The other day my local health foods store was offering a free sample of “cheese” flavoured kale chips that were raw, gluten free, vegan and DELICIOUS!! I wasn’t really into the whole kale-chip thing; the idea of eating dried kale just doesn’t sound appealing to me. But man, oh man, did these little beauties change my mind. However, at $7 for a 200g bag I wanted to find a cheaper option to make at home.
In order to keep the kale chips ‘raw’ and not kill or denature the enzymes or phytonutrients you will need a dehydrator (unless you are lucky enough to have an oven that goes to 140F or lower). I have other cooking options, though, so even if you don’t have a dehydrator you can still enjoy this tasty snack!
1 bunch of kale
3/4 cup cashews ground
1/2 red bell pepper chopped into large pieces
1 clove garlic minced
1 tablespoon gluten free soy sauce
1 teaspoon paprika
1/2 teaspoon dry mustard (optional – this just gives it a bit more of a sharp cheddar taste)
2 tablespoons of vegetable oil
1/3 cup nutritional yeast
1) Wash and dry kale leaves. Trim off stems and cut into chip sized pieces.
2) Combine all ingredients except for kale in a blender and blend until smooth.
3) In a large bowl combine kale and “cheese” mixture and toss until kale is evenly coated.
4) If you are using a dehydrator lay the kale out on the racks making sure that none of the chips are touching. Set the temperature to 140F or less for about 6 hours or until ‘cheese’ is no longer bendable and chewy.
If you are using a conventional oven at a low temperature (my oven won’t go any lower than 180F), line baking sheets with parchment paper and place kale on paper making sure that the edges aren’t touching. Bake for about 4 hours or until ‘cheese’ is no longer bendable and chewy.
If you need kale chips in a hurry, use the same instructions as before but put your oven at 325F and bake for about 20 minutes.
I hope that you enjoy these as much as I do!