
  • Category: Snack
  • Cuisine: Vegan

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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. I once bought cheesy kale chips in an organic grocery store. It was the first time that I ever ate kale chips and it first was kind of a “taste shock”. I’ve never eaten anything like this before. But after a while, I was surprised that I began to really like them and couldn’t stop eating. It was such a great experience to make. Although kale chips are tasty, it’s nothing I eat a lot. Since then I never even ate them. Just because I am not too thrilled or feeling like I HAVE to buy them.
    Still I can recommend them. Just go for it! 😀

    1. Haha I understand that feeling exactly! It didn’t happen to me with kale chips but I feel ya 😛 Well, I hope that one day you can try this recipe out 😉