Non-Dairy Cheesy Kale Chips (raw, vegan, gluten-free, dairy-free, egg-free, nut-free, peanut-free, soy-free)

My husband is out of town this week (snowboarding in Vancouver with the boys — tough life!), and you’d think that I’d be less efficient getting things done around the house. Unfortunately, it’s quite the opposite because I realize he’s not around to pick up my slack. Last night, I sat down with the kids at the dinner table, and we talked about what they wanted for breakfast and in their lunches the following day. They all decided on Vegan Overnight Oats for breakfast (their favorite!). My 4-year old wanted crackers for lunch, and I realized I didn’t have any on hand, but I did have a bunch of heads of kale and all the basic ingredients to make chips, so vegan cheesy kale chips it was!

Non-Dairy Cheesy Kale Chips

Ingredients

  • 2 bunches of kale (I prefer curly or red kale for kale chips because they hold up their texture and shape the best after being marinated and dehydrated, but any type of kale will do)
  • 1 bell pepper, coarsely chopped (I prefer red, orange, or yellow)
  • 2 tsp nutritional yeast
  • 1 1/2 tsp salt
  • 1/4 c tahini butter
  • 2 Tbsp unpasteurized miso paste

Optional: chipotle pepper, jalapeno, curry powder

Directions

1. Wash and remove the coarse stems from both bunches of kale, and tear leaves into bite-sized pieces. A quick trick: hold the bottom of the stem in one hand, and with the other hand slowly slide your hand up the stem. The leaves will slide right off.

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Washed and cleaned kale

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Easily remove the leaves by (1) holding the bottom of the stem with one hand,

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and (2) slide the other hand up the stem as the leaves fall off.

2. Place all of the ingredients, except for the kale, in a high powered blender. Mix on high until well blended.

2. Pour the dressing on top of the kale, and use your hands to massage dressing into the kale leaves. If you enjoy the true taste of kale, I recommend mixing just until combined. If you are still getting used to the taste and texture of kale, then I recommend massaging the dressing into the kale for several minutes until the leaves start to break down and become more pliable.

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Nondairy cheesy dressing poured on top of the kale pieces

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Gently massage the dressing into the kale with your hands.

3. Evenly space the kale pieces on dehydrator sheets. The pieces will stick together after they’ve been dehydrated, so be sure to give them a lot of room. I used four dehydrator sheets for two bunches of kale.

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Evenly spread out kale chips on a dehydrator sheet.

4. Dehydrate at 145 degrees for 1 hour, then reduce heat to 118 degrees and dehydrate for 6-8 hours or until crunchy.

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Crunchy and full nondairy vegan kale chips!

My kids prefer to eat their kale chips when they are still wet from the dressing, but they keep much better in their lunches when they are crunchy. Nothing makes me happier than when they sneak raw kale from the dehydrator when they think I’m not looking.

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Sticky fingers stealing the raw cheesy kale chips!

What is your favorite kale chip recipe?

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