I tried kale chips for the first time when I moved to the U.S. where they were a trendy new snack. I adored them, but not enough to spend more than five dollars for a tiny batch that was gone in under five minutes! So I learned to make them myself. After trying several different recipes, I found this one to be superior to most store-bought chips (true for most homemade snacks, right?) not to mention much cheaper! I promise you, these chips are so crunchy and addictive you’ll never want to dig into potato chips again!

INGREDIENTS

FOR THE CHIPS
  • 1 large bunch of green organic kale

  • 1 cup cashews, soaked for 6h

  • 1/2 yellow bell pepper, seeded and chopped

  • 1 Tbsp lemon juice

  • 1 Tbsp nutritional yeast

  • 1 date, pitted

  • 1/2 tsp salt

  • 1/4 tsp lemon zest

PREPARATION

INSTRUCTIONS
  1. Remove the ribs from the kale, rinse and dry the leaves and set them aside in a bowl.

  2. Rinse the cashews and blend them together with the bell pepper, lemon juice and zest, nutritional yeast, chopped date, and salt until you get a smooth mixture.

  3. Massage it onto the kale leaves until completely coated.

  4. Spread the kale over a teflex sheet and dehydrate at 118F overnight. Transfer the chips to a mess sheet and dehydrate them for a few more hours until very crisp.
    (If you don’t have a dehydrator bake them setting your oven at the lowest temperature possible to keep all the nutrients.

  5. Store kale chips in an airtight container.