This is a perfect low carb paleo chips substitute or incredible kale chipotle appetizer. This recipe is vegetarian, and if you use a dehydrator, this is technically raw for those on a raw diet. The consistency of curly kale is very hearty and crunchy, as opposed to red kale, which is a more delicate leaf. (Check out my Paleo Red Kale Truffle Chips too!) It’s like biting into a big pretzel! These kale chips are a great snack to serve at a picnic and it’s a healthy up-and-coming grocery store item. Make it at home yourself and save some money instead of buying it at the store!
It’s also terrific served with a fresh green salad topped with flakes of king salmon and grilled shallots—yum! Just place it right on the edge of the plate for a beautiful and incredible-tasting display.
If you have any questions about this recipe or dehydrating in general, please let me know through my Contact page. I’m happy to help!Print
This is a perfect paleo chips substitute or incredible kale chipotle appetizer. This recipe is vegetarian, and if you use a dehydrator, this is technically raw for those on a raw diet.
- 2 hearty bunches of dark green curly kale
- 2 cups raw cashews
- 3 teaspoons (or 1 tablespoon) truffle salt (It’s okay to use sea salt as a substitute)
- A few teaspoons to a few tablespoons of water (Have a quarter cup of water on hand, but do NOT use it all!)
- OPTIONAL: 1/2 – 3/4 teaspoon white pepper, finely ground
- 2 full scallions, finely chopped
- 1 teaspoon coconut oil
- Cut off the stems and rinse off your kale and let drain.
- Blot with a towel to make sure it’s completely dry.
- Place kale in a very large bowl.
- Put the cashews in the Vitamix and pulse a couple of times and add the oil, then keep pulsing it and slowly add water until it just starts to blend and becomes creamy. (Don’t add too much water!) You’re going to have to keep using a spatula to remove the cashews from the sides and push them back down into the blades.
- Add the scallions and run Vitamix on full speed until you get a pureed consistency.
- Add other ingredients. You might need to add another teaspoon of water after adding these, but it should in the end have a thicker consistency than hummus.
- Take spatula and, scoop by scoop, throw mixture onto the kale and use your hands to mush it around and coat the leaves all over. Just keep scooping over and over and keep spreading it as a coating over the leaves. It doesn’t have to be even; it can be sporadic and fun.
- Add salt (and pepper if you want) to taste.
- Set everything on the dehydrator rack allowing air to flow through. Set the temperature at 104F degrees. In the Excalibur dehydrator, it cooks 8 to 10 hours.
- If you’re making this in an oven, set it on the lowest temperature there is. In many American ovens, that will be 200 degrees. If you can do it, go lower.
- Place the kale on a very finely-greased cookie sheet or on parchment paper.
- Place it in the oven and check for doneness in 2-4 hours. Check often, and turn kale over in the oven after about an hour.
- Once they’re dry and crispy, turn off dehydrator or oven and let cool.
- Store them in a glass jar.
I only use a Vitamix in this recipe. It can be prepared with other blenders, but the coating for the kale won’t come out as creamy.
Make sure to watch out and not devour these all at once if you have some tummy or intestinal issues such as IBS or Crohn’s Disease. Kale has so much roughage and fiber that it’s harder to break down. The dehydration process doesn’t break down all the fiber. For those who don’t have a sensitive tummy, feel free to chow down!