Eric has this new thing for kale chips.
Specifically, “cheezy” kale chips. The guy is practically obsessed. Every time we find ourselves in Organic Garage, he sneaks a bag of kale chips into the cart and then gets annoyed with me if I eat too many of “his” chips. I never thought I’d have to fight him for a dried up green leaf! When we first met, his vegetable consumption consisted of potatoes, lettuce, tomatoes, and corn. Eleven years later, I don’t think there’s a vegetable he won’t eat. Give me time and I can wear down even the toughest critic.
Well, this kale chip obsession motivated me to dig out my rarely used dehydrator and start making kale chips again. Have you ever had cheezy kale chips? They are basically “chips” made from torn kale leaves which are coated in a “cheezy” cashew sauce and then dehydrated until crisp. They are ridiculously addictive. I personally cannot figure out how to make a batch last more than 1 day.
I’ve made Doug McNish’s sour cream and onion kale chips many times in the past and they are always incredible. For this batch, I decided to make a new flavour with sundried tomatoes, basil, and other seasonings for a fun twist. Very tasty idea. I found myself just eating the sauce-covered pieces of raw kale before they even were put into the dehydrator. Always a good sign the recipe will be a success!
I spread out the batch on 3 trays and set the temperature to 105-110F. Then I left it overnight for about 12 hours until they were nice and crispy. I awoke to this.
Breakfast?
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Sun-dried Tomato Cheezy Kale Chips
Yield
1 large bunch of kale
Prep time
Cook time
0 minutes
Total time
Like nachos only better tasting and better for you. Satisfy your every chip craving with these cheezy, salty, green, and crispy kale chips!
Ingredients
- 1 large bunch of kale, stems discarded and leaves ripped up
- 30 grams organic sundried tomatoes, soaked in water to soften for at least 1 hour (see note)
- 1 cup raw cashews, soaked in water for at least 1 hour
- 2 large garlic cloves
- 3/4 cup + 2 tbsp soaking water from tomatoes
- 2-4 tbsp fresh basil
- 2 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 3/4 tsp fine grain sea salt, or to taste
Directions
- In two separate bowls, soak the sundried tomatoes and cashews in water for at least 1 hour, but preferably 1.5-2 hours if possible. After soaking, reserve the tomato soaking water and set aside. Drain and rinse the cashews.
- In a food processor, with the machine running, drop in the garlic and process until minced.
- Add in the rest of the ingredients except the salt. Process until smooth, scraping sides as necessary, and add salt slowly to taste.
- Wash the kale leaves and tear the kale into pieces, discarding the stems. Dry the leaves in a salad spinner (this helps the sauce stick). Place greens into a large bowl. Pour the cheeze sauce on top of the kale and stir with a spoon. Then toss the spoon and get in there with your hands to massage the sauce into the kale until well coated. Season with salt to taste. I used a few shakes of Herbamare.
- Dehydrate for about 12 hours at 105-110F. Kale chips are ready when they are super crispy and taste magnificent. I dare you not to eat a full batch in 1 day.
Tip:
My sun-dried tomatoes were very hard and dry so I had to soak them first for about 1-2 hours. If you are using oil-packed sun-dried tomatoes, you obviously won’t have to soak them first. I would add them to taste and then use filtered water as needed, rather than the soaking water.
I bought my Excalibur dehydrator a few years ago when I was running the bakery. I have one of their largest models because I was making over 200 raw bars at a time in it. It was a bit insane. If I could do it again I would have a smaller model for personal use (they do have many sizes too). The Excalibur works well and I haven’t had any issues with it. I do find the “humming” noise to be a bit annoying, so I like to dehydrate overnight whenever possible.
If any of you have a dehydrator, feel free to leave a comment with the brand and model as a few readers have asked me for recommendations. Bonus points if you have a recommendation for a reliable dehydrator at a low price!!
Now, I know you are wondering…well, can I use my oven if I don’t have a dehydrator? I’ve been told that it’s possible. If some of you have made cheezy kale chips in the oven, please leave a comment below and let us know what temp, method, and duration you used. Merci!
I love sundried tomato, what a smart twist to the classic! Can’t wait to try
Yes, you can if your oven has a low temperature setting. I once made raw veggie burgers at 40C and they were just perfect.
I have a question – how do you store kale chips?? I have made them in the oven (just sea salt, olive oil and occasionally nutritional yeast), but when I put them in a tupperware container they soften and aren’t as crisp. Any suggestions? Thanks!!
They usually don’t last more than a day over here. haha. I think a glass jar might hold their crispness a bit better, but I’m not sure. I have had the baggie problem too!
Glass jar hunting it is then!! Be curious to know if you find an alternative. And the plastic bag thing does not work. Leaving them on the tray works, but then you have the problem of not last more than a day (which you seem to be familiar with – husbands!! :)).
hah well that’s if Eric gets to them in time!
what about paper bags??
So obvious – why didn’t I think of that? Thanks Trish!
I know its not vegan but I always add a few marshmallows to my brown sugar because they absorb the moisture….maybe it would work the same in a container of kale chips?
Rice grains absorb moisture in salt shakers. Maybe that would work in a glass or plastic jar.
Store them in the freezer and they stay crisp
Try the freezer. I just put them in a tupperware and it works amazingly… i can keep a batch for a couple weeks (if they last that long!!).
Looks yummy!! Next time Eric gets annoyed at you for eating too many of ‘his chips’ just tell him that he owes you because your ability to convert him into a veggie eater has made him so much healthier! I haven’t made kale chips in a while but you’ve triggered a craving now! I don’t have a dehydrator and usually make them in the oven. They seem to turn out just fine, but I’ve never tried the cheezy version so if I do I will let you know! :)
We have a Nesco dehydrator and really like it. I suggest buying extra trays.
http://www.bedbathandbeyond.com/product.asp?SKU=14099344
We have the same deydrator – you can get it through Lee Valley. The price is right, it works well and you can get both extra trays and liners (i.e. for making fruit leathers, crepes, etc.)
Aw thanks for the tip! I am going to check out their liners… :) thanks
Ive tried making kale chips in the oven but they didnt turn out good. Does anyone have a recipe for this?
Jaime – my husband and i have been making kale chips non-stop since the New Year. Our 3 kids under 5y love them too. We bake them in the oven – spray of olive oil, sprinked with truffle sea salt and nutritional food yeast – bake for 30-35minutes until dry at 250F (convection or regular bake mode – both work and there doesn’t seem to be a difference in the speed of cooking or perfection of the chip!). I have not had issues with the kale burning even if left in a little longer. We store in a wooden salad bowl (no lid) – chips rarely last a day unless i make them when the kids are in bed and then they get gobbled up before breakfast!
PS. I think your website is great. I’m having a lot of fun trying all the delicious recipes!
Thanks Jaime!
I love how much of the coating you got on these! It makes me want a dehydrator… so much more effective than the oven!
Yumm what a delicious looking new take on kale chips! I need a dehydrator, and you and this recipe just allowed me to realize it eve more :)
These look fantastic!! I’ve never had kale chips before, but I’ve always wanted to try them!
Sun dried tomatoes are the best…especially when you add cheese…yum yum yum!! I haven’t made kale chips in awhile..I think it is time! :)
These are such inventive kale chips ~ must try soon!
Everyone keeps talking about kale chips but I’ve never actually tried them before. I guess I’ll have to give it a try in the oven because I don’t have a food dehydrator though :(
I make kale chips in the oven (actually a convection toaster oven in my dorm room) all the time. I make giant plates of it (salad size!) and make it a meal with toast and cashew “cheese” on top. Here’s my recipe for cashew cheese (I add chickpeas to make it lower fat)
1 bunch kale
Cheese sauce (makes ~2.5-3 cups)
1 can chickpeas
2-4 TB nutritional yeast (2 for the very finely grated kind, 4+ for the flaky kind)
3/4 cup raw cashews
1+ cup almond milk unsweetened
1/2 tsp salt (or Herbamare)
1/4 tsp red pepper flakes
other seasonings if desired: onion powder, garlic powder, black pepper, kelp flakes, etc.
Add 1/4 cup of “cheese” sauce to kale, massage in with hands and then put on a tray in the oven. Set it to ~400 degrees (it might be different for other people’s ovens since mine is a toaster oven) and cook for ~10-12 min. Enjoy immediately after!
This sounds really tasty!! Thanks for sharing.
Making these now! They really are yummy! Thanks for sharing your recipe!
Hi there Angela. I love your page. I also love Kale. My brother has a Kale company called Tasty Kale out of New Haven CT. All natural and really innovative flavors: Zatar, Zing Zang, Sweet Kale, Garlic, etc. www.tastykale.com Check him out!
Keep up the good work, I’m addicted to your website and love love love your recipes!
I also have a nesco dehydrator, a square one,
http://www.amazon.com/Nesco-FD-75PR-700-Watt-Food-Dehydrator/dp/B000FFVJ3C/ref=sr_1_1?ie=UTF8&qid=1336135620&sr=8-1
I have added 4 trays for a total of 8.
It has been running nonstop in my house lately. I have been making apple crisps (thinly sliced apples, dehydrated to the point where they are crispy like a potato chip) and strawberry crisps from all the strawberries on sale lately.
I have made kale chips in the oven. There are lots of recipes out there for “baked kale chips”. I have not made them in the dehydrator. I am trying out this recipe next.
I’ve always wanted to try these but have been nervous! I need to go out and buy a dehydrator now!
I recently have become obsessed with kale chips (a little out of season, no?). Patience isn’t my biggest strenght, so I’ve been baking them at about 300 degrees F for 12-15 minutes. They’re still pretty good, but these look much better. Do you think that the slow and low cooking time helps? If so…I could try and wait!
I make kale chips often, and I don’t have a dehyrator. I put my oven temp as low as it will go (mine goes to 170 F) and prop the door open and bake for about 1.5 hours. If you don’t leave the door open, it holds the moisture in the oven and they won’t dry out.
Does this work with cheezy kale chips too?
Gonna try this in the morning – I normally do mine in the oven with garlic and chilli flakes and they are soft (but delicious over rice)!!
Yes, it does! :-)
AHHHHH!!! Thank you so much, I was reading through all the comments because I wanted to do them in the oven and I was getting discouraged :) YAY!! Totally making these for my toddler who will only eat a select few veggies!
Another reason why I need to finally bite the bullet and get a dehydrator. Looking forward to reading through the comments to see what people recommend!