Pizza Kale Chips

prep:20 minutes
cook:12 hours
Show nutritional information
  • Serves: 6
  • Calories: 304
  • Total Fat: 17g
  • Total Carbohydrate: 27g
  • Protein: 13g
These kale chips make a great snack food that won't land you in cheats-ville. They make a great addition to any paleo potluck spread, and can make even the pickiest of eaters adopt kale!

Serves: 6

Serves: 6decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Place the cashews in a bowl, cover with filtered water, and allow cashews to soak refrigerated for a minimum of 2 hours, ideally overnight.
  2. Drain the water from the cashews. Place the cashews in a blender or food processor. Add filtered water to just cover the cashews, and process until creamy smooth.
  3. In a large mixing bowl, stir together the cashew cream with all remaining ingredients except the kale. Stir until evenly combined.
  4. Rinse the kale, and pull the leaves from the fibrous stems. Tear into "chip" sized pieces.
  5. Toss the kale with the "pizza" flavored cashew cream. You may need to do this a little bit at a time, taking care to ensure even coverage.
  6. Dehydrate the kale chips at 105-115 degrees for 12 hours, then serve!


If you don't have a dehydrator, place the kale chips on a cookie sheet. Turn your oven to its lowest setting, and allow the chips to dehydrate lightly for 1-2 hours (more or less, depending on your oven settings).

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

Add a Note

My Notes:

Add a Note
Primal Palate Spice Blends

Other recipes you might like

Share a recipe

Upload your own recipes to Primal Palate, and help others find great food on our site,, meal planner and app!

Primal Palate Cooking Channel


    1. lalado
      February 6, 2013

      Thank you for the great recipe! I love cheesy kale chips, and love your idea of making them pizza flavored. Definitely trying this! This is why I soak big batches of cashews and keep them on hand in my freezer 🙂

    2. CAL
      April 23, 2013

      Can not WAIT to try this! I use the oven dehydration method – works like a CHARM! And Kale is going to start showing up at Boulder Cty Farmer’s Market soon….YAY!! (thanks to lalado for tip about soaking BIG batches of cashews & freezing)

    3. Yule
      May 18, 2013

      Wat does the yeast do? I’m not sure what to take, yeast that I used to bake bread with, before my Paleo adventures? Or is this something else?

    4. May 18, 2013

      The ingredient says: 2 Tbsp Nutritional Yeast, Lewis Labs Brewers Yeast Buds (from sugar beets)

      So no, not just any old yeast. The Lewis Labs Brewers Yeast is grown from beets.

    5. Canklefish
      June 17, 2013

      The crispy kale recipe I’ve been using has yielded dreamy results. Now this “pizza” topping could take things to a whole new level. For lazy folk like myself, I’m guessing a simple cashew butter would eliminate the soaking and blending…

      Good stuff!

    6. Bravari
      August 28, 2013

      Question; Is the yeast necessary? I have an intolerance to yeast. What will be the difference in the chips?

    7. rhamor
      October 10, 2013

      Nutritional yeast adds a nutty/cheesy flavor without adding dairy so I think that’s why it’s in there…

    8. canonshooter
      December 24, 2013

      Wow, these are amazing! I like them a little saltier, so after I’ve spread them out on cookie sheets, I sprinkle a little sea salt on them. I don’t have a dehydrator, so I put them in my oven at it’s lowest temperature which is 170F and it takes about 5 hours to dehydrate. They don’t last long in my house!

    9. MrsZimm13
      January 15, 2014

      Hello- Please tell me the purpose of the cashew cream. I tried subbing almond butter as I didn’t have cashews and this did not turn out good at all.

      The paste would not stick to the kale leaves, which I don’t understand. What is the consistency of the cashew cream? Is it like almond better or looser?

      Since I used organic products and didn’t want to waste this concoction, I rubbed it into cauliflower florets and baked. They tasted good- needed a bit more salt, but were otherwise pretty good.

      I was looking forward to the kale pizza chips though. What do you think went wrong?


      1. January 16, 2014

        The cashew cream is loser and tends to coat the kale better, helping to give the kale chips a crunchier texture. I’d recommended giving the recipe another shot using the cashew cream. You can also order cashews via Amazon which might be more cost effective. Happy cooking!

      2. January 23, 2014

        Cashew cream is a non-dairy way to make something akin to “cheese”. Almond butter does not have the correct flavor or texture. The cashew cream is most like a smooth cottage cheese (though not in taste! Texture only.) I’m sorry it didn’t turn out right for you. Usually if we know of a good substitute for an obscure ingredient, we’ll make a note of it in the recipe. In this case, we don’t know of a sub for the cashew cream unfortunately.

    Write a Review

    You need to be registered and logged in to post a review.