What can I say, I’m crazy for kale chips. They are the perfect healthy and crunchy snack food. Made with simple, real, whole-food ingredients that not only pack a flavor bunch but a nutrition bunch too – a double hitter! You won’t believe that such amazingly wonderful nacho cheese flavor can be created from wholesome ingredients either – that is until you try them for yourself.
Besides… I can’t get myself to pay the price for the brands at the store. So I began looking at the sides of the packages to find out what they were making them with and started to experiment for myself. What I came up with is the recipe below.
All you need are a few simple ingredients, a food processor or high speed blender and a dehydrator. If you don’t have a dehydrator you can even use your oven. Put the oven on the lowest temperature setting (under 200℉ or warm), use the convection if available and leave the door open slightly.
A few tips:
- I find that curly kale is the best kind to make kale chips with because the sauce is able to stick really well to the curls in the leaves.
- The size of the kale bunch will determine just how “cheesy” each chip is. I used a smaller bunch for the photo shoot so they are extra wonderfully cheesy.
- Dehydrating under 112℉ helps to preserve the nutrients and enzymes.
- Soaking the cashews is not only important for the creamy texture of the sauce but helps make the nutrients more available.
- If you choose to dry your kale chips at a higher temperature or use the oven it will be very important to check them every 30 to 60 minutes the first time until you know how long it will take.
Prep time should take about 10 to 15 minutes and the recipe should yield about six servings and it can easily be doubled. Dehydration time depends on your desires. Oven drying will take the least amount of time. Low heat, 112℉ or lower will take the longest.
Easy Peasy Nacho Cheesy Kale Chips
- 1 bunch of kale – washed, destemed and hand broken into 2-3 inch pieces (total of about 6oz)
- 1 ½ cups cashews – rinsed and soaked in water for 2-4 hours then drained and rinsed (about 2 cups finished)
- 1 red pepper – roughly chopped
- ½ a lemon – juiced
- 2 tsp salt
- 3 Tbs. nutritional yeast
- 2 Tbs. chia seeds
- ½ tsp smoked paprika
- ¼ tsp cayenne – optional
Put everything except the kale in the food processor and turn it on. Run until smooth adding water (about ½ a cup) to achieve a thick paste consistency – remembering to scrape down the sides occasionally.
The sauce should eventually flow fluidly around the processor.
Then pour the sauce mixture over the pieces of kale and massage it into all the nooks and cranes.
Place evenly on the dehydrator trays. It should take about four trays. Dry at 112℉ for about 20-22 hours.
Makes 8-9oz total
Kale chips offer the very best of this world. They are packed with nutrients and loaded with flavor.
A great snack for hiking/backpacking because you are getting your veggies loaded with high quality carbohydrates, protein, healthy fats and tons of micro-nutrients and it’s light weight.
There is nothing but goodness in this recipe. Guilt free life affirming snacking is here.