Raw Vegan Kale Chips Recipe

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For those of you not familiar with kale chips – welcome to vegan nirvana. Raw foodists, vegans, health nuts, or those in “the green know” chow down happily on a handful of fresh kale chips as a green, nutritious alternative to conventional potato chips. They are not fried or baked; free from all of the carcinogens, additives and preservatives that plague most shriveled potato chip packets; they are dehydrated, which preserves all of their natural enzymes and nutrients; and most importantly, they are absolutely scrumptious. I promise you – these kale chips are to die for! Or at least that is what I have been told by the hoards of happy piggies that have desperately returned to this trough snorting for more.

I thought it was appropriate that I post these kale chips today as a great way to utilize basic cashew cheese which serves as the perfect rub in this green merger. Just throw everything in the food processor and massage with love into the kale. The secret to finishing this recipe off with that extra special touch? Tossing through the granulated garlic at the end. It just gives it a depth of flavour that is missing if you don’t finish it off this way. Don’t worry if you don’t have a dehydrator – you can slow cook kale chips in your oven on the very lowest setting for about 8-12 hours. Give these kale chips a go for your next snack attack – toxic treaters far and wide will be green with envy!

Prep time:
Servings: 10
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Ingredients

Cost per serving $0.33 view details
  • 1 large bunch of curly green kale – about 8 firmly packed cups
  • 1 cup raw cashews soaked in filtered water for 2 – 4 hours
  • 1/8 cup filtered water as needed for desired consistency
  • 3 Tbsp freshly squeezed lemon juice
  • 1/4 cup nutritional yeast to taste
  • 1 whole bulb of garlic (about 8-10 cloves) chopped roughly
  • 1 tsp Celtic sea salt
  • 1 Tbsp agave nectar (optional)
  • 4 teaspoons granulated garlic

Directions

  1. Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
  2. Transfer to a large bowl.
  3. Place all the ingredients except the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
  4. Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of “cheese”.
  5. Toss through the granulated garlic so that it is evenly distributed.
  6. Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.
  7. If you don’t have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 33g
Recipe makes 10 servings
Calories 138  
Calories from Fat 87 63%
Total Fat 10.41g 13%
Saturated Fat 1.85g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 5mg 0%
Potassium 192mg 5%
Total Carbs 8.76g 2%
Dietary Fiber 1.0g 3%
Sugars 1.78g 1%
Protein 4.65g 7%
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Comments

  • ShaleeDP
    January 9, 2015
    Sounds like a different chip to try.
    • The Blender Girl
      July 11, 2011
      Gosh Anuj, I have no idea. Try grocers, markets etc I know kale is not widely available in some places. I am sorry I can't help you more.
      • July 10, 2011
        where can i find kale in mumbai?

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