Garlic Kale Chips

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

It’s a big call. But, I stand by it. These kale chips rock.

The Litmus Test

My litmus test for any raw recipes is to feed them to my friend Joann, who proudly professes “I don’t eat healthy!” If she sticks her fork in without any complaining, and returns for more, I know I have a winner.

I’m staying with her in Phoenix this week, and I brought some of these kale chips with me as a snack. I woke up this morning to find half the bag empty, and a note that read “I need this recipe!!!!!”

So, I thought I had better share them on the blog stat!

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’s ordered a dehydrator with much excited anticipation. So, I’d say, it’s a small price to pay.

I served these kale chips to my healthy bedfellows (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.

Kale Chips Rock!

Kale chips, previously only enjoyed by raw foodists, vegans, health nuts, or “granola hippies” are now widely available on every health food store shelf and most mainstream grocery stores. Thankfully, the word is out: Kale chips rock!

If you want a healthy alternative to potato chips that is just as gorge-worthy, these garlic kale chips tick every box.

They’re super tasty, loaded with nutrients, are always a hit.

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 gorgers that have desperately returned for more.

Cashew cheese makes the best coating for kale chips.

The best thing about curly kale is that it picks up and carries any sticky creamy thing you massage into it. A basic cashew cheese is my go-to coating. It serves as the perfect rub in this green merger.

How to make cashew cream cheese:

To make the cashew cream cheese coating, just throw everything into your high-speed blender and then massage the cheese into the kale until evenly coated.

The magic touch.

The secret to finishing these kale chips off with that extra special touch?

Tossing through the granulated garlic at the end. It just gives these kale chips a depth of flavor that is missing if you don’t finish it off this way.

Make these kale chips nut-free.

These chips are gluten free, dairy free, egg free, soy free and sugar free.

If you want to make these kale chips nut-free, or don’t want the expense or added time of using raw cashews, I’ve shared a nut-free alternative blend underneath the main kale chip recipe. The nut-free version is quick and easy, 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 of kale chips.

Try some chile and salt, or apple cider vinegar and sea salt.

If you don’t have a 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.

Other Dehydrator Recipes

Dehydrated Spicy Tomato Kale Chips
Dehydrated Zucchini Chips
Mexican Raw Dehydrated Crackers
Raw Buckwheat Bread
Maple Cinnamon Dehydrated Almonds

Let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.

LESS