Recipes, Savory — February 15, 2010 12:01 — 7 Comments Print This Recipe 
Kale Chips make a tasty protein rich snack
Kale Chips
Ingredients
2 bunches of curly kale
2 red bell peppers
1 cup cashews (soaked)
1 1/2 lemons juiced
1/4-1/2 cup balsamic vinegar
1/4 cup agave
1 tsp sea salt (to taste)
1/2 cup nutritional yeast
1/2 cup hemp seed
Equipment
high speed blender
dehydrator
Process:
- Remove large center stems from kale leaves and discard.
- Set de-stemmed leaves aside in large mixing bowl.
- Blend remaining ingredients in blender until a smooth consistency like a sauce is achieved.
- Pour sauce over kale leaves and mix with hands until each leaf is well coated.
- Spread onto dehydrator sheets and dry for 12 or more hours at 118 degrees.
- Kale chips are ready when each leaf is crispy.
 Peanut Sauce |
 Double Red Pesto |
 Spicy Corn Chips |
7 Comments
Leave a Comment
Living Raw Food offers 100 new recipes inspired by the author's New York City restaurant, Pure Food and Wine, where she is a partner and executive chef. The recipes are sophisticated and rigorously raw. And they range from quick and easy milks and juices to intriguing dishes from her restaurant's menu.
The non preachy primers on ingredients and techniques used in raw preparations make this book accessible and usable for a wider audience than might typically go for a raw foods cookbook. -Sarma knows her stuff. Two thumbs up!
thanks, guys!…these chips are absolutely the best…
Yummy looking Kale Chips! They look as good as they taste. I’ve tried this recipe and are they delicious! Absolutely!
I made these chips with one variation – I used equal portions of soaked cashes AND soaked brazil nuts. I read the two balance out certain amino acids to form a “complete protein.”
Sounds like a great idea. The oil in the Brazil nuts probably left the chips a little more chewy than normal, but with some great brazil nut flavor as well. Yum.
Thanks so much for this wonderful website! I have been wanting to make these chips after a friend brought some to my house. Her recipe did not include the protein aspect which is a plus. My daughter cannot have nightshades and I am thinking about using carrots instead of peppers. What do you think? I will let you know how they turn out! <3
Thank you for stopping in the cafe. Glad you like the kale chip recipe. It’s one of our favorites. Unfortunately, sweet bell peppers are a very important component to making the chips. In fact, it is the one single ingredient that ushered on the era of kale chips we now see in the market today. The woman who first discovered this alchemy lives in Berkeley, CA and once she shared her discovery with other chefs, kale chips went to market. And the recipe for delicious chips is what it’s all about. Now that being said, I’m intrigued by the notion that a quality kale chip can be make without bell peppers. And given your daughter’s condition, necessarily so. But I don’t think carrots will work. Too much fiber not enough liquid. I’m think celery might work. Take out the strings and blend them up with the soaked cashews, etc. and I think the celery mix should adhere well to the Kale leaves and add some subtle flavor as well. Give it a try and let me know how it goes and what you decide on. If you like food alchemy, this is where great recipes are born! Good luck. -scott
Thank-you Scott. I love food alchemy! Play I will and I will let you know. Thanks for the tip. : )