Cheezy Red Pepper Kale Chips and Spicy Kale Chips

Who would believe it? KALE chips? From collard greens or kale? Yup! Most experienced raw foodies are already familiar with these amazing treats, but if you are new to raw, you have GOT to try these FANTASTIC chips! They make an awesome transition food when you are craving something to munch.

When we first started eating raw, W had been asking for crunchy - well, we now have crunchy, and depending on the recipe, we even have cheezy!


After the first batch of collard green chips (see pic below), I wanted to revisit this technique using kale. I much prefer the kale.

I prefer not to use nutritional yeast, after researching it or if I do use it, it's in very small quantities. These chips are freakin' fabulous! I made two different batches of kale. They are both great, but my personal preference is the Cheezy Red Pepper chips (see pic above). Try them out, and let me know what you think...

Cheezy Red Pepper Kale Chips
2 -3 bunches kale (curly works best)
1 red or orange bell pepper, chopped
1 cup cashews (soaked a few hours. You can also use sunflower seeds)
juice of 1lime (or lemon)
1 tsp onion powder
1 Tbsp hemp or chia  seeds
1 Tbsp nutritional yeast (optional)
1/2 tsp sea salt
1/4 tsp chili powder, or to taste
1/4 tsp ground kelp powder (optional)
1 cup water, as needed to blend

Remove center stem, tearing kale into large pieces (they shrink).

Rinse and drain cashews and process  with red bell pepper, lime juice, onion powder, salt and chili seasoning, until smooth. Add water as needed to create creamy batter.

Massage the mixture onto each kale leaf, coating the front and back, and place on non-stick dehydrator trays. Dehydrate at 115 degrees for 2 hours.

Transfer chips onto mesh tray. Dehydrate for 4-6 hours at 110 degrees (or overnight), until crunchy.  Don't be surprised if you eat half of them before they are done.

Here is another variation to kale chips:

Spicy Kale Chips

2 bunches of kale
1/4 cup tahini
1.5 Tbsp Nama Shoyu
1/2 lemon, juiced
dash of cayenne (optional)
1 tsp garlic powder (optional)
1/4 cup raw sunflower seeds, ground

Tear kale leaves into bite-sized pieces after removing center stem.

In a bowl, mix all ingredients except kale.

Use filtered water to thin mixture, as needed.

Massage mixture onto front and back of each leaf and place on a covered dehydrator tray at 110 degrees for 2 hours.

Transfer each chip onto a mesh dehydrator tray and dehydrate 4-6 hours, depending on crispiness.  Store in airtight container.

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