The best kale chips I have ever had were at Wild Food Cafe in Covent Garden on a trip to London last November. They were served as a side with a delicious lentil pie, and I ordered extra to go. I was told that nutritional yeast and spices were used, and made in a dehydrator. But how come they were so clustered and chunky? And the flavor was so more-ish, you really can’t have just one! I attended a raw baking course with Nama Artisan Foods a couple days later, and I asked the chef instructor what the secret was to clustered kale chips? Turns out adding a lot more ‘sauce’ than you would think, and not spreading out the kale leaves, and instead keeping them close together.
This was the first thing I made when my dehydrator arrived. Actually I started preparing before DHL made the delivery that I was expecting that day. I traveled the next day to Mekka and took them with me. They were a life saver! I just finished them as we take a road trip from Mekka to Medina, and wishing I had more.
If you are able to make them in the dehydrator, then you can enjoy them for at least a week if not longer. Mine never last that long as the kids love them too, and Noura picks out the chunky ones. If you make them in the oven, they will taste awesome, however they are best consumed on the same day as they won’t stay crispy for too long.
1/2 cup raw cashews
1/2 cup sunflower seeds
150g de-stemmed curly kale
1 tbsp apple cider vinegar
1 tbsp olive oil
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp nutritional yeast
Soak cashews and sunflower seeds in filtered water. If you have a high speed blender, 1 hour is enough. Otherwise soak for 3 hours.
Wash and dry the kale leaves very well. Place in a large bowl, and set aside to make the sauce.
Strain the cashews and seeds then place in the blender. Add the remaining ingredients except the kale and blend until smooth.
Add the sauce in batches to the kale and coat very well, make sure all the sauce is distributed nicely.
Dehydrator Method: Turn on the dehydrator to the 125F-52C setting.. Place the kale on to lined dehydrator sheets. You will need two sheets for this amount. Keep the leaves close together. Dehydrate for 2 hours. Then reduce the heat to 115F or 46C, and continue dehydrate for 18-20 hours. The chips will be very dry and crispy. Store in an airtight container.
Oven Method: If using an oven, pre-heat to 120C or 250F. Place the chips close together, on a lined baking sheet. Bake for 60-70 minutes. It’s best to eat the chips on the same day as they will retain their crispiness. Also avoid placing in a airtight container.