Raw Vegan Kale Chips: The Ultimate Healthy Snack!
Welcome to my raw vegan kale chips recipe! If you’re looking for a healthy snack option that’s easy to make and incredibly delicious, then you’ve come to the right place. These kale chips are crispy, flavorful, and satisfyingly addictive. But what makes them so special? Well, for one thing, they’re made entirely from whole food ingredients that are good for your body and your taste buds. No junk food here!
Another bonus: this recipe is simple enough for even novice cooks to master. With just a few key ingredients and some basic equipment, you’ll be able to whip up a batch of these amazing kale chips in no time. Plus, the recipe is fully customizable – so whether you want something cheesy, spicy, or simply crunchy, there’s a variation that will suit your taste.
But perhaps most importantly, these raw vegan kale chips are a guilt-free indulgence. They’re packed with nutrients from the raw cashews, nutritional yeast, and fresh lemon juice that make up the base of the recipe. Plus, kale itself is a superfood that’s loaded with vitamins and antioxidants. So instead of reaching for a bag of greasy potato chips or highly processed crackers next time you need a snack fix, try making these kale chips instead.
In this article, I’ll guide you step-by-step through the process of creating perfect raw vegan kale chips every time. From preparing the ingredients to storing the finished product, I’ll share all my tips and tricks for making this recipe a success. So why wait? Grab some fresh kale and let’s get snacking!
Why You’ll Love This Recipe
As a vegan chef, I strongly recommend you try out these raw vegan kale chips, and here’s why. First off, kale is an incredibly nutritious ingredient that’s absolutely packed with vitamins and minerals. Each bite of these scrumptious chips comes loaded with iron, potassium, and vitamins A, C, and K. Not only are you feeding your body what it craves, but you’re also doing so in the most natural way possible.
Secondly, this recipe caters to everyone, regardless of their eating habits or dietary needs. Being raw, vegan and gluten-free, it’s an excellent choice for those with special dietary requirements but also those who simply want to diversify their diet. Even non-vegans rave about these savory kale chips!
Lastly and most importantly – they taste fantastic! The combination of cashews soaked in fresh lemon juice and nutritional yeast gives them an unmatched cheesy flavor that is incredibly satisfying without compromising on nutrition value. I can’t help but feel proud knowing that I’m nourishing my body with every crunchy bite. Trust me, once you try these raw vegan kale chips, you’ll never look at store-bought chips the same way again!
Ingredient List
To make these raw vegan kale chips, you will need the followingingredients:
- 1 large bunch of curly kale, washed and stems removed
- 1 bulb of garlic
- 1 red bell pepper
- 3 tablespoons of fresh lemon juice
- ½ cup of water
- 1 cup of raw cashews, soaked for at least 2 hours
- 1 cup of nutritional yeast
- sea salt to taste
Optional:
– Spicy Kale Chips: Add habanero or sunflower seeds for a spicy kick
– Cheesy Kale Chips: Add 2 tbsp of olive oil, 2 tbsp of nutritional yeast, and 1 tsp each of garlic powder and onion powder to create cheesy kale chips.
Note: All ingredients are vegan, gluten-free, and raw. Make sure that the cashews have been thoroughly soaked before use.
The Recipe How-To
Step 1: Soak raw cashews
Before you start making the kale chips, soak 1 cup of raw cashews in filtered water for at least 2 hours. You can also soak them overnight to make sure they are properly softened. Doing so will make your chips extra creamy and delicious.
Step 2: Rinse and prepare kale
Wash and prepare 1 large bunch of kale by removing the tough stems and tearing the leaves into bite-sized pieces.
Step 3: Make cheesy coating
In a blender or food processor, combine the soaked cashews, 3 tablespoons of fresh lemon juice, 1/2 cup of water, 1/4 cup of nutritional yeast, 1 bulb of garlic, and 1 teaspoon of sea salt. Blend until smooth.
If you prefer spicy kale chips, add a habanero pepper for some extra heat. If you want Italian-flavored chips, add some onion powder and sun-dried tomatoes. Be creative with your seasoning!
Step 4: Coat kale leaves
Pour the cheesy mixture over the kale leaves in a large bowl. Massage the coating gently into the kale leaves with your hands, ensuring that every leaf is well coated.
Step 5: Dehydrate or bake
There are two ways to cook your vegan cheesy kale chips: you can either dehydrate them or bake them in an oven.
For dehydrating, place the coated kale chips onto a dehydrator tray lined with parchment paper. Set the dehydrator temperature to 115°F and let them dry for at least 12 hours or overnight until they are crispy.
For baking, spread the coated kale in a single layer on a baking sheet lined with parchment paper. Bake at 300°F for about 30-35 minutes or until crispy.
Step 6: Enjoy!
Once done, take out from cooking appliance and let it cool for a while then serve as a snack or alongside some delicious vegan dip!
Substitutions and Variations
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There are plenty of substitutions and variations available to suit your taste preferences and dietary restrictions while keeping the raw vegan goodness intact.
For a spicy kick, try adding habanero or cayenne powder to the cheesy kale chips mix. You can also add sunflower seeds or other nuts instead of cashews for a different twist on the recipe.
If you don’t have access to curly kale, try using Italian kale or any other type of kale available in your local grocery store. Also, you can swap red bell pepper with green bell pepper or any other vegetable that has a similar texture and crunchiness.
To make these kale chips gluten-free, make sure that all the ingredients used in this recipe are certified as gluten-free.
If you prefer a more crunchy texture, you can rip the kale leaves into bite-size pieces and increase the dehydrating time by up to an hour.
For a raw vegan crispy kale salad, toss some of the dehydrated kale chips with fresh greens and top with your favorite dressing.
Get creative with your substitutions and variations and make this raw vegan kale chips recipe your own!
Serving and Pairing
Once you’ve achieved the perfect level of crispiness in your raw vegan kale chips, it’s time to dig in and enjoy all their deliciousness. These cheesy kale chips are great as a snack, and make for an excellent appetizer. Their crunchy texture and cheesy flavor will quickly win over any crowd.
One thing I love about this recipe is its versatility. You can use them as a snack on their own, or serve them with a dip, like hummus or guacamole. They also make for a great addition to salads, bringing a satisfying crunch and a burst of flavor to your greens.
For the ultimate kale chip experience, I love to pair them with iced herbal teas or refreshing fruit juices. The spicy kale chips go well with a citrusy drink like fresh squeezed lemonade, while the cheesy kale variety pairs perfectly with hibiscus tea.
These raw vegan kale chips are also a fantastic addition to any lunchbox or hiking snack bag. Being nutritious and filling, they make for the perfect fuel to keep you going throughout the day without weighing you down.
Whether you’re sharing them with friends or enjoying them by yourself, these raw vegan kale chips are sure to satisfy your cravings for something savory, healthy and delicious.
Make-Ahead, Storing and Reheating
Once you have made a fresh batch of these delicious raw vegan kale chips, you may want to enjoy them for more than just one day. Fortunately, there are a few tricks that can help you keep your cheesy kale chips crunchy and flavorful for longer.
To make the most out of your kale chips recipe, store them in an air-tight container or resealable bag immediately after they have cooled down to room temperature. You should avoid exposing them to moisture or humidity as this could cause them to wilt and lose their crispiness.
Moreover, if you plan on storing your kale chips for more than a few days, it is best to add an oxygen absorber packet or a few grains of rice into the container. This will help absorb any excess moisture and prevent the seeds from getting rancid.
If you want to reheat your kale chips after being stored for a while, there are several methods that can work well. One option is to use a dehydrator or oven set at low temperature (around 110-120°F) for about 10-15 minutes until they regain their crispiness.
You can also microwave your kale chips using a paper towel or parchment paper to prevent them from sticking to the plate. Heat them for 10-15 seconds at a time until they are warm enough.
Finally, remember that these vegan cheesy kale chips can be stored in the fridge for up to a week. With these tips, you can make sure that you always have a healthy, tasty snack on hand whenever you need it!
Tips for Perfect Results
To achieve perfect results, here are some tips and tricks to keep in mind when making raw vegan kale chips:
First, make sure to remove the kale’s tough stems before adding them to the mix. The stems tend to remain tough even after the kale leaves have been dehydrated, so it’s best to get rid of them.
Secondly, try not to overload your kale with too much sauce mix. It may be tempting to pour in all of that cheesy and garlicky goodness onto your kale, but less is actually more when it comes to kale chips. Too much sauce can cause the kale chips to become soggy instead of crispy.
Next, pay attention to how you spread out the kale leaves on the dehydrator trays or baking sheets. Make sure each leaf is spaced apart from one another so that they have enough room to fully dehydrate and crisp up.
Additionally, it’s important to rotate your trays or sheets midway through the dehydration process. By doing this, you’ll ensure that each chip becomes evenly dried and crispy.
Also, if you’re looking for a little extra kick with your kale chips, try topping them off with some spice. A sprinkle of cayenne pepper or smoked paprika can add an extra layer of flavor.
Finally, once your chips have fully cooled down and crisped up, store them in an airtight container at room temperature. This will help prevent any moisture from seeping in and making them go soft.
By following these tips and tricks, you’ll be able to create perfectly crispy and delicious raw vegan kale chips every time you make them.
Bottom Line
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In conclusion, now that you have all the details on how to make these mouthwatering raw vegan kale chips, it’s time to roll up your sleeves and give it a try. Remember to follow my tips and recommendations for the perfect outcome – from prepping the ingredients to serving them with your favorite dip.
Trust me; this is one recipe you wouldn’t want to pass up. The combination of crunchy, garlicky, cheesy (yet vegan and gluten-free) kale chips will awaken your taste buds and leave you feeling satisfied in ways you never thought were possible with such a healthy snack.
So, what are you waiting for? Go ahead and gather all the necessary ingredients, set aside some time for soaking and dehydrating, and soon, you’ll be indulging in the most flavorful, crispy kale chips ever.
Don’t forget to share your experience making and enjoying these incredible snacks with others. And if you’re feeling extra generous, invite someone over to enjoy them with you! Trust me; they won’t be disappointed!
Raw Vegan Kale Chips Recipe
Ingredients
- 1 bunch curly green kale (large bunch, about 8 firmly packed cups)
- 1 cup raw cashews (soaked in filtered water for 2 - 4 hours)
- 1/8 cup filtered water (as needed for desired consistency)
- 3 tablespoons fresh lemon juice
- 1/4 cup nutritional yeast, to taste
- 1 bulb of garlic, chopped roughly (about 8-10 cloves)
- 1 teaspoon celtic sea salt
- 1 tablespoon agave nectar (optional)
- 4 teaspoons granulated garlic
Instructions
- Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
- Transfer to a large bowl.
- Place all the ingredients except the kale and the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
- Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of “cheese”.
- Toss through the granulated garlic so that it is evenly distributed.
- Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.
- If you don’t have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.