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Teriyaki Kale Chips

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For the love of kale!!! I did it again!  I created another new favorite.  Someone really needs to stop this madness… or do they?  I am not going to go into some great story here,  I am going to step aside and just let you get busy without my interruption.  Have fun and enjoy!

Oh wait, I am sorry, here I go interrupting you but I quickly wanted to share that if you want to make this a nut-free recipe,  replace the cashews with hemp seeds or even sunflower seeds.  Ok, ok….I’ll be quiet now…. continue grasshopper.

Ingredients:

  • 1 cup raw cashews, soaked 2 hours 
  • 1/2 cup water
  • 2 Tbsp Tamari
  • 1/4 cup raw agave nectar
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp onion powder
  • 1 tsp grated fresh ginger or 1 tsp ginger juice
  • 1 Tbsp toasted sesame oil
  • 1/8 tsp cayenne
  • 3 small cloves garlic, crushed
  • 1 large head kale (torn into bite sized pieces)

Preparation:

  1. In a high-speed blender combine the ingredients in the following order; Tamari, agave, lemon juice, cashews, onion powder, ginger, cayenne, and garlic.   Always add the liquid ingredients in the blender first, then the dry, this will help the blender blades move more freely.
  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.   Once smooth, drizzle the sesame oil in while the blender is running.  Stop once incorporated.
  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.
  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.

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7 thoughts on “Teriyaki Kale Chips

  1. Jana says:

    Oh my god, so yummy. We had the teriyaki stired not fried the other week, it was sooo yummy!

  2. Bernadette says:

    Hi Amie Sue,

    I’m having so much fun trying your recipes. The Middle Eastern Kale chips were a big hit with my family. We loved the teriyaki flavor of these but they were WAY too salty. I was wondering if the 1/2 C + 2T tamari was a typo. Anyway, thank you for posting these recipes. I truly and deeply appreciate it all your effort to share them.

    • amie-sue says:

      Eeeeek Bernadette! Typo, typo, typo. I am so sorry. I hate the idea that I wasted your ingredients by that darn typo. Forgive me? I made the adjustment. Thank you for bringing that to my attention and again….sooo sorry. amie sue

  3. Bernadette says:

    Amie Sue,
    No worries! I am so new to this that I figure all is an unfolding marvel of tastes. I used the salty kale leaves as “salt” in other dishes! I’m having a great time!

  4. constance says:

    i make these all the time now everything else is pretty bland after having these
    they have to be the ultimate kale chip (which is my go to food these days)
    thankyou for all these wonderful things you make for us

    • amie-sue says:

      Your welcome Constance :) I am thrilled that you find great pleasure in these!! Have a wonderful evening, amie sue

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