By KD Angle-Traegner, Founder & Editor
Ever since I took my first bite of raw kale chips at the farmers market, I was hooked. They’re crunchy, cheezy, and packed full of nutrition. Since then, I’ve bought and tried various kale chip brands. Some had good flavor, some not so much, but all of them suffered from two things that drive me bonkers: kale chip dust (when the packaged kale chips get crushed at the store and all that remains in the bag is dust) and a high sticker price. These things led me to create my own kale chip recipe that I can make at home for a fraction of the price.
This recipe is for a basic raw cheezy kale chip. I tend to add onion and garlic to almost everything I make, but feel free to leave them out if you want. In fact, this recipe lends itself well to a myriad of spices. I’ve made raw pizza kale chips before using a similar base. You could also add dried chili peppers if you like a bit of heat like I do. I plan to work on a ranch flavor sometime in the future; I’ll keep you posted on if it works out. In the meantime, if you have a favorite raw kale chip recipe I’d love to hear it!
- • 2 bunches of washed kale
- • 1 cup raw cashews
- • 4 tbsp nutritional yeast
- • 1 tsp garlic powder
- • 1 tsp onion powder
- • 1/2 tsp salt
- • Freshly ground pepper to taste
- 1. Soak the cashews for a few hours or overnight. Drain and rinse, set aside. Wash kale, tear into large pieces and set aside to dry (or use a salad spinner).
- 2. Using a food processor, chop cashews into really small pieces. Add small amounts of water to turn the cashews into a thick cheezy paste. Don’t add too much water; you don’t want it runny. Add spices and continue to process until fully combined. Put kale into a large bowl. Add cheezy mixture and massage until each leave is heavily coated. Don’t be afraid to really rub the kale. It’s a sturdy green and you’ll be helping to break down the leaf by massaging it. Plus, you want to get all that cheesy goodness into each of the nooks and crannies of the leaves.
- 3. Place a single layer of prepared kale onto a dehydrator tray. Pro tip: Line a dehydrator tray with a teleflex sheet and place it in the last bottom spot of the dehydrator to catch any cheezy “dripppings” which can make a great salad topping.
- 4. Dehydrate at 105 until fully crisp, which takes approximately 3-5 hours.