Kale Chips

Kale Chips

Laura Miller

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Raw. Vegan. Not Gross, hosted by Laura Miller, a chef with a mission to make raw, vegan food approachable and great-tasting. This week, she's showing you how to make kale chips.

Kale Chips


  • 1 bunch kale

  • 1 bell pepper

  • 1 cup soaked walnuts

  • 1/2 cups nutritional yeast

  • 1/4 cups maple syrup

  • 2 tablespoons lemon juice

  • 1/2 teaspoon salt

  • 1/2 teaspoon cayenne


  1. Soak nuts overnight and then strain them.

  2. Place nuts in food processor, add remaining ingredients, and pulse until the entire mixture is fully incorporated.

  3. Place kale leaves in a bowl, add your mixture, and then massage the mixture into the leaves.

  4. Spread the coated leaves on your dehydrator sheet or on cookie sheet with wax paper. Dehydrate overnight or bake in oven at 200F until crispy.





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- You've probably seen kale chips popping up in grocery stores everywhere, and for good reason. They're an amazing snack, and honestly, every ingredient in this recipe is good for you. You're gonna need one bunch of kale, one bell pepper, one cup of soaked nuts, a quarter cup of maple syrup, two tablespoons of lemon juice, half a teaspoon salt, half a cup nutritional yeast, half a teaspoon cayenne. Okay, so yes, nutritional yeast sounds like something that was invented in some sort of hippie cult lab. But it's actually not that weird, and it has a really great cheesy flavor. It's also a really good source of vitamin B12, which is really hard to get in your diet. So let's get started. We're gonna go ahead and drain the walnuts that we've been soaking over night. The reason we soak them over night is one, for the texture, and also because you get the most nutritional value out of it. So, now I'm going to add the rest of my ingredients. Lemon juice, maple syrup, salt, cayenne pepper, nutritional yeast, and just a really roughly chopped bell pepper. It doesn't have to be pretty. Then, just blend until it's all mixed in. Give your kale a good wash, and then just chop off the bottoms. You don't have to, but if you don't, it'll be like biting into a stick, or what people on the outside probably think of as raw food. So, at this point you're just gonna grab a big bowl, put your kale in, and then, just dump this mixture that we have in our food processor. Now, you just want to massage it all together really well. Not every kale recipe calls for this part, but I like to make sure that everything's just really well coated. If you have kids, this is nice and messy, and they'll love it. Once it's all coated, just go ahead and lay it out on a wax paper lined cookie sheet. Just make sure that they're not overlapping. They usually dry out a lot better when they're not touching one another. So, at this point I would stick it in my dehydrator over night at about 115 degrees. That's the technically raw way to do it. But, most people don't have a dehydrator at home. So it's fine just to stick it in the oven for about 90 minutes at 200 degrees. Just flip them over about halfway through. And that's it.

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