Tasty Kale Chips Recipe

A tasty kale chips recipe is what you will need in order to truly enjoy this healthy snack.

We all seem to love chips, but many people are becoming more and more aware that chips may not be the best thing for our health.

One of the easiest alternatives to a bag of chips is to learn how to make a kale chips recipe.  It's a tasty way to eat kale, but in a more enjoyable and "familiar" way.

You could always just go out and buy some kale chips as they are in every grocery store these days.  However, if you are as picky as me - you'll want to make them yourself to ensure the best quality kale chips.

Easy Kale Chips Recipe

Ingredients:

  • Washed & Dried Kale Leaves (tough stems removed)
  • Coconut Oil
  • Sea Salt (to taste)
  • Ground Cumin (to taste)
  • Optional:  Fresh Herbs (mint, parsley, cilantro, etc.)

Massage coconut oil onto kale leaves and herbs - add seasoning. 

Then bake kale chips (on a cookie tray) at 175 to 200 degrees F for 30 minutes or until crispy.

This is a simple kale chips recipe to start with - especially if you don't have a dehydrator.

You can bake your kale chips at the lowest setting of your oven with the door cracked to preserve as much nutrients as possible.

Raw Cheesy Kale Chips Recipe

Ingredients:

  • 2 to 3 Bunches of Curly Kale (stems removed)

Sauce Ingredients:

  • 4 Tbsp. of Nutritional Yeast
  • 1 1/2 tsp. Turmeric
  • 3 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 5 tsp. Sea Salt (or to taste)
  • 1 cup of Organic Extra Virgin Olive Oil
  • 2 cups of Water
  • 4 cups Cashews (soaked for 2 hours)

Blend sauce ingredients in a Vita-mix or other high speed blender - except for olive oil.

Then slowly add in olive oil to properly emulsify sauce.

Then pour sauce over kale leaves and massage to coat each leaf.

Put kale chips on lined dehydrator trays and sprinkle a little more nutritional yeast on top of kale chips.

Dehydrate cheesy kale chips recipe at 118 degrees F overnight or until crispy.

If you use cashews, it might actually be better to soak them for at least 7 hours in salty water (1 tbsp. salt per 4 cups of cashews) to remove anti-nutrients that might interfere with digesting these kale chips.

And you might want to lower the amount of salt in your recipe or eliminate it altogether. 

Other than that, this may be one of the tastiest ways to make a raw kale chips recipe.

Tips for Making Raw Kale Chips

Be sure to wash and thoroughly dry your kale.  Also be sure to remove the fibrous core before you tear the kale leaves into smaller portions.

You will need a dehydrator in order to make raw kale chips unless you happen to have an oven that goes to a lower temperature.  Most ovens only go down to 170 degrees F - which denatures all enzymes.

Space your kale leaves on the dehydrator trays, so they will dry evenly.  Dry your kale chips in the dehydrator for a few hours and then flip them - dry for a few more hours (until crispy).

The time it takes for your kale chips to get crispy will depend on the temperature of your dehydrator, the humidity in your kitchen, and the amount of "sauce" on your kale chips.

What is Nutritional Yeast?

Nutritional yeast is a cheesy tasting "supplement" that a lot of vegans seem to gravitate towards.

Good quality nutritional yeast comes with lots of B vitamins, essential minerals like chromium, and 18 amino acids.

Nutritional yeast is a deactivated type of yeast that will not add to a Candida yeast overgrowth problem.

You will find nutritional yeast at just about any health food store, but there is good-quality nutritional yeast and then there is the bad.

Unfortunately, most commercial brands will contain MSG which is formed by high heat and chemical processing.

Good-quality nutritional yeast will be non-GMO and grown from molasses.  It will also be low temperature dried - without chemical processing.


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