November 02, 2020 1 min read

RECIPE BY GIZEM FROM @bonjourbonita

There's so much you can do with a dehydrator. If you have one, you better not pass this one up! Guaranteed fresh, delicious and crispy without frying and all the unhealthy ingredients.

    • Fresh Kale, 1 big bunch
    • Cashews, 1 cup
    • Sunflower Seeds, 1/2 cup
    • Water, 1 cup
    • Lemon Juice, 2 tbsp (from a fresh lemon)
    • Chipotle Pepper, 1 (you can use your kind of favorite spice)
    • Salt, 1/4 tsp
  1. Wash the kale and remove the stems. Then using a salad spinner or dry with kitchen paper. Make sure to dry the kale leaves thoroughly. Transfer the kale to a large bowl.
  2. For spicy cashew sauce. Put all the ingredients in the blender. stir until a creamy consistency is achieved. Make sure there's no grain in it.
  3. Add the spicy cashew sauce over the leaves. Preferably join with your hands. Make sure the cabbage leaves come all over the sauce.
  4. Place parchment papers over your dehydrator trays and place kale leaves on that.
  5. Dehydrate for one hour at 155F, and then bring down heat to 110F and continue to dehydrate for 10 to 12 hours. After 10 hours, have a taste. If it's crispy enough, it's done. If not, continue for another 2 hours.
  6. Chips stay fresh and crunchy if stored in an airtight glass container.


Gizem is a digital designer who loves to share the beauty of life and travel. She is passinate about making healthy and delicious food too. She loves plant-based nutrition and she had a lot of culinary training on this.