Best 4 Kale Chips Raw Food Dehydrated Recipes
Kale chips are a crispy, nutritious snack made from dehydrated kale leaves. They are a great way to get your daily dose of vitamins and minerals, and they are also a low-calorie, low-fat food. Kale chips can be made in a variety of ways, but the most popular method is to dehydrate them in a food dehydrator. This process takes several hours, but it is worth the wait. Dehydrated kale chips are crispy and flavorful, and they can be stored for up to two weeks in an airtight container.
Check out the recipes below so you can choose the best recipe for yourself!
THE RAWTARIAN
Kale chips give you that satisfying crunch. This raw kale chip recipe requires a dehydrator.
Provided by By The Rawtarian
Categories Raw Nut-Free Savory Recipes
Time 4h10m
Number Of Ingredients 6
Steps:
- 1. Get one large bunch of dry kale.2. Rip kale into gigantic "chips." Leave the kale quite big because they will shrink when dehydrated so try to leave each piece of kale quite big. Place in bowl.3. Add all remaining ingredients into the bowl on top of the kale.4. Mix all the ingredients together using your hands. Your hands will get coated in oil and spices, but trust me. You have to do it this way--it's the only way to get this raw kale chip flavouring mixture thoroughly mixed and on each leaf. Mix very very thoroughly by massaging the kale with your hands. You want to make sure the spices are quite evenly distributed.5. Place your chips in a single layer on parchment-paper lined dehydrator sheets. You don't have to lie them out perfectly; just make sure you don't have pieces lying on top of one another.6. Dehydrate for 1 hour at 120 degrees. Reduce heat to 105 and dehydrate for a couple more hours. Check on them quite soon, because small pieces will crisp up quickly and you can snack on them right away! Compared to most dehydrator recipes this raw kale chip recipe actually is pretty quick to make, and you can be enjoying them within a few hours. Don't eat them when they're still a bit soggy, they taste gross that way. Wait until they're totally dry and crispy.7. We usually tend to consume these raw kale chips really quickly, but they do keep quite well stored in tupperware or ziploc bags (provided that you've totally dehydrated them so that there's no moisture left in your kale chips - Ie. dehydrate them for 24 hours or longer!). So eat up! :)
Nutrition Facts : Amounts per 290 g (10 oz) suggested serving NameAmount% Daily Calories 339 14 % Protein 17 g 30 % Fat 23 g 29 % Carbohydrates 27 g 8 % Dietary Fiber 11 g 35 % Sugars 6 g Calcium 439 mg 44 % Iron 6 mg 49 % Sodium 1449 mg 63 % Source USDA, The Rawtarian Show basic Show all vitamins Show all minerals
DEHYDRATED KALE CHIPS
See two ways to make dehydrated kale chips. The low-temperature recipe yields a raw food product, while the quick dehydrator method is hours faster.
Provided by Leda Meredith
Categories Snack
Time 4h10m
Yield 4
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- To prepare the kale, strip the leaves away from the leafstalks and tough midribs. You don't want to dry the whole leaves, as the midribs will end up with the consistency of twigs, and they are not tasty. Compost the leafstalks or save for soup stock.
- Wash the kale leaves and dry them well in a salad spinner or by gently rolling the leaves in a clean dish towel.
- Tear the washed and dried leaves into just slightly larger than chip-sized pieces; they will shrink slightly as they dry.
- Toss the kale in a large bowl with the extra-virgin olive oil and the salt. Massage the leaves well with your clean hands. All of the leaves should be more or less evenly coated with the oil.
- If you like spicy flavors, add a dash of cayenne pepper.
- You could also add nutritional yeast for a cheesy flavor.
- Spread the leaves on the dehydrator trays in single layers. Do not crowd the leaves, or they will not dry evenly. It is alright if the leaves touch, but they shouldn't overlap too much. Now dehydrate the chips.
- Dry the kale at 145 F / 63 C for 1 hour.
- Reduce the heat to 115 F / 46 C and dry for an additional 3 to 4 hours until crispy dry.
- Transfer to airtight containers, or vacuum seal for longer storage. Enjoy.
- Dry the kale at 110 F / 43 C for about 8 hours (overnight or while you're at work).
- Transfer to airtight containers, or vacuum seal for longer storage.
- Enjoy.
Nutrition Facts : Calories 44 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 409 mg, Sugar 1 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g
KALE CHIPS (RAW FOOD - DEHYDRATED)
When I was growing up, veggies were boiled beyond recognition and then buttered into submission; and for a long while that is all I knew. Last year, DH a/k/a "Mr. Wonderful" and I started incorporating more Raw Food into our diets and were pleased with the renewed vitality and strength. Somewhere along in the research for this change in lifestyle, I saw a mention of Kale Chips and their health benefits (vitamins A, C and K; carotenoids that protect eyes from UV rays and cataracts and tons of fiber for happy, healthy innards.) Great! Now, if they're tasty, we've got a deal. I'm here to tell you, we have a great deal!! These tasty little darlings are addictive. DH thinks they are great "football" food!
Provided by Glori-B
Categories Greens
Time 7h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set walnuts on to soak. They foam a bit, so go ahead and rinse them too.
- While the walnuts are soaking, wash and trim kale, removing the woody spines and chopping into fairly large pieces (about half the size of your palm). It is OK to "cheat" and purchase the washed, chopped kale. It just speeds the project along. ;D.
- Load first 7 ingredients (walnuts through pepper) into blender and pulverized into a smooth paste.
- In a large bowl, combine the kale and walnut mixture, massaging the walnut paste into the little curls of the kale.
- Line up the chips on the screen of your dehydrator. Sprinkle with sea salt.
- Dehydrate at 110-115 degrees F for about 5-6 hours. Sampling for doneness allowed, just leave some for the rest of the family!
Nutrition Facts : Calories 355.1, Fat 27.8, SaturatedFat 3, Sodium 53, Carbohydrate 21.1, Fiber 8.4, Sugar 0.8, Protein 14.3
RAW VEGAN KALE CHIPS
For those of you not familiar with kale chips - welcome to vegan nirvana. Raw foodists, vegans, health nuts, or those in "the green know" chow down happily on a handful of fresh kale chips as a green, nutritious alternative to conventional potato chips. They are not fried or baked; free from all of the carcinogens, additives and preservatives that plague most shriveled potato chip packets; they are dehydrated, which preserves all of their natural enzymes and nutrients; and most importantly, they are absolutely scrumptious. I promise you - these kale chips are to die for! The secret to finishing this recipe off with that extra special touch? Tossing through the granulated garlic at the end. It just gives it a depth of flavour that is missing if you don't finish it off this way. Don't worry if you don't have a dehydrator - you can slow cook kale chips in your oven on the very lowest setting for about 8-12 hours.
Provided by The Blender Girl
Categories Vegetable
Time 15m
Yield 1 Large Bowl
Number Of Ingredients 9
Steps:
- Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
- Transfer to a large bowl.
- Place all the ingredients except the kale and the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
- Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of "cheese".
- Toss through the granulated garlic so that it is evenly distributed.
- Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.
- If you don't have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.
Nutrition Facts : Calories 1140.3, Fat 68.9, SaturatedFat 13.3, Sodium 2472.5, Carbohydrate 107.1, Fiber 23, Sugar 8.6, Protein 51.2
Tips:
- Choose fresh and organic kale for the best flavor and nutritional value.
- Remove the stems from the kale leaves before dehydrating them.
- Tear the kale leaves into bite-sized pieces for even dehydration.
- Massage the kale leaves with olive oil and seasonings before dehydrating them to enhance their flavor.
- Dehydrate the kale leaves at a low temperature (115°F - 135°F) for several hours, or until they are crispy and brittle.
- Store the kale chips in an airtight container in a cool, dry place for up to 2 weeks.
Conclusion:
Kale chips are a healthy and delicious snack that is easy to make at home. They are a good source of vitamins, minerals, and antioxidants. Kale chips can be enjoyed on their own, or they can be added to salads, soups, and other dishes. With a variety of flavors and seasonings to choose from, kale chips are a versatile snack that can be enjoyed by people of all ages.
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