This is the BEST Kale Chip Recipe you’ve ever tasted! It’s Raw, Gluten Free & Vegan. They taste AMAZING & are Good for you! Featuring the VitaMix Blender & Excalibur Dehydrator.
- 1 Cup Macadamia Nuts (this gives it the creamy taste!)
- 1/2 Cup Sunflower Seeds
- 1/4 Cup Cashews
- 1/4 Cup Sesame Seeds (optional)
- 5 Sun Dried Tomatoes
- 4 Dates (pits removed)
- Approx. 1 1/2 Cups Water to Cover the Soaked Ingredients
- 4–5 Heads of Green Leafy Kale (Washed & De-Veined – see video or images on how to do this)
- 1/2 Sweet Yellow Onion
- 1 Single Stalk of Celery
- 1 Carrot
- 1/4 Cup Olive Oil
- 3 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Braggs or Coconut Aminos (or to taste)
- 1 Teaspoon Lemon Juice
- 1/2 Teaspoon Cayenne Pepper (or to taste)
- 1 Cup Nutritional Yeast (this gives it the ‘cheesy’ flavor) – Add Last!
- Additional 1/4 – 1/2 Cup Water – only if needed.
- Place the Soak Ingredients (Nuts, Seeds, Sun Dried Tomatoes & Dates) into a medium sized bowl and place just enough water to cover them. Let soak for approx. 1/2 hour.
- While Nuts are soaking, Wash the Kale and strip the leaves off the Center stalk or ‘Vein; and set them aside.
- Once Nuts are done soaking, dump them (including the water) with the other veggies into the Vitamix, then Blend on High until smooth.
- Add the remaining ingredients into the Vitamix with the Nutritional Yeast last.
- Blend everything until smooth… using your Vitamix Tamper to mix it around as needed. Feel free to add another 1/4 to 1/2 cup water if the mixture is too thick. Ideally the mixture should have a consistency like mustard, but smooth.
- Scoop approx. 1 Cup of Mixture into a large bowl – lining the sides and bottom of bowl.
- Add in a couple of handfuls of Kale Leaves to the bowl then Coat each piece of Kale generously with mixture.
- Transfer onto your lined Excalibur Dehydrator trays (I use the ParaFlexx Non-Stick Reusable Liners for the Excalibur). If you don’t have a dehydrator, see the oven instructions below.
- Dehydrate at 125-135 degrees for 1-2 hours, then reduce heat to 115 degrees for an additional 20-24 hours or until all of the Kale is very crispy and flakes if crushed.
- When done, remove the chips from the Dehydrator and store in airtight containers or Ziplock bags in the fridge until use. This size batch typically fills up 3-4 large Gallon Ziplock bags.
Your dehydrating time may vary depending on humidity, temperature, mixture, etc…
OVEN INSTRUCTIONS: If you don’t have a Dehydrator, you can use your oven. Preheat oven to the lowest temperature (the lowest mine goes is to 170 F.). Line cookie sheets with parchment paper & line with the seasoned Kale. Place in oven until chips are dried completely. You will need to rotate the trays periodically for even drying.
- Serving Size: 1 Cup
- Calories: 150