Kale Chips

Ready for a snack that is good for you? 

A savory & crunchy chip that will satisfy that snack craving for even the pickiest of eaters! Ever realize that you are starving while you are at the grocery store? Being out & hungry at the same time is usually a dangerous combination for me. For once, it worked to my benefit!! (Read more about my quest to hack the mysteries of the kale chip below) 

Kale Chips

Print Recipe

Crunchy Savory Cheesy These kale chips are hands down the best snack I’ve ever made in my kitchen! It took me SEVERAL burnt batches before I finally cracked the kale chip code. Finally, I found the path to this Forking EPIC snack

Servings	Prep Time	Cook Time
10-12Servings	30Minutes	10-12Hours

Servings	Prep Time
10-12Servings	30Minutes

Cook Time

10-12Hours

Ingredients

• 2 bunches fresh kale
• 2 fresh red bell peppers
• 1 bulb garlic I used two
• 1 fresh lemon
• 1 cup roasted salted cashews
• 1 cup roasted salted sunflower seeds
• 1 cup avocado oil or coconut
• 1/2 cup water
• 1 cup grated Parmesan cheese or nutritional yeast
• 2 tbsp sea salt
• 3 tbsp onion powder
• 2 tbsp italian seasoning
• Optional 1 tbsp Frank’s hot sauce

Servings: Servings

Ingredients 2 bunches fresh kale 2 fresh red bell peppers 1 bulb garlic I used two 1 fresh lemon 1 cup roasted salted cashews 1 cup roasted salted sunflower seeds 1 cup avocado oil or coconut 1/2 cup water 1 cup grated Parmesan cheese or nutritional yeast 2 tbsp sea salt 3 tbsp onion powder 2 tbsp italian seasoning Optional 1 tbsp Frank’s hot sauce Servings: Servings

Instructions

1. Set oven to convection roast @ 150 degrees OR use your dehumidifier.
2. Put aluminum foil on your oven racks
3. Clean & dry kale, remove stalks, and tear into apx 3 inch sections.
4. Mix all ingredients (except the Kale) in vitamix or food processor
5. In a large bowl add the sauce to your kale and mix with your hands until it is evenly coated.
6. Place on oiled cooling rack- close together & touching but not overlapping
7. Cook 2 Kale loaded cooking racks on each lined oven rack
8. Bake for 8 to 10 hours or until all moisture is gone
9. Store in airtight container
10. Enjoy!

Recipe Notes

• I noticed that the kale needed to be slightly wilted. Not soggy but not super crisp. The fresher the kale, the more quickly it cooked. When it cooks too quickly they are brittle and have the slight flavor of charcoal. If that's your thing then great. If not, let your kale age in the fridge some so that it is a little soft around the edges.
• They also seem to come out better when they have a lot (like drenched!) of the awesome sauce on them. I'm not sure if this is a personal preference because the sauce is so dang good, or if they need the extra moisture of the awesome sauce.
• You can sub the red bell peppers for yellow. I've used both and find the red bells make the sauce a little more zesty and savory.
• ONE OTHER THING- The first few times I made these kale chips, I used grated Parmesan cheese because … honestly I was afraid of nutritional yeast. I was like “a substitute for CHEESE?!? Um, no thank you!” I felt that I couldn't suggest nutritional yeast as an option to you without giving this “yeast stuff” a fair shot. So, the last time I made these I used nutritional yeast. I have to admit, I was VERY wrong. I am quite shocked that I actually like these chips MORE made with nutritional yeast than Parmesan cheese. Go figure!?! I plan to use nutritional yeast in this recipe from now on. I suppose I should try out this new find with my other recipes that call for Parmesan cheese.

Share this Recipe

Tweet