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Queso Naranja Mexican Kale Chips

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Calling all kale chip lovers!  I think we need to form a support group for all of us kale chip junkies.  Oh you laugh! I stand here with a serious look on my face as I have green kale bits stuck to my teeth and a ring of orange cheese sauce around my lips.  haha Who me? I didn’t eat any kale chips!

As I was putting this recipe together I decided to add turmeric to it.  Often in the world of raw, we add turmeric to our recipes if we want to heighten the color to a rich gold, but did you know that this little spice is very healthy for you!  It is  known to be chock-full of anti-inflammatory properties for starters.  You really should Google the spice and read all the amazing things about turmeric!



  1. Place all of the ingredients into a high-powered blender and process until the mixture is nice and creamy.  This can take 3-5 minutes.  Stop and scrape down the sides as needed.
  2. Wash and dry the kale. Remove the stems and tear into bite-sized pieces.
  3. Place the kale in a large bowl then pour the “cheese” sauce over it and massage it in until all the leaves are coated.
  4. Place on the telfex sheets that come with your dehydrator and dehydrate at 105 degrees for about 4-6 hours.  If they aren’t crispy enough, leave them in a bit longer.
  5. Store in an air tight container if they don’t all get eaten within 30 minutes.


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14 thoughts on “Queso Naranja Mexican Kale Chips

  1. Daneen says:

    Amie Sue I just love your blog. I studied to be a raw chef at the Matthew Kenney Academy or what was once 105 Degrees in Oklahoma. I’m also a kale chip addict and adding turmeric is an awesome idea. I juice turmeric root for its anti-inflammatory benefits. Thanks for such a lovely inspiring blog!

    • amie-sue says:

      Good evening Daneen,

      From one kale addict to another, I bow. hehe Thank you for sharing and I hope to hear more from you in the future. :) amie sue

  2. mel says:

    any suggested substitutes for cashews? I’m intolerant

  3. Sekhmet says:

    Amie, you have an awesome website and loads of great recipes for raw foods. The only problem I have when I read your recipes is that you have a tendency to use canned goods. For the life of me, I cannot understand why a person who is into raw foods would use a product that’s been canned. The whole point of raw foods is that everything should be as fresh as possible. Frozen is the next best thing to fresh but canned? Even using a product that’s been bottled or jarred may be a better choice than stored in aluminum for god knows how long. Smh! For this particular kale chips recipe I would just use fresh jalapenos, finely minced. I’m just wondering if there are other people who feel as I do about using canned goods in a raw food recipe? Other than that, keep up the good work with the information, photos, blogs, and recipes!

    • amie-sue says:


      I appreciate that you took the time to comment and share your thoughts about my use of a canned ingredient for this recipe. I would like to make one correction though… I don’t have a tendency of using canned foods in my recipes. I have over 600 recipes that I share on my site and only a very very small percentage of them might suggest a canned item. In those cases, it might only be because of what ever I could either find or had on hand. In this case, using fresh jalapeños might be to hot compared to the canned chili flavor that I used and was aiming for. A fresh chili would probably be better. I am positive that there are others who would agree with you (even I do) and for those who are 100% raw or aiming to use the best available ingredients to them, would choose to pick an alternate ingredient. At the time, this is what I had available to me so I posted the recipe as I had made it. This canned product that I used is not canned in aluminum, it is in steel with a plastic lining. Again, not the most healthy version, I agree.

      Have a blessed evening Sekhmet…amie sue :)

  4. melissa says:

    Hello Im from costa rica, and there is no way to find nutritional yeast :( any suggestions for a subtitute?

    • amie-sue says:

      Hi Melissa, it is very tough to substitute nutritional yeast because it has the distinctive cheesy flavor. That is why it is used so often in raw “cheese” recipes. I will think hard on it and if I come up with something I will let you know. Sorry Melissa. amie sue

  5. Sarah says:

    If you don’t have a dehydrator, what is the best temp and for how long do these cook in the oven? I’ve tried several times (just Kale chips, no cheesy sauce) and they’ve never been good.

    • amie-sue says:

      Hello Sarah,

      I never use the oven for my kale chips so I don’t first hand experience in this. By using the oven, they no longer will be raw, so not sure if that is a priority for you or not. Since you have already attempted baking kale chips, I fear that I won’t have a better suggestion since I haven’t tested it myself. My kale chip recipes seem to have more “creamy” sauces on them then most of the bakes ones I see on-line… that could change the cook time, etc. I can only suggest to experiment. Good luck, amie sue

  6. Jen says:

    Thanks for the inspiration! Big success myself yesterday with orange peel/carob. Making your chocolate coconut today :D

    • amie-sue says:

      Your welcome Jen.. It is nice to hear from you, please keep in touch. I always enjoy hearing how the recipes work for others or help when needed. Have a great evening, amie sue

  7. Cheynne says:

    Have I really not commented on these?! I love these. I am dehydrating some (more) right now. I had the (mis)fortune of getting a sparse bunch of kale this time around, so I’m using the bit of leftover sauce to make a sheet of your Spicy Nori Crackers. Thanks again for sharing your genius!

    • amie-sue says:

      Awe, thanks Cheynne. It is always good to hear from you. :) I love how versatile raw foods is. Great idea with your left over sauce. :) Blessings, amie sue

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