Raw Vegan Garlic Kale Chips52
My litmus test for any of my raw vegan recipes is to feed them to my friend Joann, who proudly professes “I don’t eat healthy!” If she sticks her snout in my trough 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 raw 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 an Excalibur dehydrator with much excited anticipation.
I served these garlic kale chips up to my whole food bedfellows (AKA Lois, Elaine and Sharon) the other night to rave reviews. But only a declaration of piggy joy from a cream dreamer and self professed toxic omnivore would qualify as a satisfactory acid test. So thankyou Joann – for supplying the much needed tick of approval that inspired me to send these raw kale chips out into the mainstream culinary world with absolute confidence.
For those of you not familiar with raw kale chips – welcome to piggy 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 shrivelled 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 raw kale chips are to die for! Or at least that is what I have been told by the hoards of happy piggies that have desperately returned to this trough snorting for more.
I thought it was appropriate that I post these garlic kale chips today as a great way to utilize the basic cashew cheese, which serves as the perfect rub in this green merger. Looking for a quick easy food processor recipe? 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 flavour 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. If you are looking for allergy free recipes that make a great healthy snack this fantastic these kale chips fit the bill. They 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 flavours. Try some chilli and salt, or apple cider vinegar and sea salt. YUM! Don’t worry if you don’t have an Excalibur dehydrator -- you can slow cook kale chips in your oven on the very lowest setting for about 8-12 hours.
Give these garlic kale chips a go for your next snack attack. Toxic treaters far and wide will be green with envy!
Raw Vegan Garlic Kale Chips
- 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 Tbsp freshly squeezed lemon juice
- 1/4 cup nutritional yeast to taste
- 1 whole bulb of garlic (about 8-10 cloves) chopped roughly
- 1 tsp Celtic sea salt or Himalayan salt
- 1 Tbsp raw agave nectar (optional)
- 4 teaspoons granulated garlic
- 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.
- Transfer to a large bowl.
- 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.
- 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”.
- Toss through the granulated garlic so that it is evenly distributed.
- 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 large bunch or curly green kale – about 8 firmly packed cups
- 2 1/2 Tbsp cold pressed extra virgin olive oil
- 1/4 cup nutritional yeast
- 3 tsp granulated garlic
- 1 tsp Celtic sea salt or Himalayan salt
- 3 tsp extra granulated garlic (to toss through)
- 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.
- Stir all of the other ingredients (except the extra garlic) together in a bowl.
- Massage the mixture into the wet kale.
- Sprinkle the extra granulated garlic onto the kale and toss through.
- Place in your Excalibur dehydrator on 105 degrees for about 4-6 hours until crispy.
Piggy Cooking Tips
how to select and store kale
To select the best tasting kale with the highest nutritional density look for varieties that have bright rich coloured leaves that are firm and energetic. The stems should be moist and crisp. Buy organic wherever possible and avoid leaves that are wilted, discoloured, bruised or have holes. Kale is very delicate and will become yellow, bitter, and lose much of its nutritional properties very quickly if not stored correctly. Do not wash the kale, but rather, enclose it in a plastic bag taking out as much of the air as possible. Then store in a cold fridge for up to five days. The Tupperware vegetable storers with the “breathers” are phenomenal for storing kale! For all of you fellow “tupper-tarts” out there – you know what I am talking about!