Cheesy Kale Chips
I first tried kale chips at a local raw shop and couldn’t believe how good they were. But the cost was pretty prohibitive, so that just meant I needed to figure out a way to make them myself. They’re actually quite easy to make, and my kiddos LOVE them. What a great way to get some green leafies into the little ones!
This recipe uses two bunches of kale and one batch of my “Mild Cheese Sauce”- which, unlike most cheese sauces, doesn’t contain nutritional yeast. Just whiz up the sauce in a blender, massage into a large bowl of torn pieces of kale, and then dehydrate until crisp. Easy and tasty, they keep for a long time. (We’re finishing off a batch I made about a month ago, right now!)
Cheesy Kale Chips
Mild Cheese Sauce
1 1/2 cup sunflower seeds
1 1/3 cup water
3-4 Tbsp. lemon juice
2 Tbsp. tahini
1 1/2 tsp. sea salt
1/2 tsp. onion powder
1/2 tsp. ground turmeric
1/8 tsp. ground cumin
2 Tbsp. olive oil
Process all ingredients in a blender until smooth.
2 bunches of kale
Wash kale and spin dry. Break kale from the spine and then tear into moderate size pieces (2-3 inches across). Place in a large bowl. Pour “Mild Cheese Sauce” over top then knead into kale for a few minutes. This helps to tenderize the kale and distribute the sauce. Distribute kale pieces over dehydrator sheets (I like to line dehydrator trays with parchment paper for easier clean-up). Dehydrate at 100 degrees overnight or for at least 8-10 hours (until crisp).
This post also shared on Traditional Tuesdays at Whole New Mom.
13 Responses to “Cheesy Kale Chips”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
Is there a way to make theses without a dehydrator?
I haven’t tried it myself, but I understand that some people will turn an oven on low, turn it off and then leave them in for a period of time. You may have to do this several times to get them entirely crisp.
I just made them and loved them…my two year old loves them too! How do you store them…mine got soft and lost their crispiness in the glass container I stored them in….thank you!!!
Also, love the cheese sauce…I can’t eat dairy cheese so it was so
great to taste something cheesy without the dairy!
I just store mine in a sealed Pyrex bowl, and they’ve kept well for up to a month. I’m sorry yours lost their crispness.
Isn’t it great the little ones love these! I feel so good feeding these “chips” to my preschoolers.
Cheesy Kale chips are YUMMY!
I agree. I need to make some more!
I usely make the Kale chip receipe and i will eat it like it is as a salad and then what’s left over I will dehydrate for chips.I make this receipe for dinner.Also you can use i cup of raw cashews in place of the sunflower seed..
My husband likes these better than potato chips!
I have to try these; I went to a Summer Soulstice festival this year that featured a raw caterer and he had his version of kale chips that I loved (you have to understand that I am the picky eater in the family and like very few vegetables) – I mean I couldn’t get enough. Any way I can get more veggies into me is great
)
They are quite easy to make and keep well. It does make it a super easy to eat your leafy greens!
They’re kind of addictive like potato chips too! Must be the crunch!
That must be quite a tasty salad! I do have to admit I lick my fingers after spreading the kale on the dehydrator trays!