Kale chips are better than potato chips on so many levels. Most importantly they are much healthier loaded with iron, fibre, vitamins A & C… and kale is an antioxidant and anti-inflammatory. Plus they just taste better I think!
There are several varieties of kale each having a different look, colour and flavour. Fresh kale leaves have a tough texture and many people prefer cooking them before eating.. but dehydrating is the ultimate way to prepare kale giving it a delicate crunchy texture that almost melts in your mouth…
The leaves easily absorb the dressing you coat them with in preparation for drying. There are many recipes for coating flavours… here I have prepared kale with my favourite seasoning.. a garlic creamy cashew cheeze.. with a bit of heat from cayenne pepper…
Cheezy Coating Recipe for Kale Chips:
1 c. raw cashews
1 clove garlic
1 Tbsp. lemon juice
1 tsp. coconut oil
1/2 tsp. pink salt
1/4 tsp. cayenne pepper
1/2 tsp. paprika
1/2 c. nutritional yeast
Water to cover the cashews.. add a little extra if your dressing is too thick. I find it thickens as you blend.
Place all ingredients in your high speed blender or good processor and blend until creamy smooth.. a few minutes. Your creamy mixture is ready for coating your kale leaves. Tear fresh crisp kale leaves (stems removed) into approx. 3″ rough pieces.. to form your “chips” and set them aside. Drizzle some of the coating in the bottom of the bowl…
then toss in a good amount of the bite-sized leaf pieces.. toss them around with your hands to completely coat each leaf. This process helps to more evenly coat them…
Once your pieces are all coated lay them flat on your dehydrator mesh trays.. careful not to overlap the pieces to promote even drying. Dehydrate at 145 degrees F for 1/2 hour or so then turn down to 115 degrees F for 4 to 6 hours depending on the humidity of your home. Check on them periodically, I like to rotate the trays from lower to higher a few times to encourage more even drying. Investing in a good quality dehydrator, such as The Excalibur,
it’s well worth the money as the drying quality is far superior to a cheaper model. I use mine all the time for vegetable chips, fruit leathers, veggie burgers even pizza crust and crackers. Think of it as your oven.. When you “cook” foods in it you are keeping the temp. under around 115 degrees F… keeping the living enzymes alive and not killing off any nutrients. You can set your dehydrator higher than this to kick start the drying process but not for more than an hour.. then you have to turn it down to 115 degrees or less.
I just love Kale Chips and can’t seem to stop eating them. I prepare a double batch each time using 2 large bunches of kale. This allows me to use a variety of kale types. On this occasion kale was on sale 2 for 1 at my local market.. Bonus!! Making them at home is SO much cheaper than buying a bag and lets face it you don’t really know what’s in those store bought ones or how long they have been sitting on the shelf. My favourite way to unwind is to sit down with a great book, a bowl of fresh kale chips and an ice cold glass of Kombucha.. ahhh the life of a Vegan :-)
Peace & Love (The Vegan Hippie-Chick)
Hi I'm Karen Rousseau,
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