These are one of my favourite chippys (as us Aussies call them.)  I often have a tub of them ready for the neighbourhood kids who come around for playdates asking for more of 'those green cheesy chips!'  These have proved to be very popular with little hands, so often I make a double batch.  Oh yes we can get more greens into our children and kale chips I have found are so much yummier if you make them at home and try to get the kids involved!  If you like to spice things up a bit, as I do (not recommended for the kiddies) add in 2 teaspoons of dried chipotle powder.


1 Cup (152g) Pumpkin Seeds (Soaked 8 hours, or overnight, sprouted)
1 Cup (121g) Yellow Bell Pepper (Aprox. 1 yellow bell pepper, seeded and chopped)
1/4 Cup (20g) Nutritional Yeast
1/3 Cup (75g) Lemon Juice
3 Tbsps (72g) Coconut Nectar
2 Tbsps (55g) White Miso Paste (Unpasturised)
1 tsp (5g) High Mineral Raw Salt
2 (packed) Tbsps (10g) Fresh Dill (Minced, or dried dill)
2 Cups Filtered Water
2 Heads - Destemmed 490g Curly Kale Leaves


In a high speed blender, blend all ingredients (except the dill) together until creamy smooth.

Add in the dill to the blender and pulse for a few seconds until combined (you don't want your cheese to turn green!)

In a large bowl place all of the de-stemmed kale inside.  Pour the cheesy dill mixture over the top and then massage by hand to coat each piece of kale.

Prepare 3 - 4 dehydrator trays lined with drying sheets.

Lay out each piece of fully coated kale onto the trays leaving enough space between the kale to allow them dry properly.

Place trays into the dehydrator at 118F for 8 hours.  Once semi-dried on the top, remove drying sheets and place kale directly onto the mesh trays and continue dehydrating for another 16 hours at 118F, or until crunchy and dried all the way through.