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Pad Thai Kale Chips

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Hmm, how to describe these kale chips.  Let me see if I can come up with a few words to express my thoughts about them… tasty, appetizing, scrumptious, yummy, luscious, delectable, mouth-watering, delightful, lovely, wonderful, pleasant, enjoyable, appealing, enchanting, ambrosial, savory, mouth-watering, toothsome, choice, flavorful, wait, wait, there must be more!

I am sure there are many more words out there, so I ask that you first run to your kitchen and make up a batch of these mighty fine kale chips, then come back here and share a word or two with us.  Keep in mind, that when I make kale chips, I want a stout chip!  I want substance, I want crunch, I want meatiness to it, so when I make them, I use a thick sauce.  You can make this recipe with 3 or 4 heads of kale, depending on how you like them.  OK, go now… have fun and don’t steal to many from the dehydrator as they are drying. haha

Ingredients: makes 4 cups of sauce


  1. In a high-speed blender mix all the ingredients together, liquid ingredients in first.  This will help the blade rotate more smoothly.
  2. Blend until it is nice and creamy.  This can take up to 5 minutes.  Stop every once in a while to scrape the sides down and to test for smoothness.  Rub a little sauce between your forefinger and thumb.   If you feel grit, continuing blending.
  3. Prepare the kale; wash the kale and remove the spines.  Tear into bite sized pieces and blot dry with paper towels.  If you have excess water on the kale leaves it will dilute the sauce.
  4. Prepare the dehydrator trays.  You will want to place the kale chips on the teflex sheet that comes with your dehydrator.  If you don’t have those, use parchment paper.  I used 4 trays for this recipe.
  5. Place kale in a LARGE bowl, the bigger the bowl the better.  Pour the sauce over the kale.  Wash your hands, remove your rings and dive in!  Massage the sauce into the leaves making sure that everything is well coated.  Spread kale pieces out on the dehydrator sheets.
  6. Dry at 105 degrees for 6-8 hours or until dry.  I like to leave a little extra moisture in mine so that they are a little chewy.
  7. Store in air-tight container for up to 5-7 days.  If they start to get a little soft, just put them back in the dehydrator to crisp them up.
  8. TIP: Macadamia nuts have a very high fat content and must be stored carefully to avoid rancidity.  The nuts should be light in color.  They will darken with age as the inherent oil turns rancid.  Vacuum-packed nuts are the best choice for the freshest product.  Refrigerate unopened nuts in an airtight container up to six months or freeze up to a year.  Once opened, refrigerate and use macadamia nuts within two months.


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19 thoughts on “Pad Thai Kale Chips

  1. beatrice says:

    Ami sue your recipes are superinspiring for me!!thank you for this,they sounds amazing!

  2. Jami says:

    Yummmmmmmy! I love all your kale chips!!

  3. barbara powers says:

    Would you please include a button for me to pin onto pinterest. I’d love to share some recipes of yours and get the word out… they sound just fabulous!

    • amie-sue says:

      Good morning Barabara, I will look into that. My husband just brought that very topic up 2 days ago when he asked me if I knew what that was. I haven’t dabbled with it yet as I have heard it is a addicting! lol I will keep you posted! Thank you, amie sue

  4. Linda says:

    I don’t have a dehydrator. Can this recipe be done in the oven?

    • amie-sue says:

      Yes Linda, you can make kale chips in the oven but you will really need to keep an eye on them. I haven’t ever made them in the oven but I know many do. Chances are though, they won’t remain “raw” so if that isn’t an issue, go for it :)

      Bake your kale on a cooling rack or similar tray so any moisture evaporates instead of “steaming” the leaves. Place this over a cookie sheet so the dried leaves don’t fall through and onto the bottom of your oven.

      Use the lowest temperature your oven. A lower oven temperature will dry out the kale without risk of browning the leaves. A lot of people leave the oven door cracked during the cooking process to keep the heat even lower.

      Keep an eye on the while they bake. I am sure the length of time will vary on the level of sauce you put on them and the temp of the oven.

      I hope this helps. If you can, invest in a dehydrator… they are so worth it!! Blessings, amie sue

  5. Barbara says:

    Dear Amie Sue,
    I have been making your Kale Chips and absolutely love them (so does everyone else I know). Today I tried the Pad Thai chips and I am amazed at how good they are. The sauce is probably one of the best things I have ever eaten! Thank you so much for sharing your recipes

    • amie-sue says:

      Thank you Barbara! I am so happy to hear that you enjoyed these as well as the others that you have made. I have to agree, these are darn right tasty. :) Enjoy and be blessed in the kitchen…pantry…living room….lol

  6. Mee says:

    Sue – I just made these last night and woke up to some REALLY DELICIOUS kale chips. Holy Cow you are fantastic and I LOVE LOVE LOVE your website; the best one yet that I’ve come across – from gorgeous pictures to easy explanations. You are da bomb!

  7. Jasmine says:

    Great departure from the same old kale chips!

  8. susana says:

    about the red curry paste…do you buy that in a store or you make it at home? i never heard of it. i live in Europe…hopefully you can post a raw recipe for it, so i can make these wonderful (spicy?) chips soon. congratulations for the best raw page ever.

    • amie-sue says:

      The red curry paste that I use is store bought. I am sorry. You can Google for a recipe to make your own though. I haven’t ever made it from scratch so I can’t stand by a recipe. Good luck with it Susana! Have a blessed day, amie sue

  9. debbie says:

    I dont know what a “Head” of Kale is. Can you please explain.

    • amie-sue says:

      Hello Debbie,

      Good question. A “head of kale” = a bundle of kale. From my experience of always purchasing kale it comes bundled together with a twist tie or rubber band at the base. That is what I referring to. I would love to tell you how much one weighs to use that as a reference but it all varies. My estimate is 1 “head” weighs about 1/3 of a pound, but that is a rough estimate. I hope this helps a bit. amie sue

  10. Beth Poetsch says:

    These are AWESOME. They taste exactly like Pad Thai. Thank you so much for all your work putting this website together. Can’t wait to try many more of your recipes.

  11. Rosalyn says:

    These are beyond amazing! I am blown away by you, your recipes, your gorgeous website. You are truly a gift from G-d!!!! Thank you.

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