Thursday, November 22nd, 2018

RECIPE: Cheesy Kale Chips

Published on August 23, 2011 by   ·   10 Comments Pin It

Who isn’t addicted to these guilt-free and absurdly healthy little suckers? Instead of spending $10 for a tiny bag you go through in minutes, make your own!

These are the alternatives to chips you’ve been dreaming of your whole life! Packed with nutriton and gluten-free/ dairy-free, these little bastardos are better for you than a romp in holy water. This recipe is so incredibly easy and takes no time to prepare – all good when we want to spend more time doing fun things outdoors – before winter hits us in the tuchus.

Cheesy Kale Chips

  • 1 head Locinato kale
  • 1 cup raw cashews
  • 1 cup tahini
  • 1/2 red pepper
  • 6-8 tablespoons Raw Parma (or nutritional yeast)
  • Juice of 1 lemon
  • Dash of sea salt
  • Optional: cayenne pepper, if you like spicy
  • Water

Combine all of the ingredients (aside from the kale, of course) into a food processor and run until smooth. Add water very slowly until mixture reaches desired consistency. In a bowl, chopped the kale into 1/4 inch slices and put in a bowl with cheesy mixture. Flatten on a sheet and place in your dehydrator for approximately 12 hours (I did it overnight) until crispy. Depending on how goopy you make your chips, it may take a shorter or longer amount of time. If you do not have a dehydrator do not despair…you can place the chips in your oven at 175 degrees with the door open for a hour or so (checking frequently of course.)

Via diet and lifestyle coach, writer, raw food chef, GirlieGirl Army Blogger,  and teacher Katherine Pennington from Be in Balance.  We also love reading her blog Raw Mom and Hot Dog Kids for tips on how to raise healthy kids in a very unhealthy world.

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Readers Comments (10)

  1. Yum….tahini covered ones!!!!
    I just can’t make these fast enough to keep up with supply & demand!

  2. I wouldn’t quite call these “guilt-free!” Cashews and especially tahini are chock full of fat and calories. Tahini has 89 calories per Tablespoon and there are 16 Tbs. in a cup so that’s 1,424 calories not counting the cashews! Or the fat. I’d love to try this but only rarely and sharing it. If I make kale chips I can certainly eat the whole bunch!

    • Mz. Hale says:

      Not sure what kind of math you did with that calculation but 8 x 16 is 128. Therefore, there are only 128 calories coming from the tahini as the recipe only uses a cup. Now agreeing with you that there may be a few more to add to that with the addition of the cashews, but it can’t be that much.

  3. I am not a fat and calorie counting kind of gal and believe in not overly obsessing about numbers and instead tuning into what our body tells us to eat. In my dieting years before having babies I meticulously counted calories and it did not work for me and has not worked with numerous clients I have advised! Now I am naturally 2 sizes smaller and eat what I want. I my opinion, fat calories as long as they come from plant based sources, do not make us fat! Girls? Boys? Thoughts?

  4. chloejo says:

    KP: A BILLION percent agree. The raw foodist I know never count healthy fats. I believe you can eat all the tahini, avo, nuts, and beans you want without getting fat. I’m living proof! Stress over the fake foods, but not the life-affirming foods.

  5. I just registered for the walk in NYC and am really excited! Please take a minute and donate on my page: Even if all you have is a dollar to spare, the animals will appreciate it.

    Take one day next week and skip the take-out for lunch. Make a PB& J instead, take the $10 you saved, and donate it to the cause.

  6. Hi Katherine. So fun to see a blog post from you here. I’ve been a fan on your Raw Mom and Hot Dog Kids blog for awhile. It’s cute. Oh, and the kale chips look delicious!

  7. […] Speaking of which, thank you Girlie Girl Army for this awesome recipe for vegan Cheesy Kale Chips! […]

  8. Alexandra says:

    OK, OK! I’ll buy a dehydrator!!
    It’s on my soltice-wish-list…

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