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Dehydrated Raw Vegan Spicy Kale Chips

A bowl with dehydrated raw vegan spicy kale chips

5 from 2 reviews

Dehydrated Raw Vegan Spicy Kale Chips that will make you say YUM! Crunchy, chewy and flavorful. Oven option available. Raw Vegan | Oil free | Gluten free

Ingredients

Scale
  • 1 big bunch of fresh kale which usually brings 8 to 10 individual stalks. I use anywhere between 150g to 180g of kale each time.

For Spicy Cashew sauce: 

  • 1 cup of cashews
  • 1/2 cup of sunflower seeds
  • 1 cup of water
  • 2 tablespoons of lemon juice
  • 1 chipotle pepper (soaked if dried) *read notes for powder substitutions
  • 1/4 tsp of salt

Instructions

  1. If you will be making these in the oven, begin by preheating your oven to 350F. If you are keeping them raw and using a dehydrator, move on to next step.
  2. Make spicy cashew sauce – place all ingredients for the sauce in a blender and blend until you have a creamy consistency.
  3. Remove the stems from the kale and place kale ‘leaves’ in a big bowl. Once you’ve removed all kale from stems, add spicy cashew sauce and combine preferably by hands so that you can massage the sauce well into the kale leaves.
  4. If roasting – cover a baking dish with parchment paper and place kale leaves on top. Roast at 350F for 25 – 30 minutes, checking every 10 to 15 minutes to avoid burning. Remember every oven is different so keep an eye out because yours might be crunchy and ready sooner.
  5. If using a dehydrator – place on reusable dehydrator silicone sheets (affiliate link) or place parchment paper over your mesh dehydrator sheets and place kale leaves on that. Dehydrate for one hour at 155F, and then bring down heat to 115F and continue to dehydrate overnight or for 10 to 12 hours.

Notes

  • I like to dehydrate my food at high heat (155F) for one hour to avoid any bacteria from growing in my food overnight due to moisture.
  • If you can’t find a chipotle pepper you can sub for chipotle powder or another spice such as cayenne pepper. For powder form – start with 1/8 tsp of powder and depending on how spicy you want the sauce to be add up to 1/2 tsp of powder. Please note 1/2 tsp is VERY spicy, at least for me! I usually stick to 1/8 tsp to 1/4 tsp of powder.
  • All ovens are different. My chips are usually crunchy within 30 to 35 minutes. Sometimes they are ready sooner, sometimes they need an extra five more minutes. Continually check your chips and remove once you feel that they are crunchy enough for your taste.
  • All dehydrators are different. Your chips may be ready within 10 hours, or they may need a few more hours to reach that crunchy consistency. Be patient with dehydrators. It takes time! 🙂
  • If you have chickpea miso on hand – another variation of the cashew sauce that I love is adding 1 tsp of chickpea miso but make sure to bring down salt measurement to 1/8 tsp instead of 1/4 tsp or else it’ll be too salty.
  • Chips stay fresh and crunchy if stored in an airtight glass container and placed in the fridge. Best if served fresh, but will last about 3 days.
  • Feel free to use more or less kale as I mention above.. you can make as many, or as little, kale chips as you desire but the cashew sauce is enough for up to 180g of kale. If you have a lot more kale, you’ll have to make more sauce.
  • Yield = 2 dehydrator sheets or 2 baking dishes
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