If you are not familiar with kale chips – they might sound pretty strange at first and like something you would just assume pass on. But don’t be afraid to try these – they are AWESOME! They are a great healthy snack to replace chips or munch on in place of popcorn on family movie night. We always make them to share when teaching our health class – usually on the night we talk about the importance of greens in your diet… and this is a fun and TASTY way to get a few more servings in during the day. Everyone in class always LOVES them! Dehydrating preserves the valuable live enzymes and nutrition in foods as opposed to cooking where much of the nutritional value is lost. There are many different types of flavorings you can add to kale chips or even dream up your own! This is one of our family’s favorites and there are a couple more variations below as well.
Ingredients
- 1 large bunch fresh curly kale
- 1 cup raw cashews
- 1 clove garlic
- 1/3 cup nutritional yeast flakes
- 1/3 water
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle spice
- pinch sea salt
Other Variations:
Sweet & Sour Candied Kale Lace Chips:
- 1/3 cup apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon agave nectar
- 1 teaspoon sea salt
Greenie Tahini Kale Lace Chips
- ¼ cup olive oil
- ¼ cup nama shoyu
- 3 tablespoons apple cider vinegar
- 3 tablespoons lemon juice
- 1 clove garlic
- 1/3 cup tahini
Instructions
- Place cashews in bowl of water to soak for 30 minutes
- Wash and thoroughly dry kale
- Remove steams and tear kale into large pieces
- Place cashews, garlic, water, nutritional yeast, olive oil and spices in blender. Blend until smooth, adding additional water if needed to thin to desired consistency.
- In a large bowl mix kale and sauce thoroughly coating all pieces.
- Arrange in a single layer on dehydrator trays being sure to spread leaves out so they do not clump.
- Dehydrate at 115 degrees until desired crispiness – approximately 8+ hours depending on dehydrator and humidity. At our house -the crispier the better. Store in air-tight container. Will keep for several days… if they last that long. 😊
Tips
*Tip – If you do not have a dehydrator – GET ONE!! Ok… but don’t wait until then to try these….simply pop them into your over at the lowest temperature setting possible and keep a close eye on them as they will be done in just a few minutes. You will lose some of the valuable live enzymes – but still a more healthful snack than store-bought chips, etc.
*Tip – Feel free to turn up the heat if you family prefers things a bit spicier! Just increase the chipotle spice or add a dash of red pepper, tobasco or sriracha sauce!
Enjoy!
Cheese & Spice Lacey Kale Chips
Equipment
- 1 Dehydrator
Ingredients
- 1 bunch Large fresh curly kale
- 1 cup Raw cashews
- 1 clove Garlic
- ⅓ cup Nutritional yeast flakes
- ⅓ cup Water
- 2 Tbsp Olive oil
- ½ tsp Smoked paprika
- ¼ tsp Chipotle spice
- pinch Sea salt
Instructions
- Place cashews in bowl of water to soak for 30 minutes
- Wash and thoroughly dry kale
- Remove stems and tear kale into large pieces
- Place cashews, garlic, water, nutritional yeast, olive oil and spices in blender. Blend until smooth, adding additional water if needed to thin to desired consistency..
- In a large bowl mix kale and sauce thoroughly coating all pieces.
- Arrange in a single layer on dehydrator trays being sure to spread leaves out so they do not clump.
- Dehydrate at 115 degrees until desired crispiness – approximately 8+ hours depending on dehydrator and humidity. At our house -the crispier the better.
- Store in air-tight container. Will keep for several days… if they last that long.
Notes
- 1/3 cup apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon agave nectar
- 1 teaspoon sea salt
- ¼ cup olive oil
- ¼ cup nama shoyu
- 3 tablespoons apple cider vinegar
- 3 tablespoons lemon juice
- 1 clove garlic
- 1/3 cup tahini
