Crispy, Savory Kale Chips: A Raw Food Delight

For years, my kitchen was a battlefield where vegetables were often the casualties. Boiled into a pale, mushy state and then drowned in butter, they were a far cry from anything I’d consider enjoyable. My culinary journey took a significant turn when my partner and I decided to embrace a more raw food lifestyle. The surge in energy and vitality we experienced was remarkable, and it spurred a deeper dive into the world of uncooked cuisine. It was during this exploration that I stumbled upon kale chips, touted for their impressive nutritional profile – a treasure trove of vitamins A, C, and K, eye-protecting carotenoids, and gut-friendly fiber. The question, of course, was: could they actually taste good? I’m thrilled to report that they do, unequivocally. These crispy, flavor-packed morsels have become an absolute addiction, even earning the seal of approval from my partner, who now deems them perfect “football” food.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5-6 hours
• Total Time: 5 hours 15 minutes – 6 hours 15 minutes
• Servings: 4
• Yield: Approximately 6 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free, Raw

Ingredients

• 2 bunches of fresh kale
• 1 cup walnuts or 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
• Sea salt, to taste

Equipment Needed

• Dehydrator
• Blender
• Large mixing bowl
• Knife and cutting board
• Measuring cups and spoons

Instructions

1. Begin by preparing your walnuts or cashews. Place them in a bowl and cover with water. Allow them to soak for at least 1 hour. This step is crucial for softening the nuts, which will help in creating a smooth paste. Once soaked, drain the nuts and rinse them thoroughly. They might foam a bit during the soaking process, so a good rinse is important.
2. While the nuts are soaking, turn your attention to the kale. Thoroughly wash and trim the kale leaves. The key here is to remove the tough, woody stems, as they can be fibrous and unpleasant in the final chip. Once the stems are removed, chop the kale into pieces roughly the size of your palm. Don’t worry about perfection; a slightly rustic look is part of the charm. For those looking to save time, purchasing pre-washed and chopped kale is a perfectly acceptable shortcut that will speed up the process considerably.
3. Now, it’s time to create the savory coating. Load the first seven ingredients – the soaked and drained walnuts (or cashews), minced garlic, nutritional yeast, water, olive oil, smoked paprika, and cayenne pepper – into your blender. Pulverize these ingredients until they form a smooth paste. You want a creamy consistency with no discernible chunks of nuts.
4. In a large mixing bowl, combine the prepared kale pieces with the walnut paste. This is where the magic happens: massage the walnut paste thoroughly into the kale leaves. Use your hands to ensure each piece of kale is evenly coated. This massaging action helps to break down the kale slightly, making it more pliable and ensuring the seasoning adheres beautifully.
5. Prepare your dehydrator trays. Line up the seasoned kale pieces on the screens of your dehydrator. Aim to arrange them in a single layer, ensuring they are not overlapping too much. This allows for even drying and optimal crisping.
6. Once the kale is arranged on the trays, generously sprinkle with sea salt to your preference.
7. Set your dehydrator to a temperature between 110-115 degrees Fahrenheit. Allow the kale chips to dehydrate for approximately 5-6 hours. The exact time will depend on your dehydrator and the humidity levels in your kitchen. It is perfectly acceptable, and indeed encouraged, to sample the kale chips periodically to check for doneness. You’re looking for a satisfying crispness. Remember to leave enough for the rest of your family to enjoy!

Expert Tips & Tricks

• Achieving Ultimate Crispness: The key to perfectly crispy kale chips is ensuring they are completely dry. If your dehydrator tends to run a bit cool, you might need to extend the drying time slightly. Conversely, if it runs hot, keep a closer eye on them to prevent burning.
• Massage Technique: Don’t be shy when massaging the walnut paste into the kale. The more thoroughly you combine them, the better the flavor distribution and the more tender the kale will become during dehydration.
• Uniformity is Key: While perfect uniformity isn’t required, try to cut your kale pieces into roughly similar sizes. This will help them dehydrate at the same rate, preventing some from becoming burnt while others remain soft.
• Dehydrator Placement: Ensure your dehydrator is placed on a stable, level surface. Avoid placing it near a heat source or in a drafty area, as this can affect the consistent temperature required for proper dehydration.

Serving & Storage Suggestions

These kale chips are best served fresh, straight from the dehydrator, when they are at their peak crispness. They make an excellent appetizer, a healthy snack, or a flavorful garnish for soups and salads.

For storage, allow the kale chips to cool completely before storing them in an airtight container at room temperature. If stored properly in a dry environment, they can last for up to a week. However, they are at their absolute best within the first few days. If they lose some of their crispness over time, you can briefly re-dehydrate them for a few minutes at a low temperature (around 100°F) to revive them. Avoid refrigerating them, as the moisture can make them soggy.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	355.1 kcal	18%
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 values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is wonderfully satisfying as is, feel free to experiment with different flavor profiles.

• Spicy Kick: Increase the cayenne pepper or add a pinch of red pepper flakes for a hotter chip.
• Herbal Infusion: Incorporate dried herbs like rosemary, thyme, or oregano into the walnut paste for an aromatic twist.
• Cheesy Alternative: If you don’t have nutritional yeast, or if you’re looking for a slightly different flavor, you could try adding a small amount of finely grated vegan Parmesan-style cheese to the paste.
• Nut-Free Option: For a nut-free version, sunflower seeds or pumpkin seeds, soaked and blended similarly, can be used as a base for the coating.

FAQs

Q: Why do I need to soak the nuts?
A: Soaking the nuts softens them, making it easier to blend them into a smooth paste that evenly coats the kale.

Q: Can I use regular nuts (like almonds) instead of walnuts or cashews?
A: While other nuts can be used, walnuts and cashews are generally preferred for their creamy texture when blended. Almonds might require longer soaking and may result in a slightly grainier paste.

Q: My kale chips aren’t crispy. What went wrong?
A: This could be due to insufficient dehydration time, overcrowding the dehydrator trays, or high humidity. Ensure the kale is spread in a single layer and allow adequate drying time.

Q: How do I know when the kale chips are done?
A: They should be dry and have a crisp texture that snaps when bent. They won’t be hard like crackers, but they should not be pliable or chewy.

Q: Can I make kale chips in a conventional oven?
A: Yes, you can make kale chips in an oven at a very low temperature (around 200-250°F or 95-120°C). However, keep a very close eye on them, as they can burn quickly. It’s often easier to achieve consistent results with a dehydrator.

Final Thoughts

There’s a profound satisfaction in transforming humble kale into something so incredibly craveable, and this raw, dehydrated method truly unlocks its potential. These kale chips are more than just a snack; they are a testament to the delicious possibilities that emerge when we embrace vibrant, whole foods. I encourage you to try this recipe, perhaps on a cozy evening in or as a healthy alternative for your next gathering. They are remarkably simple to make and offer a guilt-free indulgence that nourishes your body. I would be delighted to hear about your experiences and any flavor variations you discover. Enjoy this simple, yet profoundly satisfying, raw food creation!