Kale Chips
Ingredients
- 3 bunches kale
- 2 1⁄4 cups cashews, soaked for at least 4 to 5 hours
- 1 1⁄2 cups purified water
- 2 medium cloves garlic
- 1⁄4 cup onion powder
- 2 1⁄2 teaspoons sea salt
- 1⁄2 teaspoon black pepper
Directions
1. Remove kale ribs (save for juicing or just eat whole as crunchy snacks). Tear the leaves into large pieces, approximately the size of your palm. Wash thoroughly and spin dry.
2. Drain cashews. In a high-speed blender, blend with the remaining ingredients. The final product should be smooth and creamy and resemble a thick dressing. In a large mixing bowl, thoroughly coat the kale pieces with the cream.
3. On a dehydrator tray fitted with teflex or parchment paper, place coated kale, leaving enough room for air to circulate around them. For this recipe it’s best to have at least a full 9-tray dehydrator to accommodate all the chips, skipping every other level so the chips do not get crushed.
4. Dehydrate overnight for at least 13 hours until kale pieces are crisp and light.
5. They will keep in an airtight container for a week at room temperature.
What temperature on the dehydrator? No one ever tells you this! It’s jut as important as the temp on an oven.
Hi Amber!
You’re so right — the dehydrator temp is just as important, and we totally should’ve included that 🙈 Thank you for pointing it out!
For this recipe, we recommend setting your dehydrator to 115°F (46°C) — that low temperature helps the kale crisp up gently without overheating the creamy cashew coating. It usually takes around 13 hours overnight for the chips to get nice and light.
Hope that helps — and let us know how yours turn out! 😊