When it comes to snacks, keeping it quick, simple and accessible is key.
We reach for junk food simply because it’s easy and always there. Running into a store for something salty or sweet is ideal when you need something right now.
This kale chips recipe will absolutely transform the way that you snack. It’s completely vegan, gluten free and tastes amazing. Completely worth every minute of prep work.
Two bunches of kale yielded 3 gallon sized ziplock bags of chips. Just enough to get you through a busy week of work and work outs.
If you haven’t already added a dehydrator and a Vitamix into your kitchen arsenal, what are you waiting for?! Making healthy eating a part of your lifestyle means investing in the tools to make it happen.
This recipe was adapted from A Little Insanity, with a few adjustments and tweaks.
Here’s what you’ll need to bring this recipe to life:
1 Cup Macadamia Nuts
1/2 Cup Sunflower Seeds
1/4 Cup Cashews
5 Sun Dried Tomatoes
4 Dates (pits removed)
Approx. 1 1/2 Cups Water to Cover the Soaked Ingredients
4-5 Heads of Green Leafy Kale (Washed & De-Veined)
1/2 Sweet Yellow Onion
1 Single Stalk of Celery
1/4 Cup Olive Oil
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Braggs or Coconut Aminos (or to taste)
1 Teaspoon Lemon Juice
1/2 Teaspoon Cayenne Pepper (or to taste)
1 Cup Nutritional Yeast (Add last)
Additional 1/4 – 1/2 Cup Water – only if needed.
– Place the Soak Ingredients into a medium sized bowl and place just enough water to cover them. Let soak for approx. 1/2 hour.
– While Nuts are soaking, Wash the Kale and strip the leaves off the Center stalk or ‘Vein; and set them aside.
– Once Nuts are done soaking, dump them (including the water) with the other veggies into the Vitamix, then Blend on High until smooth.
– Add the remaining ingredients into the Vitamix with the Nutritional Yeast last.
– Blend everything until smooth… using your Vitamix Tamper to mix it around as needed.
– Scoop approx. 1 Cup of Mixture into a large bowl – lining the sides and bottom of bowl.
– Add in a couple of handfuls of Kale Leaves to the bowl then Coat each piece of Kale generously with mixture.
– Dehydrate at 125-135 degrees for 1-2 hours, then reduce heat to 115 degrees for an additional 20-24 hours or until all of the Kale is very crispy and flakes if crushed.
– When done, remove the chips from the Dehydrator and store in airtight containers or
– Ziplock bags in the fridge until use. This size batch typically fills up 3-4 large Gallon Ziplock bags.
Original recipe adapted from A Little Insanity.