Diabetes-Friendly Recipes

Alma's Cashew Kale Chips

Food writer and busy mom of 4, Alma Schneider, shares a favorite recipe. These baked kale chips are delicious, crunchy and practically sugar free!
Servings: 6
Prep time:
Cook time:
Total: 25 minutes


  • 6 cups kale, raw
  • ½ cup cashews, raw and chopped (other nuts can be substituted)
  • ¾ cup cilantro, washed and chopped
  • Juice of 1 lemon
  • 2 tsp agave (add more or less to suit your taste)
  • 1 Tbs nutritional yeast (Note: Do not confuse with Brewer's yeast which contains gluten and extra carbs)
  • ½ tsp salt


  1. Wash 1 to 2 bunches of kale. Remove the stems and tear into bite size pieces. Be sure to dry it thouroughly before baking otherwise the chips will steam and become soggy. 
  2. Blend everything but the kale in a powerful blender or food processor. (You can also use a mortar and pestle is you prefer.) Blend until smooth. 
  3. Using your hands, massage coating onto kale pieces making sure to cover it well. 
  4. Place on parchment paper-lined baking sheets in one layer and bake at 300 degrees until dry. Flip using tongs at least once during baking. 
  5. Begin checking for crispiness at 10 minutes. 

Click here for Alma's, "12 Grab and Go Healthy Snacks that Taste Good" or check out her blog, The Prediabetes Predicament.

Nutrition Information

Per Serving: calories 113; protein 6.3g; fat 6.2g; carbs 12.2g; sugar 2g



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