Raw Vegan Kale Chips: A Crispy, Guilt-Free Delight

I remember the first time I tasted kale chips. I was at a raw food festival in California, slightly skeptical of anything calling itself a “chip” without being fried. One bite of these surprisingly crispy, savory morsels changed everything. The earthy kale, transformed by a creamy cashew-based sauce and a delicate crunch, was an epiphany. It wasn’t just a healthy snack; it was an experience, a testament to the transformative power of simple, whole ingredients. From that day on, I’ve been hooked on perfecting my own version, and I’m thrilled to share it with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8-12 hours
• Total Time: 8 hours 15 minutes to 12 hours 15 minutes
• Servings: Varies depending on kale size
• Yield: 1 Large Bowl
• Dietary Type: Vegan, Raw, Gluten-Free, Dairy-Free

Ingredients

• 1 bunch curly green kale (large bunch, about 8 firmly packed cups)
• 1 cup raw cashews (soaked in filtered water for 2 – 4 hours)
• 1/8 cup filtered water (as needed for desired consistency)
• 3 tablespoons fresh lemon juice
• 1/4 cup nutritional yeast, to taste
• 1 bulb of garlic, chopped roughly (about 8-10 cloves)
• 1 teaspoon Celtic sea salt
• 1 tablespoon agave nectar (optional)
• 4 teaspoons granulated garlic

Equipment Needed

• Colander
• Large Bowl
• Food Processor
• Kitchen Gloves (optional)
• Dehydrator or Baking Sheets
• Oven (if not using a dehydrator)

Instructions

1. Prepare the kale: Rip the kale leaves from the stalks (discard the stalks). Thoroughly wash the leaves and place them in a colander to drain. A little bit of water left on the kale helps the dressing adhere.

2. Transfer to a bowl: Place the washed and drained kale in a large bowl.

3. Make the cashew cheese: Place all the ingredients EXCEPT the kale and the granulated garlic in a food processor. Process until the mixture is smooth, thick, and creamy. The consistency should be similar to hummus. You may need to add a little more water, 1 tablespoon at a time, to achieve the desired consistency. Taste and adjust seasonings as needed, adding more nutritional yeast for a cheesier flavor or lemon juice for tanginess.

4. Massage the kale: Take small handfuls of the cashew cheese and massage it into the kale leaves. I find that using kitchen gloves makes this step easier and less messy. Repeat this until all the cashew cheese mixture has been added and the kale is evenly coated, ensuring there are no large clumps of “cheese.” The goal is to evenly coat each leaf without oversaturating it.

5. Add granulated garlic: Toss the kale through with the granulated garlic so that it is evenly distributed. This adds a delightful depth of flavor.

6. Dehydrate the kale (Dehydrator method): Place the kale evenly on dehydrator sheets in a single layer, ensuring proper air circulation. Dehydrate for about 8 hours (or longer, if needed) until the kale is crisp. Check for doneness by tasting a chip; it should be completely dry and brittle.

7. Dehydrate the kale (Oven method): If you don’t have a dehydrator, you can use your oven. Preheat your oven to the lowest possible setting. Place the kale on baking sheets lined with parchment paper in a single layer. Bake for about 10-12 hours, or until crisp. Keep a close eye on the kale to prevent burning. You may need to prop the oven door open slightly to allow moisture to escape.

Expert Tips & Tricks

• Cashew Soaking: Soaking the cashews is crucial for a smooth and creamy sauce. If you’re short on time, you can soak them in hot water for about 30 minutes.
• Kale Selection: Choose fresh, vibrant green kale. Avoid any bunches with yellowing or wilting leaves.
• Drying is Key: The key to crispy kale chips is thorough drying. Whether you use a dehydrator or an oven, ensure the kale is completely dry before removing it.
• Even Coating: Don’t overload the kale with the cashew cheese. A thin, even coating is all you need for flavorful and crispy chips.
• Flavor Boost: For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the cashew cheese mixture.

Serving & Storage Suggestions

Serve your raw vegan kale chips as a healthy and delicious snack. They are perfect on their own, or as a crunchy topping for salads or soups.

Store the kale chips in an airtight container at room temperature for up to 3-4 days. If they lose their crispness, you can re-dehydrate them in the dehydrator or oven for a short period. While not recommended, you can technically store them in the fridge, but they will likely lose their crispness more quickly due to the moisture. Freezing is not recommended as it will significantly alter the texture.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (based on the provided data, serving size is approximate and will vary):

Nutrient	Amount per Serving	% Daily Value
Calories	1140.3 kcal	N/A
Calories from Fat	620 g	54%
Total Fat	68.9 g	106%
Saturated Fat	13.3 g	66%
Cholesterol	0 mg	0%
Sodium	2472.5 mg	103%
Total Carbohydrate	107.1 g	35%
Dietary Fiber	23 g	91%
Sugars	8.6 g	34%
Protein	51.2 g	102%

Note: These values are estimates and can vary depending on the exact ingredients and serving sizes.

Variations & Substitutions

• Spicy Kale Chips: Add a pinch of cayenne pepper or a dash of hot sauce to the cashew cream for a spicy kick.
• Smoked Paprika Kale Chips: Incorporate smoked paprika into the cashew cream for a smoky flavor.
• Different Nuts: Experiment with different nuts, such as almonds or macadamia nuts, for the cashew cream. The flavor profile will change, so adjust the seasonings accordingly.
• Sweet and Savory: Add a touch more agave nectar and a pinch of cinnamon to the cashew cream for a sweet and savory twist.
• Different Greens: While kale is the traditional choice, you can also use other sturdy greens like collard greens or Swiss chard. Be sure to remove the tough stems and ribs before preparing.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of kale?
A: Yes, you can use other types of kale, such as lacinato (dinosaur) kale. However, curly kale is the most common and readily available option.

Q: How do I prevent the kale chips from burning in the oven?
A: Make sure your oven is set to the lowest possible temperature and keep a close eye on the kale. Propping the oven door open slightly can also help release moisture and prevent burning.

Q: Can I make these kale chips without nutritional yeast?
A: Nutritional yeast provides a cheesy flavor, but you can omit it if you don’t have it. You might want to add a little extra salt or lemon juice to compensate.

Q: My cashew cheese is too thick. What should I do?
A: Add a tablespoon of water at a time until you reach the desired consistency.

Q: How long do these kale chips last?
A: When stored properly in an airtight container at room temperature, these kale chips will last for about 3-4 days.

Final Thoughts

I truly believe that these raw vegan kale chips are a game-changer. They’re proof that healthy eating can be incredibly delicious and satisfying. Don’t be afraid to experiment with different flavors and seasonings to create your own unique version. I encourage you to give this recipe a try and share your feedback. These chips pair wonderfully with a refreshing green smoothie or alongside a vibrant raw salad. Happy snacking!