Dehydrated Raw Kale Chips: A Crunchy, Healthy Delight

My grandmother, bless her heart, believed that vegetables were properly cooked only when they surrendered entirely to the pot. Growing up, I thought mushy green beans were the epitome of vegetable preparation. It wasn’t until much later, experimenting in my own kitchen, that I discovered the joy of truly vibrant, flavorful veggies. These dehydrated kale chips? They’re a world away from those childhood memories, offering a delightful crunch and a surprising depth of flavor. They remind me that sometimes, the best things are the simplest—and the least cooked!

Recipe Overview

Here’s a quick rundown of what you can expect:

• Prep Time: 20 minutes
• Dehydration Time: 5-6 hours
• Total Time: 5 hours 20 minutes to 6 hours 20 minutes
• Servings: 4
• Yield: Varies depending on kale bunches
• Dietary Type: Vegan, Gluten-Free, Raw

Ingredients

• 1 cup walnuts or 1 cup cashews, soaked for 1 hour and drained
• 1 teaspoon garlic, minced
• 1/3 cup nutritional yeast
• 1/3 cup water
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1 pinch cayenne pepper
• 2 bunches kale
• Sea salt, to taste

Equipment Needed

• Blender
• Large bowl
• Dehydrator

Instructions

1. Begin by soaking your choice of nuts. Place either the walnuts or cashews in a bowl, cover with water, and let them soak for at least one hour. Soaking helps soften the nuts, making them easier to blend into a smooth paste. After soaking, thoroughly drain and rinse the nuts.

2. While the nuts are soaking, prepare the kale. Wash the kale thoroughly under cold water. This is crucial to remove any dirt or grit. Trim the kale by removing the tough, woody spines from each leaf. This step ensures that your kale chips are tender and not chewy. Then, chop the kale into fairly large pieces, about half the size of your palm. If you want to save time, you can use pre-washed and chopped kale, but fresh kale will always deliver the best flavor and texture.

3. Prepare the walnut (or cashew) paste. Add the soaked and drained walnuts (or cashews), minced garlic, nutritional yeast, water, olive oil, smoked paprika, and cayenne pepper to a blender. Blend all ingredients until you achieve a smooth and creamy paste. You may need to scrape down the sides of the blender a few times to ensure everything is fully incorporated.

4. Massage the kale. In a large bowl, combine the chopped kale and the walnut (or cashew) mixture. Use your hands to massage the paste into the kale, ensuring that every piece is well coated. This is a crucial step, as massaging helps to break down the kale’s cell structure, making it more tender and easier to dehydrate.

5. Arrange on dehydrator trays. Line the kale chips on the screens of your dehydrator, making sure they are spread out in a single layer and not overlapping. This allows for even dehydration and ensures that the chips will be crispy.

6. Season the kale chips. Sprinkle the kale chips with sea salt to taste. The salt enhances the flavor and helps to draw out moisture during the dehydration process.

7. Dehydrate the kale chips. Dehydrate the kale chips at 110-115 degrees F (43-46 degrees C) for approximately 5-6 hours, or until they are crisp and dry. The exact dehydration time will depend on your dehydrator and the humidity in your environment.

8. Test for doneness. Start sampling the chips after 5 hours. They should be crisp and break easily when bent. If they are still pliable or soft, continue to dehydrate them for another hour or so, checking every 30 minutes until they reach the desired crispness. Remember to leave some for the rest of the family!

Expert Tips & Tricks

• Nut Variations: While the recipe calls for walnuts or cashews, you can experiment with other nuts like almonds or macadamia nuts for a different flavor profile.

• Spice It Up: Adjust the amount of smoked paprika and cayenne pepper to your preference. For extra heat, add a pinch of chili flakes.

• Even Coating: Make sure every piece of kale is coated evenly with the walnut mixture. This ensures uniform flavor and texture.

• Dehydrator Placement: If your dehydrator has shelves, rotate them halfway through the dehydration process for even drying.

• Adjust for Humidity: If you live in a humid environment, your kale chips may take longer to dehydrate. Keep an eye on them and adjust the time accordingly.

Serving & Storage Suggestions

Serve these dehydrated raw kale chips as a healthy snack, a crunchy topping for salads, or as a side dish with your favorite raw food meals. They’re best enjoyed fresh, but can be stored in an airtight container at room temperature for up to a week. To maintain their crispness, avoid storing them in a humid environment. If they do lose their crispness, you can re-dehydrate them for a short period to restore their texture.

Nutritional Information

Here’s a breakdown of the estimated nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	355.1 kcal	N/A
Calories from Fat	N/A	70%
Total Fat	27.8 g	42%
Saturated Fat	3 g	14%
Cholesterol	0 mg	0%
Sodium	53 mg	2%
Total Carbohydrate	21.1 g	7%
Dietary Fiber	8.4 g	33%
Sugars	0.8 g	3%
Protein	14.3 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Different Greens: While kale is the star of this recipe, you can also use other hardy greens like collard greens or Swiss chard. Just be sure to remove the tough stems and chop them into smaller pieces.

• Herbaceous Twist: Add fresh herbs like rosemary, thyme, or oregano to the walnut mixture for a more complex flavor.

• Lemon Zest: A little lemon zest can brighten up the flavor of the kale chips. Add about a teaspoon of lemon zest to the walnut mixture.

• Seed Power: Sprinkle the kale chips with sesame seeds, chia seeds, or flax seeds before dehydrating for added nutrients and crunch.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the nuts?
A: Soaking the nuts helps to soften them, making them easier to blend into a smooth paste. It also helps to improve their digestibility.

Q: Can I use a different type of oil?
A: Yes, you can substitute olive oil with another oil of your choice, such as avocado oil or coconut oil. Keep in mind that the flavor of the oil will affect the final taste of the kale chips.

Q: How do I know when the kale chips are done?
A: The kale chips are done when they are crisp and break easily when bent. If they are still pliable, continue to dehydrate them for a little longer.

Q: My kale chips are not getting crispy. What am I doing wrong?
A: Make sure you are not overcrowding the dehydrator trays and that the kale pieces are spread out in a single layer. Also, ensure that your dehydrator is set to the correct temperature (110-115 degrees F).

Q: Can I make these in the oven?
A: While this recipe is designed for a dehydrator, you can try baking them in the oven at a very low temperature (around 170°F or 77°C) for several hours. However, keep a close eye on them to prevent burning, and be aware that the texture might be slightly different than dehydrated chips.

Final Thoughts

These dehydrated raw kale chips are a testament to how simple, wholesome ingredients can come together to create something truly delicious and nutritious. I encourage you to give this recipe a try and experiment with different variations to find your perfect flavor combination. Feel free to share your feedback and creations with me! These kale chips pair wonderfully with a refreshing green smoothie or a vibrant raw vegetable platter. Enjoy!