These cheesy chipotle kale chips are my new obsession! They are light, crispy, and so yummy yet full of green goodness for you. For months I have spent money supporting my kale chips habit, buying them at the store. But, I finally bought a dehydrator and decided to start experimenting with recipes of my own. When I started on the raw food diet, I kept it so simple the only piece of equipment I owned was a Vitamix ( which I still love) and I still recommend keeping it simple, but as time goes on I am having fun delving into more involved recipes too.
Making kale chips is so incredibly easy, there is no reason to be buying them at the store. When I make them I usually make several trays worth so that they last for a while. A lot of people ask me how long I store them for, but to be honest they never last too long around here because we devour them so fast! But, I usually store them in an air-tight container in the fridge and they stay nice and fresh in there, they can probably be stored for at least a couple of weeks.
These kale chips come in handy when I have the munchies, or even with my salads or other veggie meals. When I was transitioning off bread I found it very helpful to have dehydrated crackers or chips like these with my meal to use in place of it, and that helped me a lot.
I am so excited for you to try this recipe. I think you’re going to love it, and I bet you can’t eat just one! 🙂 Unlike potato chips you can eat as much as you like without the guilt, these babies are gluten-free, dairy-free, no added chemicals, preservatives and no frying here! A guilt-free pleasure. So when you get the munchies there’s no better snack!
For the Kale Chips:
1 1/2 bunches curly kale
For the “Cheesy” Chipotle Sauce:
1 large red bell pepper (about 1 cup), seeded and chopped
1 cup cashews, soaked overnight rinsed and drained
2 Tbsp nutritional yeast
1/2 cup water
1 tsp chili chipotle powder
(optional) Himalayan salt, dash of
Remove the kale from its stems in bite size pieces and place the leaves in a large mixing bowl and set aside. Blend all the above ingredients for the cheesy sauce in a high-speed blender or food processor until smooth and creamy. Pour the cheesy chipotle sauce over the kale and using your hands make sure to coat evenly. Spread the leaves over 3 mesh dehydrator trays and dry at 104 degrees for 6-8 hours or until crispy.Enjoy one bite at a time!
What are your favorite kale chips?