Raw Food Alchemy by Amie Sue
These kale chips were made especially for my girlfriend, Gina, for her Super Bowl festivities! Several years ago I had the greatest pleasure in introducing her to the wonderful, addictive world of kale chips! I love this woman dearly and it brings me such great honor to make these for her.
I have been making kale chips for many years now and I wanted to point out a few things that I have learned which always provide me with great success. First of all, start off with fresh crisp kale. Not only do you get more nutrients from fresh kale, the firmness will be a wonderful base for a hearty chip. Plus, old wilted kale is tends to be bitter. I also prefer curly kale over any other, all the beautiful folds within it offer great cubbies for the sauce to nestle in which will makes the chip very flavorful.
Another helpful trick is to use a thick sauce, which makes giving the leaves a nice heavy coat much easier. Often times, especially when making my kale chip recipes you might doubt me, thinking that I made far too much sauce for the amount of kale being used. I do this for taste and structure! Trust me. :) 
Also, don’t tear the kale into to small of pieces. The kale will shrink some while drying and you don’t want to end up with tiny brittle flakes for chips, well unless of course that is what you want. hehe
Washing the kale is important but most important is drying it! Either use a salad spinner or blot it over and over with dry paper towels. Wet kale will make your sauce runny and it won’t stick well. Lastly, after you pour the sauce over the kale, use your fingers to mix it all together. Be gentle as you carefully massage the kale, making sure to heavily coat each piece. Don’t over massage though, like we do when making kale salads. If you over massage the kale pieces it will cause the membrane walls to break down and will weaken the chip.
Well, I think I about covered it all. I hope you found my tips helpful. Are you new to making or trying kale chips? If so, I would love to hear from you.
I am thinking of trying these but might use Almonds instead since that is all I got in the house. They sound delicious! Thank you for such great recipe ideas!
Good thinking Cristina… If I were to use almonds, I would soak them and pop the skins off before blending. Easier for digesting and no skin flecks… but you don’t have to, just an idea. :) Keep me posted! amie sue
These Kale Chips you brought to the salon the other day were awesome. All the clients, employees,and I loved them and want to learn to make them. Yumm! Thank you Amie!
Oh hello sweet Yvette! It was my pleasure to bring them in to share them… do you guys want to be part of my taste testing panel? :) I love sharing and I know that you guys will be honest with me. love and hugs… see you soon. amie sue
Amie Sue – I made these yesterday and we love love love them! I put them in a gallon ziploc bag and I noticed about 2 hours after I took them from the dehydrator they started to soften. I have them at work today and they are softer still. What is the best way to keep these crispy? (other than eat them all in the first 30 minutes….heehee!)
Hello Donna… yay!! So glad to hear that you are enjoying these. As far them getting soft I might recommend storing them in a glass container that has a lid on them, that is what I do. Or sometimes, I just leave them in an open container on the counter… actually, I put a lid on them but my never ending, grazing husband takes the lid off and doesn’t put it back. lol And to be honest, they stay fresh and fine. But then, they never last longer than a week here before they are all eaten up. If you keep your longer and they start to get to soft for you, throw them back in the dehydrator to touch them up. I hope this helps. Thank you for sharing Donna. Have a blessed evening! amie sue
We use the silicon packets that come with seaweed packs. We stick them in the dehydrator to dry them out.
Good evening Megan… grand idea! Thank you for sharing. I am going to try that next time. Have a blessed weekend, amie sue
Once again Amie Sue this was OMG awesome! The only thing I would do different is not add the black pepper, I only added half and it still is overpowering..but the taste, the taste, the TASTE!! OMG! I love ‘em! I haven’t been able to really find one Kale chip recipe I’m crazy about until now! I will make some more tomorrow using your cheese sauce from the broccoli bites..I am curious to see how that will turn out. Thanks again!
That is wonderful Dee! Just goes to show how we all have different tastes. For Bob and I, we could have put even more pepper in it, we LOVE pepper. hehe But I am just so happy that you tried them and enjoyed them… Have a blessed day! amie sue
Holy Moly are/were these ever awesome!!
Thanx, Amie Sue for your amazing recipes…
:-)
Btw, the ‘batter’ would be an excellent dip or dressing.
<3
Nancy
lol well Holy Moly! :) Love that! Yes, that batter is heavenly… you could even thin it down and make a salad dressing…. oh wait, I just noticed you said that. haha Anyway, so thrilled that you are enjoying them. Have a wonderful weekend! amie sue
Holly Cow were these amazing! Our whole family went raw about 2 weeks ago and had found a lot of the food challenging for the kids (ages 15,13,12,4 & 2). These were being stolen from the tray at 6:30 in the morning by my 2 yr old. Last night I had to smack my husbands hands to keep him out of the sauce. He begged me to keep some aside to go with some raw veggies for his lunch. Then he asked if I could make actual potato chips to dip. I said what do I look like Amie Sue?
We love your site! Thank you.
Well that is just music to my heart Amity! Thank you so much for sharing that with me. I loved the last sentence…” I said what do I look like Amie Sue?” LOL That cracked me up. Thank again for taking time out of your day to write this to me. I hope you continue to find family favorites here! Blessings, amie sue
Aime, these were great…my first raw recipe.(applause):) I am soooo appreciating your website it has been so helpful in getting me into the “Raw’ world….. so much to learn and you put it out here to make it easier for us all. Blessings and thank you!
Good afternoon Luana… what a great recipe to start with! Now you are addicted. hehe I am always here if you have questions or need clarification on recipes. Have a blessed weekend. amie sue
Hi Amie Sue,
Thanks for all your hard work that you so willingly let us benefit from.
I’m making the OMG Dill and Onion Kale Chips and they taste great, but they have no white color. Some of your pictures are pre-dried, I can tell that, but the picture of them in the paper bag appears dry and they are still white. Mine aren’t completely dry, yet, but they are completely green, now, even though they were white when wet. I don’t think the heads I used were over-sized. Maybe the color comes back when they are completely dried and I’m wasting your time by asking prematurely, but if you have any info that can help, please let me know. They are so pretty and enticing with the white color.
Have a great day!!
Robin
Hi Robin… gosh, the only thing that comes to mind is… did yo coat the chips nice and thick or was your sauce watery? Was your kale wet when you applied the sauce? Let me know how they turned out. amie sue
Made them!!! And… OMG….. SERIOUSLY!!!!
Soooooo good!!