Nacho Kale Chips

Transform your kale into a crunchy and addictive snack chip using cashews, lime juice, cumin, chili powder, and paprika to give it a delicious nacho flavor.
By / Photography By Naomi Chokr | September 01, 2013


Heat oven to 325°. Combine cashews, water, lime juice, oil, salt, cumin, chili powder, and paprika in the bowl of a food processor. Process until smooth, scraping down sides as needed. Distribute kale between two lightly oiled baking sheets. Use your fingers to lightly coat each kale chip with nut mixture. Bake until crispy, 15—17 minutes, tossing once. (They will continue to crisp as they cool.) Store remaining nut mixture covered in fridge for up to a week.

NOTE: Not crazy about kale? Try using another hearty green like Swiss chard or forget the greens and use tortillas cut into triangles


  • ¼ cup water
  • 3 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil, plus more for coating pans
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon smoked sweet paprika
  • 1 bunch Tuscan kale, stems discarded and leaves torn into 2-inch pieces
  • 1 cup raw cashews
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