Plain and simple: these are delicious. This is a kid-friendly recipe that is sure to become a family favorite. The dressing can be made in 20 minutes or less and it also makes a great dip for carrots and celery or a dressing for a bowl of steamed vegetables.
These totally raw kale chips offer an alluring way to jam-pack your plate with nutrition. If you have never had kale before, this is a brilliant way to make a great first impression and offer a hearty dose of fiber, vitamin C, and calcium. Unheated, the dressing has wonderful, healthy enzymes contributed by the lemon, honey, and miso. The cashews are a whole foods source of fat and can help you to feel fuller, sooner. Makes enough for 2 bunches of kale & chips.
- 2 bunches curly kale, ripped into “chip” sized pieces, washed, and spun dry
For the dressing:
- 2 cups raw cashews, soaked overnight and rinsed
- 1 scallion, chopped (whole thing)
- A few chunks of chopped carrot
- 1 medjool date, soaked and pitted (use soaking water, about 1/4 cup, to blend)
- Juice from 3 lemons (seeds removed)
- 3 tbsp raw apple cider vinegar
- 1.5 tbsp red wine vinegar
- 1 tbsp honey (raw if possible)
- 1 tbsp chickpea miso (South River Miso Company makes delicious, traditional miso)
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Celtic sea salt
- A few crushes of fresh black pepper
- 1/4 cup fresh dill
- Extra water if necessary to blend (just enough, as a thicker dressing makes a better chip)
Tear the leaves from the stems of the kale, wash and spin them dry. Place them in a plastic bag, and allow them to rest in the refrigerator until ready to use.
- When ready to make the kale chips, blend all ingredients except the kale and cashews. Once everything is well blended, turn the blender on medium and slowly pour in cashews until well mixed (be sure the lid is on before adding the nuts).
- If necessary, pulse the blender every 20 seconds or so and scrape the sides a few times.
- Do this until everything is smooth and well combined. Be sure to taste the dressing and adjust the seasonings to your liking.
For raw kale chips: *
- In a large soup pot or bowl, pour the dressing over the kale and lightly mix the dressing into the leaves.
- Try your best to be gentle with the leaves, as “massaged” kale tends to wilt and makes for a flat chip.
- Once the dressing is evenly distributed on the leaves, lay them on non-stick dehydrator sheets (with some space in between each chip) and dehydrate at 115 degrees Fahrenheit for about 12 hours or until they are crispy and done.
- It’s always worth tasting some along the way—just to make sure they’re coming along!
For a great kale salad:
- Steam the kale and one red onion, halved and sliced paper thin, just until the kale is bright green.
- It should still have a good crunch to it. Pour your desired amount of dressing on individual servings, top with a few sesame seeds, and enjoy!
Feel free to add any other vegetables you wish. I love to add matchstick-chopped carrots and chopped bell peppers.
* I use a NESCO 600-watt, 5-tray dehydrator for these chips. If you’re considering purchasing dehydrator, check into the sizes and prices to find one that best suits your needs.