Recipe: Kale Chips

This weekend was a perfect fall weekend in Vermont, my husband and I took advantage of the beautiful weather and spent Saturday morning at the farmer’s market where I purchased some beautiful, local, organic kale. I love kale as part of any meal, in tofu scramble at breakfast, a massaged kale salad at lunch and steamed kale with beans and grains for dinner.  I also love kale as a snack. It is the perfect healthy replacement for any chip craving, just season and bake or dehydrate! Here is my favorite recipe for kale chips:

Sweet and Spicy Kale Chips

  • 1 bunch of kale (green, lacinato, red Russian), ripped into chip sized pieces, rinse and dry
  • 2 dates
  • 3/4 cup water
  • 1/2 cup cashews
  • 1/4C nutritional yeast
  • 1T lime juice
  • 1/2-1t chipotle chili powder or regular chili powder*
  • 3/4t garlic powder
  • 3/4t paprika
  • 1t shoyu (can substitute soy sauce, tamari or Braggs)

*Start with 1/2 teaspoon and add more to taste; chipotle chili powder can be too spicy for some.

  1. Place the ripped kale in a large bowl. Place the dates through shoyu in a blender and process until smooth; pour over the kale.
  2. Massage the sauce into the kale until evenly distributed.
  3. Dehydrate method: Place on dehydrator trays and dehydrate at 118F for 10 to 12 hours (however I doubt that once you start check in them every few hours that there will be any left by the time the days over). Oven method: Preheat oven to 350F.  Place the sauced kale on a baking sheet and make for 12-15 minutes until the kale chips are crispy but not burned.

Other tasty seasonings include:

  • Onion and Garlic: splash of tamari, splash of olive oil, dash of onion powder and dash of garlic powder; massage and dehydrate or bake.
  • Plain Jane: splash of olive oil and a sprinkle of sea salt; massage and dehydrate or bake
  • Spicy Cheesy Kale Chips: Massage with this cheesy sauce and dehydrate or bake. (To make these chips cheesy without the spice omit the crush dried chili flakes and the fresh chili peppers. 

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