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!
Not sure if anyone else tried this yet or not, but I did make some kale chips on Saturday and stored them in a glass jar. They are still nice and crispy today (Monday)! Oh, and I made them in the oven, too. Love the new banner! :)
HI, lovely to read all these comments about kale chips. Yes, they are crispy, delicious and good enough to be a tasty snack without all the calories and fat or ‘normal’ fried crisps. Your recipe will be on my list to try when the kale is in season again – which will be about a month here in the Aussie subtropics
This year I’m growing 4 different sorts of heritage kales because we have just become hooked on kale chips. The purple frilly kale leaves and the Red Bor look awesome in the garden.
Thanks for your lovely blog Angela!
Ok, I am new to Kale Chips. Trying to eat healthier and try new things. I have never heard of Nutritional Yeast. Do you have to add the yeast to have the sauce the correct consistancy?
its not so much for the consistency, but for a bit of cheese like flavour. I do think the recipe will work without it though. It just might not have as much cheeze flavour.
Thanks for the quick reply. I am going to go to our Natural Food Store later today and see if I can find some! Really looking forward to trying this recipe!
Tried this last night & am munching on them today! Very good Sun Dried Tomato flavor. I will be making these more offen! Just need to have my Husband try them! Thanks again!
Glad to hear that!
I usually soak my nuts over night to get enzyme inhibitors out of them.
Pictures look great! Thanks for mentioning the store.
Matt Lurie
President & CEO
Organic Garage Ltd.
LOVE the new header!!
xo
cortnie
My toaster oven doubles as a dehydrator, so I may have to give this a try :)
Being that I’m a total chip addict, these sound fantastic!
Hey guys!!! I am a Lover of kale chips as too. I turn my oven as low as it will go and then on a cookie sheet I put a cooling rack on it and then add my kale. It helps the air to get all around the kale. It takes about 30-40 min. Depending on how much you put on the sheet. Very yummy!!! Love your blog…So many recipes I want to try out!!!
Thanks Crystal!
Hi there!
Do you know if you can substitute anything for the nuts – beans and some oil? I have some friends who are allergic to nuts, so cashews wouldn’t work too well Also, have you ever tried it with red pepper instead of sun-dried tomatoes? In addition to getting rid of allergens, I’m trying to think lower cost. : )
Anna (college student)
No I’m really sorry but I don’t know of any subs. I haven’t tried that substitue, but it sounds good!
Love your kale chip recipes. I am soaking my cashews, as I type this, so that I can make the ‘cheesy’ chips. Can’t wait!!!
Question? Why are there ads on your site for Harry and Davids and Fiber One Bars? I can’t imagine you eat these products. I’m confused.
Love your content….just perplexed about your ads.
I have a Baron with 10 shelves. The thermostat doesn’t work so it is always on low. I dry my cherries in my little green house ( 6×8)and plan to try kale chips in it as it heats to 120F in a sunny day with the window and the door closed,.
Angela-
Can these be made without nutritional yeast? I don’t have any on hand right now and I just bought a big bunch of kale from the farmer’s market today.
Thanks so much! We can’t wait to try them!!
Taya
Im sure you can Taya. It will have a slightly less “cheezy” flavour but im sure it will still taste good.
Absolutely A-MA-ZING!
I have made cheesy kale chips in the oven, many times. I have a convection oven that I set to 325 deg for 10 to 15 min, using the lower 2 racks. About half way through I switch the two cookie sheets out, for a more even crispiness. Oh…. and use parchment paper so mixture doesn’t stick to sheets!!
TIP: If there is such a thing as leftover kale chips, store in paper bag for best result (may go stale after more than 2 days). I once was out of paper and used a plastic bag for camping trip. Chips were very soggy!! I decided that since truck dash was so hot from sun, to take chips and lay them on the outside of the bag….presto, crispiness again!!! If at home you can also revive in oven, on cookie sheets for a few minutes too. Hope this has been helpful!!
This recipe is SO DELICIOUS! These are better than potato chips, and much healthier! :) The tomatoes I used the first time needed to be soaked longer, so now I soak the tomatoes overnight first.
This cheese sauce is fantastic!! I am writing this as my kale is drying and dipping some raw kale and sauce I left out to eat right away – love, love it!! Thanks for the post.
Katie
I love my Excalibur and dry many different foods with it. I haven’t tried Kale so am doing it today. But another really good item to try is tomato slices both plain and flavored. They crisp up beautifully and provide a burst of tomato goodness. I would dry them half way then brush them with your sauce!
How imperative is it to use the yeast. I presume one may use spinach leaves also?
The nutritional yeast lends a bit of a cheese like flavour but you can certainly leave it out. Spinach wont work unfortunately – it just wilts if I remember correctly. enjoy!
DEE-lish! I am loving these…especially good when I wanted a savory, crunchy snack. Thank you!