This Kale Chips recipe turns kale into a real treat, even though none of us expected a treat. Let’s just say I wasn’t such a believer. I mean, kale smells like, ummm, the field, but I was wrong. These Kale Chips are sweet, spicy and cheesy, the kind of cheesy that is non-dairy thanks to nutritional yeast. It’s not gross, I swear.
You’ll want to make lots and lots of them because they don’t last. They were gone in a day. Be sure to buy a bug bag of kale and double the recipe if you have too!
This was my first attempt at making kale chips and it was incredibly easy. It took about 30 minutes start to finish in the oven. When you make them in the dehydrator they take longer, but the texture is a little nicer.
The cool thing that I love the most, is picking the kale from the field, bringing it inside to wash, and making this delectable treat all in the same 30 minutes.
TIP: If you like them a little hotter, double the cayenne pepper. Also, you can add 1 tsp of kelp flakes for added iodine.
Change up your Kale Chips
We want you to use this recipe as a guide. Kale Chips are super easy to customize based on what you like or have in the kitchen. Here are a few ways on how we like to change it up:
- Don’t have cayenne, but still want the heat? Sprinkle crushed red pepper flakes on top instead!
- Not a fan of nutritional yeast? Sprinkle a combination of garlic and onion powder onto the kale for a flavor boost
- Already a kale fan? Just sprinkle with salt and pepper to let the flavor stay true
Remember to store in an airtight container to keep your chips crispy!
Interested in other kale recipes? Click here for more!
Kale Chips Recipe
- 2 tbsp. Coconut Oil melted
- 2 tsp. Waxing Kara Honey
- 1/8 tsp. Cayenne Pepper
- 1 tbsp. Nutritional Yeast
- 1 tsp. Lemon Juice
- 1/8 tsp. salt
- 1 Kale Large bunch, tear off kale ribs & tear kale into pieces.
Melt Coconut oil, and add all ingredients.
Using a fork scramble ingredients like an egg until throughly blended.
Pour seasoning blend over clean dry kale and use hands to squash the blend evenly through the kale.
Place on drying racks if using a dehydrator or a cookie sheet if using the oven.
Dehydrate for 4 -5 hours at 140 degrees.
Place oven at lowest 270 degrees for 20 minutes.
Check every 10 minutes ’til crisp, turning chips once during the drying process until completely dry.
Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.
If you decide to try this project, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!