Raw “Cheezy” Kale Chips
Kale chips have got to be one of my favourite snacks of all time!
For starters, they’re savoury! I find that SO many snack options are sweet OR the savoury options aren’t what you’d want to be eating on a regular basis *hello potato crisps, you’re not an everyday food*!
Don’t get me wrong, I love nuts & seeds, and they’re definitely a “go-to” snack, but sometimes they get a little boring!
So if you, like me, tend to keep your sugar intake on the lower side, you’re looking for a savoury snack option or you’re just wanting to mix it up a little – try these delicious “crisps” out!
As well as adding in an extra serving of vegies, you’re getting some protein & fat from the cashews & olive oil and even a little metabolism boost from the cayenne pepper!
Remember to drink plenty of water when you’re eating these little guys though, because as they’re dehydrated they will absorb a lot of water in your body!
Let me know how you go adding this an awesome snack into your repertoire!
1-2 bunches of kale
1C cashews (can soak in filtered water for a couple of hours first for easier blending)
¼C nutritional yeast
2 Tablespoons olive oil
1 garlic clove, optional
1 teaspoon sweet or ½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
pinch Himalayan salt
- Wash and dry kale leaves. (Using a salad spinner makes this really easy!)
- Remove the spine and tear into small pieces. (Remember they’ll shrink as they dehydrate.)
- Place kale in a large bowl.
- Blend all remaining ingredients in a Vitamix or food processor until smooth. (You want the sauce to be quite thick. If it’s too thin, it won’t stick to the kale!)
- Pour “cheeze” over the kale & massage until the leaves are well coated.
- Transfer coated kale to dehydrator trays and arrange in a single layer (if trays are mesh, cover with baking paper).
- Dehydrate at 68°C /155°F for 2 hours and then turn down to 46°C /115°F for approx. 3 hours (until the kale is crisp and the coating is dry)
- Store in a glass jar or airtight container for up to 2 weeks. Yum!
- These can be made in the oven if you don’t have a dehydrator, by lining baking trays with baking paper, spreading out the coated kale in a single layer and choosing one of the following options:
Option 1 – to keep them as “raw” as possible, put the oven on its lowest setting and let the kale dry out until the coating is crisp (approx. 2-3 hours).
Option 2 – set the oven to 150°C/300°F and bake kale chips for approx. 35-40 min, turning over about halfway through cooking time.
- If the kale chips start to taste less “crisp” simply, put them back in the dehydrator for a couple of hours and they’ll be as good as new!