During the warm months (and it’s still pretty warm in September) I eat a lot of raw foods, and kale chips are usually my raw snack food of choice. Several years ago I even bought a dehydrator so I can make my own. Homemade kale chips are so much tastier than store-bought, and they end up being much more economical too. I’ve made so many batches of chips, I’m sure I’ve more than made up for the cost of my dehydrator by now. Two of my favorite kale chip flavors are Green Goddess made with sesame seeds and these cheesy chips made with cashews. Just a few simple ingredients transform plain kale to a super yummy snack.
Cheesy Kale Chips
- 1 cup raw cashews soaked for two hours and drained
- 1/4 cup lemon juice
- 1 medium-sized tomato chopped (about 1 cup)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon sea salt
- 1 large bunch of kale
Blend all ingredients except kale in a food processor or blender until smooth, adding water a tablespoon at a time if needed.
Remove the stems from the kale and tear the leaves into bite-sized pieces.
In a large bowl, pour dressing over kale and massage the kale until it is well coated.
For raw kale chips, arrange the kale in a single layer on a dehydrator tray covered with a teflex sheet. You’ll need two to four trays depending on the size of your dehydrator and the amount of kale you have. Dehydrate on 105° for six hours. Remove the teflex sheet and place the chips directly on the dehydrator tray. Return the chips to the dehydtrator for two more hours.
These will disappear in a flash, but on the off chance you have some left, store them in an airtight container. If it’s humid, the chips will get soggy, but they will crisp up again after another hour or so back in the dehydrator.
For cooked chips, preheat oven to 300 degrees. Arrange kale chips in a single layer on a baking sheet lined with parchment paper. You’ll need two or three baking sheets, depending on how much kale you have. Bake until the kale chips begin to brown, about 10 to 15 minutes. Remove from the oven. If the chips aren’t totally dry, carefully flip them over and bake for 5 or 10 more minutes. Watch the chips closely to make sure they don’t burn.