Priscilla’s Cheesy Dill Kale Chips

Priscilla's Cheesy Dill Kale Chips
Priscilla’s Cheesy Dill Kale Chips

Yield: 4 – 5 dehydrator trays of Kale Chips


  • 1 Cup (147g) Cashews, (Soaked 2 hours)
  • 1 Cup (152g) Pumpkin Seeds, (Soaked 8 hours, or overnight, sprouted)
  • 1 Cup (121g) Yellow Bell Pepper, (Aprox. 1 yellow bell pepper, deseeded and chopped)
  • 1/2 Cup (40g) Nutritional Yeast
  • 2 tbsp (55g) Miso Paste
  • 1/3 Cup (75g) Lemon Juice
  • 2 tbsp (55g) White Miso Paste (Unpasturised)
  • 1 tsp (5g) High Mineral Raw Salt
  • 2 (packed) tbsp (10g) Fresh Dill, (Minced, or can substitute with dried dill)
  • 2 Cups Filtered Water
  • 2 Heads – Destemmed 490g Curly Kale Leaves


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

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

3. 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.

4. Prepare 4 – 5 dehydrator trays using teflex sheets on the bottom.

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

6. Place trays into the dehydrator at 118F.  Once semi-dried on the top, remove teflex sheets and place kale directly onto the mesh trays and continue dehydrating overnight at 118F, or until crunchy and dried all the way through.

7. Storage If your house is anything like ours, kale chips go FAST!  Kale chips will store well in an airtight sealed container for weeks at a time.

Chef Priscilla Soligo

Priscilla Soligo is the founder of Rawthentic Food, a company dedicated to teaching and creating organic plant-based living foods in Hong Kong.  She is a fully certified gourmet raw food chef and certified detox instructor from Pure Joy Culinary Academy (USA) and has trained directly with world master raw food chef Elaina Love and taught at her academy in Ubud Bali.She has also personally trained with Sydney Australia’s most prominent raw food chef, Julie Mitsios of Conscious Choice.  Priscilla completed her Bachelor Degree in Early Childhood Development from the University of Southern Queensland, Australia along with her Raw Food Nutritional Studies from The Body Mind Institute Canada (David Wolfe’s Ultimate Raw Certification), which combine her love of children and living whole foods together.  She is a raw chef recipe contributor on a global platform to premier online raw food sites, as well as a regular contributor to Hong Kong’s popular parent and child magazine, Playtimes.She is an avid supporter of local organic farming and is currently producing her first published recipe book.  She is studying her Professional Chocolatier Certification and hopes to offer deliciously decadent fair-traded artisan hand made raw vegan chocolates, locally made in Hong Kong.Best of all, Priscilla is a wife and a mother, who is passionate about this lifestyle!

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