Paleo and vegan-friendly Cheese Pizza Kale Chips are a must-try, cheesy recipe – without the cheese! And you’ll never know the cheese is missing because they’re that good.

Prep: 15 minsCook: 90 minsTotal: 1 hour 45 mins
Servings: 10 servings 1x



  1. Preheat oven to 200ºF. Line 2 large baking sheets with parchment paper, set aside.
  2. Wash the kale and pat dry.
  3. Remove the stems by tearing kale off into large, palm-sized leaves and place in a large bowl. Discard the stems or add them to smoothies.
  4. In a food processor or high-powered blender, make the cheese sauce by processing the remaining ingredients (not the kale) together until smooth. This may take a few minutes and you may need to scrape the sides of your food processor or blender during this step. The sauce will be thick.
  5. Add the sauce to the bowl of kale leaves and massage kale and sauce together until leaves are evenly coated.
  6. Single layer the kale leaves on two large baking sheets.
  7. Bake for 1 hour. Flip and bake for another 30-40 minutes or until dry and crispy.
  8. Cool and store in an airtight container.


*To soak the cashews. Place 2 cups of cashews in a bowl. Add enough water to the bowl to cover the cashews. Allow to soak overnight or for at least 4 hours. Drain and rinse.

Nutrition Information

  • Serving Size: 1/10 of recipe
  • Calories: 126
  • Fat: 9 g
  • Sodium: 320 mg
  • Carbohydrate: 8 g
  • (Fiber: 2 g
  • Sugar: 2 g)
  • Protein: 5 g


© The Real Food Dietitians
Recipe By: Stacie Hassing