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Best raw kale chips recipe

If you tried my kale chips, you have probably noticed, that they taste better than they look. Well, these raw kale chips, dipped in tangy and delicious tahini dressing, taste great and look very palatable too. They are made from organic kale that grew in my personal trainer Ashlee's urban garden.... Some of that kale bouquet, composed by her dad, will come back home in the form of healthy high protein chips!

 

raw organic kale
Raw organic kale from the urban garden

Raw kale chips can only be made with a dehydrator. Dehydrating preserves the most vitamins and enzymes in a raw kale chips recipe. To make dehydrated kale chips, instead of a stove, place them into the dehydrator for about 3-4 hours: first hour at 135, then reducing to 115 degrees. If you don't have a dehydrator, you can enjoy these baked kale chips ready in just 10 minutes. Kale chips can be made in bulk and stored in the ziplock bags.

Raw kale chips from Ashlee's kale

raw organic kale chips

Ingredients:
  • 1-2 bunches of kale, washed and stems removed
    Dressing:
  • 2 scallions
  • 5-7 springs of parsley
  • 1 clove garlic
  • (optional) 1 tsp oregano
  • (optional) 2 tbsp soy sauce
  • 1/2 cup water
  • 1/8 cup apple cider vinegar
  • juice of 1/2 lemon, split in 2 portions: add one portion, another one later if required
  • 1/4 cup sesame tahini
  • sea salt or seasoning blend to taste
  • (optional) chili oil or chili flakes to taste
Directions:
  • Blend all the dressing ingredients, but add only 1/2 of required lemon juice. For ease of washing your blender, don't add tahini.
  • Pour the mixture in the big bowl, and stir in tahini. Try the dressing, and if you like more sour taste, add another 1/2 of the required lemon juice.
  • Chop or tear kale into pieces and slightly squeeze in your palms.
  • Add it to the dressing and mix thoroughly. raw organic kale chips in dehydrator Raw kale chips in tahini dressing on the dehydrator sheet

    Dehydrating raw kale chips:

  • Spread kale pieces on the dehydrator sheets
  • Set your dehydrator for 135 degrees and dehydrate for 1 hour
  • Reduce heat to 115 degrees and dehydrate for another 2-3 hours.
  • Alternatively, set the heat for 115, and dehydrate for 3-4 hours.

    Baking kale chips:

  • Pre-heat oven to 350 degrees Fahrenheit.
  • Spread kale pieces onto baking sheet.
  • Bake for 10 minutes or until crispy. Take kale out immediately if it changes colour to brown.

Cooking Time: 10 minutes. Produces 4 ziplock bags of chips, so it is wise to double or even triple the recipe. Triple recipe will fit into Excalibur 9 tray dehydrator, and would require 4-4.5 hours dehydration.

Read about health benefits of kale here. Explore other kale recipes:

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