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Pad Thai Kale Chips

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close up of raw vegan Pad Thai Kale Chips

~ raw, vegan, gluten-free ~

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 too many from the dehydrator as they are drying. haha



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 nuts, drain and discard the water.
  2. In a high-powered blender combine the; macadamia nuts, cashews, orange juice, almond butter, water, coconut amino, agave, 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.


  1. Place the torn kale into a very large bowl.
  2. Pour in 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 temporarily lost a ring here and there.

Dehydrator Method:

  1. Have the dehydrator trays ready by lining them with non-stick teflex 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 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 this 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!

23 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.

  12. Stacie says:

    Love your kale chip recipes (though, it would be nice if less of them had nutritional yeast–I can’t consume it)! This sauce almost didn’t make it to the kale–soooooo yummy… though, I must say, I did double the red curry paste and threw in some extra ginger. I ate a few spoonfuls–I think I’m going to spiralize some zoodles and use this sauce–awesome! Thanks for sharing. =)

    • amie-sue says:

      Hello Stacie,

      When it comes to nutritional yeast, you can always omit it. It gives a recipe that cheesy flavor, plus I like it nutrient wise… so just know that it will alter the flavor in the end.

      All of the sauces for my kale chips are amazing on their own and can be used in so many other ways; dips, spreads, thinned out to a dressing…. yum! You made me hungry. lol amie sue

  13. Roz Feinman says:


    You will need a 12 step program to stop eating these. Btw I use FRESH ginger (major difference for me) and just curry powder. I also like to add red pepper flakes for an extra kick. Sometimes I need to be “alone” with these chips, they are that good. Thank you, Amie-Sue.

    • amie-sue says:

      Hello Roz,

      Yes, I so agree. A 12 step program is heavily needed when it comes to kale chips. Often times, it’s hard enough to even get them in the dehydrator. lol I love using fresh ginger too…mmmmm. You are making e hungry. lol hugs, amie sue

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