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Raw Garlic Kale Chips

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If you are a garlic lover, these Raw Garlic Kale Chips are for you!  They are a wonderful staple to have in the pantry to satisfy that crunchy desire in your raw food diet.  I had these in the dehydrator through the night and I tell you what…this house was filled with the rich aroma of garlic come morning!  I have been 100% raw lately (always high raw prior) and when ever I go 100% there is one of many things that I notice, my sense of smell heightens tremendously!  But to be honest,  you don’t need a super sniffer to smell the garlic in these.  I have always been an avid lover of my Cheesy Kale Chrispers, but these, well these, are right up there with those.  Delicious and addictive!!!



  1. Remove the kale leafs from off the stalks (you can save these for juicing later, there are lots of nutrients in the stalks), wash and place in a salad spinner to dry. You don’t want the kale to wet or the batter won’t stick well.
  2. Transfer to a large bowl.  I bought a HUGE plastic bowl from a restaurant store that works so perfect for this.  I could almost crawl into it!  The more room you have to work in it the easier it is.
  3. Place all the ingredients the food processor until smooth, thick and creamy.  It should resemble a thick humus texture.  You can always add water if you need to thin it a bit but add it slowly.
  4. Pour the garlic batter over the kale. I use kitchen gloves for this.
  5. Mix until the kale is evenly coated with no large clumps of batter are sitting around .
  6. Place the kale evenly on dehydrator sheets and dehydrate at 105 degrees for about 8 hours until crisp.  I like to pull my kale chips out a bit sooner so they are a bit chewy.  They get eaten so darn fast that I am not worried about them molding.\

5/17/11 – Update:  I made these again today and decided to see how it would work using spinach.  They turned out great!  It’s nice to have options.


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Raw Garlic kale chips

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Raw Garlic kale chips

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14 thoughts on “Raw Garlic kale chips

  1. Jeani says:

    Hi, Amy ~
    I’m just double checking on something here. In the ingredient list, you have sunflower seeds listed, and no cashews to be seen anywhere. However, in the “Tips” section, you mention soaking the cashews.
    I think that this recipe does not contain cashews, only sunflower seeds, and I am just being a scaredy cat, thinking I might “mess it up” somehow if I don’t get it perfect.
    So …. cashews, or no cashews?

    • amie-sue says:

      Hello Jeani…. Thank you for catching this misprint. I fixed it. I did use sunflower seeds not cashews as indicated under tips. :) I hope you enjoy them, keep me posted! amie sue

  2. Jeani says:

    OK, so I halved the recipe because I only had two bunches of kale. I have to say it’s a really good thing that I had the kale prepped BEFORE I made the sauce, otherwise I’d have eaten it with a spoon, and not cared what I might smell like tomorrow!
    I am imagining that stuff as a jumping off place for many other things, like salad dressing, or dip, or even just dehydrating it and using it on vege burgers, or using it as a body butter, or in some raw lasagna, or whatever.
    In the meantime, I just slid the trays into the dehy, and hope the aroma doesn’t keep me awake this evening.
    I am SO glad I found your site. Thanks for what you do to make peoples lives better.

    • amie-sue says:

      Good morning Jeani,

      It is quite heavenly smelling isn’t it?! I don’t know how many times I wanted to sleep under my dehydrator due to the amazing aromas that it ommits. :) And yes, this sauce can be used in soooo many ways. Enjoy and have a happy day. amie sue

  3. Stephanie says:


    I was wondering if I could do this receipe without having a dehydrator at home? Could I pop the chips in the oven at the lowest temperature possible?

    Thank you!

    • amie-sue says:

      Hi Stephanie,

      I don’t bake any of my raw recipes so therefor I can guarantee any outcome. I do know however, that many people do bake kale chips. Some have luck and some don’t. I can only suggest to try it if you wish. Set the temp at the lowest setting and keep a close eye on them. In my recipes, I use a thicker sauces and most baked kale chips I see are with very thin coatings. Do know that they won’t remain raw in the oven.

      Have a great evening and keep me posted if you give it a try. amie sue

  4. Carrie says:

    Made these last night… Oh my… I’m not sharing these are AMAZING!

  5. Renee says:

    Made these last night and had to taste them before breakfast. Almost had kale chips for breakfast. Love Them!‼
    Thanks so much for the recipe…. :-)

  6. irene says:

    The spinach is a fantastic tip :) Kale here isn’t always available here in Sweden, so its a great alternative when you want nutritious chips. Thanks Amie-sue :)

  7. Jeani says:

    Hi, Amie Sue~
    I’m shocked to see that it’s been a year that I’ve been eating these scrumptious kale chips. Wow!
    Anyway, I put some in the dehydrator about two hours ago. I knew it was too early to really need to check on them, but I just did. They are warm all the way through, and the sauce is so creamy and thick. On my fourth bite I realized I haven’t had dinner yet. so I pulled that tray out and ate the whole thing as my dinner.
    I will remember that this will be a great winter dinner side dish this year, for those days when I’m snowed in and think I “need” something hot and cooked. This was really great. Like creamed spinach. Yum.
    Thanks again!

    • amie-sue says:

      I know what you mean Jeani… I have had recipes slip by and when I remake them, I always wonder how it got away from me. I think it’s due to so many wonderful things to make. hehe Kale chips are always dangerous for me, but in a good way. They never last more than a few days, and that only if lucky.

      Have a wonderful day, so nice to hear from you! amie sue

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