One day a few years ago I had the genius idea of saving tons of money by buying my own kale to make my own chips. It turned out to be a bit more time consuming that buying kale chips from Amazon but way more rewarding.
Another bonus to this recipe for this of you sensitive to nuts: it's nut-free!
Honestly, it is next to impossible to find kale chips made without cashews. I found that sunflower seed butter and tahini make a great creamy nut-free option. To make this truly raw, use a food dehydrator and dehydrate at 115 degrees for 6+ hours. You can also use the oven at 175F, for a faster and delicious option as well.
Kale crips are a great portable snack and lunch box addition. Plus, kale is a phenomenal source of nutrition: vitamins including Vitamin K which may help prevent cancer, antioxidants, iron, and may be anti-inflammatory, making it a great post-workout snack as well. (1)
Vegan "Cheesy" Kale Chips yields 2 baking sheets of "cheese" snacking
Ingredients: 1 large bunch or 2 small bunches kale** 1/3 cup tahini 1/3 cup sunflower seed butter 1/4 cup nutritional yeast 3 tablespoons apple cider vinegar 1 large lemon, juiced 1 tablespoon coconut aminos (or soy sauce) 1 tablespoon sesame oil 1/4 tsp cinnamon
1/4 tsp garlic powder dash of red chili powder
dash of thyme
salt and pepper to taste
**Aim for local kale. Buy local and organic produce when you can--it not only tastes better, but will be more nutrient dense. Directions: 1. Rinse kale and pat dry. 2. In a food processor, mix all the ingredients except the dry ripped up kale leaves.
3. Toss the kale in the mixture, scrunching up the kale and making sure to coat the leaves well.
4. Bake at 175 F degrees in an oven for 3.5-5 hours or in a food dehydrator around 115 to 125 overnight until your desired texture is reached. (I lined a baking sheet with a nonstick mat, and a second one with parchment paper, and they turned out identical). For this batch, I baked them at 175 degrees for 3.5 hours, then 185 degrees for an hour, then let them cool fully.