The kale chips recipe that will end your search for the best kale recipe!
I love my kale chips recipe. I’ve been making them since 2005. I’ve probably tried 100 recipes that just didn’t give me the kale chips experience I was looking for.
Forget what’s in the natural health food store, I could never get into loving the flavor of these so I am still making my own. Much of the benefit of making my own is that I can super power them up with nutrition you just can’t find anywhere. I know that when I am eating them, they are super healthy.
I soak my kale in apple cider vinegar and water for 10 minutes. I then rinse in purified water and de-stem them. Go here to find out how to de-stem your kale.
Allow your kale to dry on a towel or you can use a salad spinner. I just pop mine in the dehydrator for about 20 minutes to remove the excess water. In the meantime, I blend up my yummy kale chips sauce.
My Secret Sauce Kale Chips Recipe:
In a blender carafe I add the following clean veggies and ingredients:
- Juice from 1 lemon
- 2 dandelion leaves
- 1 bell pepper (de-seeded)
- ½ small onion
- 1 small clove of garlic
- ¼ inch piece of turmeric (if using powdered turmeric, add 1/4 teaspoon)
- 1 Tablespoon of avocado oil
- 1 teaspoon of Wildforce Green Formula (made with raw wild plants)
- ½ teaspoon Himalayan salt
- 3-4 Tablespoons non-GMO nutritional Yeast
Blend everything together.
Take your dry kale and rip it into bigger pieces, keeping in mind that it shrinks when dehydrated. Once your kale is ripped and into a large bowl, pour your sauce on top of the kale. Massage the sauce into your kale. You will feel the kale begin to soften. You are looking for soft ridges on the back side of the kale. This will take you about 5 minutes.
Turn your kale onto your dehydrator trays and dehydrate until they are a crispy chip like consistency. You now have the best tasting kale chips right in front of you!
Don’t Have a Dehydrator for Kale Chips Recipe? No Problem!
If you do not have a dehydrator, set your oven on low (no more than 120 degrees F) and turn your kale mixture onto flat cookie sheets. Bake on low until crispy.
A tip is that if your oven does not allow you to bake at that low of a temperature, set it to the lowest temperature you can and keep the door of the oven propped open. Make sure you measure the internal temperature with a thermometer. Open the oven door wider to lower the temperature even more.
To keep kale chips from becoming soggy (if they last that long) you can either wrap them in a paper towel like my Keeping Greens Fresh post, or add them to a container or baggie with some rice. The rice will absorb the moisture.
These honestly are the best tasting kale chips you will ever make. They are packed full of nutrition with the dandelion, turmeric, Wildforce Greens, and nutritional yeast.
If you want a more cheesy kale chips taste, add more nutritional yeast.
Want more yummy, super delish recipes like the kale chips recipe? Go check out my salad smoothie!