Cheesy Kale Chips Recipe (Oven or Dehydrator)

Basic Green Thickie Recipe

Cheesy Kale Chips Recipe (Oven or Dehydrator)

Today I’m sharing a recipe that’s going to blow your mind.

I want to introduce you to my melt in the mouth, cheesy kale chips recipe.

If you’ve never tried kale chips before, you’re in for a treat because once you taste these you’ll never want to eat a different kind of chip or crisp again.

My little boy, who doesn’t like any vegetables, can’t get enough of these.

Just one serving of these kale chips gives you 17 grams of protein, and ALL of your daily requirements of vitamin B1, B2, B3, B6, B12, Vitamin A, Vitamin C, Vitamin K and half of all of your minerals needed for the entire day.

They contain around 295 calories, which is a good filling post workout snack or for some healthy evening munching.

I eat these every day as part of a planned nutritional program and I couldn’t think of anything I’d rather be eating, seriously.

I’m going to be showing you how to make these in either an oven or a dehydrator. So use what you’ve got, but please know that a dehydrator will retain all of the nutrients, and they actually turn out crispier and you can just set and forget them with no chance of them burning. Whereas the oven, you have to watch them in the final stages as they can burn more quickly.

Watch the video below for full instructions

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Cheesy Kale Chips Recipe (Oven or Dehydrator)

Cheesy Kale Chips Recipe (Oven or Dehydrator)

I want to introduce you to my melt in the mouth, cheesy kale chips recipe.

If you’ve never tried kale chips before, you’re in for a treat because once you taste these you’ll never want to eat a different kind of chip or crisp again.

  • Author: Katherine Kyle
  • Yield: 4 servings
  • Method: Dehydrator or Oven

Ingredients

Instructions

  1. Wash the kale and use this kale stripper to remove the stalks quickly.  Chop into bite sized pieces.
  2. Make the cheese sauce using this recipe.
  3. In a large bowl massage or mix the raw vegan cheese sauce into the kale chips.  Make sure every inch of kale is coated with the sauce.
  4. If you are using a dehydrator, arrange the kale in a single layer on the sheets and dehydrate at 45 degrees for 12-24 hours or until crisp.
  5. If you are using an oven, arrange the kale on a baking tray on a non stick silicone mat like this and bake for about 15 minutes at 300F/150C.  Flip over the kale chips and bake for 10 minutes more.  Keep a close eye on the kale chips as they burn easily.
  6. Store in an airtight container for up to 2 weeks. If the kale chips get soft, put them back in the dehydrator or oven for a couple of minutes until crisp again.

RECOMMENDED EQUIPMENT

Although not essential, these tools can really speed up this process and produce the tastiest kale chips on the planet.

Cheesy Kale Chips Recipe (Oven or Dehydrator)

Stripping your kale manually can take a while, so I use this kale stripper and my kale sheds it’s stalks in seconds.  

Cheesy Kale Chips Recipe (Oven or Dehydrator)

And if you want to get yourself a dehydrator to make kale chips, soaked dehydrated nuts, fruit leathers and other gorgeous treats, this is the brand I recommend.

Cheesy Kale Chips Recipe (Oven or Dehydrator)

If you would prefer to use the oven rather than a dehydrator, I recommend getting yourself a non stick silicone mat so you don’t get toxins from harmful baking trays in your food, and it makes it so much easier to remove the food from a non stick mat.  This is the mat I recommend.

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