Recipe Collection: Cheesy Raw Kale Chips

Written by Tessy

Kale chips are my go-to snack when I need a salty fix. Unlike other salty snack options like chips, crackers, or popcorn, kale chips are nutrient-dense and can actually detox your system. The fresh raw garlic will support your immune system as an added bonus. And who doesn’t need that this time of year?

If you aren’t familiar with kale, it’s a mild leafy green that belongs to the cruciferous vegetable family. Because of its mild flavor, it lends well to almost any recipe. Kale is a nutritional powerhouse high in vitamins A, C, and K. It’s also a great source of calcium, iron, and fiber. If you’ve never tried it, kale chips are a great gateway to introducing it to your diet.

If you haven’t tried kale chips, you’ve been missing out on a simple snack option. You can buy kale chips at most natural foods stores, but you’ll find they are prohibitively expensive. Instead, grab a bunch of kale from your farmers market and some items from your pantry, and you’ll have a healthy, inexpensive snack.

There are many ways to make kale chips but I like to keep mine completely raw to get the most nutritionally out of my snack. I also know that snack-making should be easy, so if you don’t have an item in your pantry, don’t worry; substitutions are welcome here. You can also make these in your oven if you don’t have a dehydrator. I’ve included some simple substitutions in the recipe notes in case your pantry lacks any items.

You can make these with any type of kale (curly, dino, Russian, etc.) based on your preference. I usually prefer curly kale for chip making since the shape helps hold in all of the tasty toppings.

Cheesy Raw Kale Chips

Ingredients:

• 1 ½ bunches of kale (any variety)
• ¾ cup cashews
• ¼ cup filtered water
• juice from ½ lemon
• 2 cloves fresh garlic
• 1 tsp. coconut aminos
• ½ tsp. apple cider vinegar
• 1/8 tsp. onion powder
• 1/8 tsp. sea salt

Directions:

Step 1: Soak cashews for 6 hours. Rinse and drain well.

Step 2: Rinse kale and allow to dry as much as possible.

Step 3: Remove stems from kale and tear them into chip-sized pieces. (Note: to easily remove stems from kale. Hold the base of the stem and slide your fingers up, pushing the leaves to the top. The leaves will easily tear clear from the tough stem.)

Step 4: In a high-speed blender or food processor, combine all ingredients, except for kale, and blend until smooth.

Step 5: Toss kale and cashew topping in a large bowl until the kale is evenly coated.

Step 6: Place in a single layer on a dehydrator sheet. If you’re baking in the oven, use a baking sheet.

Step 7: Dehydrate at 115ºF for 4-6 hours or until crispy. If you’re using the oven, set it to the lowest heat setting and bake for 20-30 minutes, flipping chips every 10 minutes.

Step 8: Allow to cool to room temperature before placing in a container to maintain crispness.

Substitutions:

• Cashews: almonds, macadamia nuts, or pine nuts
• Lemon juice: add double the apple cider vinegar
• Fresh garlic: ¼ tsp. powdered garlic
• Coconut aminos: tamari or nama shoyu

What’s your favorite healthy, salty snack?