Garlic Kale Chips


August 14, 2010

These garlic kale chips are the best kale chips I’ve ever had, and everybody give them to agrees.

My litmus test for any of my raw recipes is to feed them to my friend Joann, who proudly professes “I don’t eat healthy!” If she sticks her fork in my recipes without any complaining, and returns for more, I know I have a winner. I am staying with her in Arizona this week, and brought some of my kale chips as a snack. When I woke up the first morning to find half the bag empty, and a note that read “I need this recipe!!!!!” I thought it was worthy of a post! She did insist I attach a disclaimer – “the kale gets stuck in your teeth! You have to floss, but it is so worth it!” The rest of the bag is long gone, and she has ordered a dehydrator with much excited anticipation.

I served these kale chips up to my whole food bedfellows (AKA Lois, Elaine and Sharon) the other night to rave reviews. But only a declaration of joy from a cream dreamer and self professed toxic omnivore would qualify as a satisfactory acid test. So thank you Joann – for supplying the much needed tick of approval that inspired me to send these raw chips out into the mainstream culinary world with absolute confidence.

For those of you not familiar with kale chips – welcome to snack Nirvana! Raw foodists, vegans, health nuts, or those in “the green know” chow down happily on a handful of fresh raw 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 chips are to die for! Or at least that is what I have been told by the hoards of happy gorgers that have desperately returned for more.

I thought it was appropriate that I post these kale chips today as a great way to utilize the basic cashew cheese, which serves as the perfect rub in this green merger. Just throw everything into your food processor and massage with love into the raw kale. The secret to finishing this recipe off with that extra special touch? Tossing through the granulated garlic at the end. It just gives these garlic kale chips a depth of flavor that is missing if you don’t finish it off this way.

Raw kale chips are a cinch to make and they are loaded with nutrients. These chips are gluten free, dairy free, egg free, soy free and sugar free. If you are nut free, or don’t want the expense or added time of using raw cashews, I have attached an alternative blend underneath the main garlic kale chip recipe, which is quick and easy, nut free, and just as delicious. Alternatively, you can toss any variety of kale with a couple of tablespoons of olive oil and any herbs and spices of your choice to create all kinds of other delectable flavors. Try some chile and salt, or apple cider vinegar and sea salt.

If you don’t have an dehydrator, slow cook these kale chips in your oven on the warm setting until they’re crispy.

Give these kale chips a go for your next snack attack. Toxic treaters far and wide will be green with envy.

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THE BLENDAHOLIC SHOW TRAILER: Hi, my name is Tess and I'm a Blendaholic. Every Monday I share super easy recipes you can make in your blender! I'm blending up smoothies, cocktails, soups, appetizers, snacks, main meals, and desserts. There isn’t anything I won’t try in a blender, and all of the recipes are mind-blowingly delicious. So, dust off your blender, and tune in to The Blendaholic every Monday at 7AM PST to find your perfect blend. Find more easy healthy recipes at The Blender Girlhttps://www.theblendergirl.com/

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Garlic Kale Chips

These raw vegan garlic kale chips are epic! They’re such an awesome healthy snack, and so easy to make.

Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author Tess Masters

Ingredients

  • 1 bunch curly green kale
  • 1 cup  raw cashews, soaked and drained
  • 3 tablespoons filtered water, plus more as needed
  • 3 tablespoons fresh lemon juice
  • 1/4 cup  nutritional yeast
  • 2 tablespoons minced fresh garlic (about 6 cloves)
  • 1 1/2 teaspoons  Celtic sea salt 
  • 1 teaspoon  garlic powder

nut-free version:

Instructions

  1. Rip the kale leaves from their stalks, and discard the stalks. Wash the leaves and place them in a colander to drain thoroughly. Transfer to a large bowl.
  2. Throw the cashews, water, lemon juice, nutritional yeast, fresh garlic, and salt into your high-speed blender, and blast on high for 30 to 60 seconds, until smooth and creamy. Add more water if needed to blend. 
  3. Transfer the cashew paste to the mixing bowl and with your hands, massage it into the kale leaves, until all leaves are evenly coated. Toss through the granulated garlic so that it is evenly distributed.
  4. Place the leaves on mesh screens fitted with non-stick sheets, and place in your dehydrator at 115 degrees for about 8 hours until crisp. 

nut-free version:

  1. Rip the kale leaves from their stalks, and discard the stalks. Wash the leaves and place them in a colander to drain. Transfer to a large bowl.
  2. Rip the kale leaves from their stalks, and discard the stalks. Wash the leaves and place them in a colander to drain. Transfer to a large bowl.
  3. In a small bowl, mix the olive oil, nutritional yeast, garlic, and salt together until well combined. 
  4. In a small bowl, mix the olive oil, nutritional yeast, garlic, and salt together until well combined. 
  5. Massage this mixture into the wet kale until the leaves are evenly coated. 
  6. Place the leaves on mesh screens fitted with non-stick sheets, and place in your dehydrator at 115 degrees for 4 to 6 hours until crisp. 
  7. Place the leaves on mesh screens fitted with non-stick sheets, and place in your dehydrator at 115 degrees for 4 to 6 hours until crisp. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

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