Grab-and-Gorge Garlic Kale Chips

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender

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. Don’t worry if you don’t have an dehydrator -- you can slow cook kale chips in your oven on the very lowest setting until they are crispy.

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

Grab-and-Gorge Garlic Kale Chips

Grab-and-Gorge Garlic Kale Chips

Serves 6 to 810 MINS
  • 1 large bunch of curly green kale – about 8 firmly packed cups
  • 1 cup raw cashews soaked in filtered water for 2 – 4 hours (soaking is optional)
  • 1/8 cup filtered water as needed for desired consistency
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup nutritional yeast, plus more to taste
  • 1 whole bulb of garlic (about 8-10 cloves) chopped roughly
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1 tablespoon coconut nectar (optional)
  • 4 teaspoons granulated garlic

nut-free version:

  1. Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
  2. Transfer to a large bowl.
  3. Place all the ingredients except the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
  4. Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of “cheese”.
  5. Toss through the granulated garlic so that it is evenly distributed.
  6. Place the kale evenly on dehydrator sheets and dehydrate at 115 degrees for about 8 hours until crisp.

If you don’t have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.

nut-free version:

  1. Rip the kale from the stalks (discard the stalks), wash, and place in a colander to drain slightly. You want a little bit of water left on the kale.
  2. Stir all of the other ingredients (except the extra garlic) together in a bowl.
  3. Massage the mixture into the wet kale.
  4. Sprinkle the extra granulated garlic onto the kale and toss through.
  5. Place in your dehydrator on 105 degrees for about 4-6 hours until crispy.


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