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Raw Garlic Kale Chips (nut-free)

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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!!!

Ingredients:

Preparation:

Kale Prep:

  1. Selecting Kale:
    • Don’t use wilted / old kale, it can have a bitter undertone.
    • I prefer Curly Kale because all of the folds really hold onto the sauce.
  2. Wash and de-stem your kale.
    • Start by washing the kale and blotting it dry.  You can also use a salad spinner if you own one.
    • Make sure you get as much excess water off of the kale as possible.  If you don’t it will make your sauce “soupy”.  Set aside.
    • Starting at the bottom strip away the leaf leaving behind only the stem.
    • Tear the remaining leaves into pieces that are a tad larger than bite-size since they tend to shrink.

Sauce Prep:

  1. After soaking the sunflower seeds, drain and discard the water.
  2. In a high-powered blender combine the; sunflower seeds, lemon juice, water, agave, nutritional yeast, and spices. Blend until the sauce is creamy smooth.
    • Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
    • Create a vortex in the blender, this will help ensure that the sauce is getting fully blended into a creamy texture.
    • What is a vortex?  Look into the container from the top and slowly increase the speed from low to high,  the batter will form a small vortex (or hole) in the center.  High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
    • If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape down the sides.
    • This process can take 1-3 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm., stop the machine and let it cool, then proceed once cooled.

Assembly:

  1. Place the torn kale into a very large bowl.
  2. Pour tin the sauce and with your hands gently and evenly coat each piece of kale.
    • This is a “hands-on” job.  Stirring with a spoon just doesn’t do the trick.
    • I would suggest removing any jewelry from your fingers.  I have temporary lost a ring here and there.

Dehydrator Method:

  1. Have thedehydrator trays ready by lining them with non-stickteflex or parchment paper.
    • Don’t use wax paper because food tends to stick to it.
    • Spread all the trays out in advance because soon your hands will be covered in sauce and you don’t want to get it all over.
  2. Place the kale on the non-stick sheets.  You can do this 1 of 2 ways:
    • Lay each piece out semi-flat if you want to create individual pieces.  More time-consuming and chips tend to a be a little bit more fragile.
    • Or, drop clumps of coated kale on the sheets.  This will create hardy clusters that are loaded with sauce and flavor.  This is my preference.
  3. Dehydrate at 115 degrees (F) for about 6-8 hrs or until dry.
    • I tend to pull mine out before it gets 100% dry because I like it a little chewy.
    • The dry time is just an estimate.  The climate, humidity, dehydrator and how full the machine is can all affect how long it will take to dry.
  4. Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!
  5. If the kale chips start taking on some humidity from the house, you can place them back into the dehydrator for a few hours at 115 degrees (F).

Oven Method:

  1. Please use as a guide and closely monitor the kale chips as they cook.
  2. Preheat the oven to 300 degrees (F), anything higher and risk burning the chips.
  3. Line the baking sheet with parchment paper and place the kale chips on the baking sheet in a single layer.
  4. Bake for 10 minutes, rotate the pan and bake for another 15 minutes.
    • The bake times will vary based on your oven, but it’s a good starting off point!
  5. Once you pull the tray from the oven, allow the chips to cool on the baking sheet.
  6. Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!

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.

Tips:

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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?
    Thanks,
    Jeani

    • 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:

    Hi!

    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!
    Jeani

    • 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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