Cashew Kale Chips

Kale chips…I never quit trying new versions. And this one is different from most, the closest I have seen commercially or otherwise are these type. So where did I find my inspiration? From The Tastes of Ayurveda: More Healthful, Healing Recipes for the Modern Ayurvedic.

I was recently sent a copy of the new 2012 edition to review and came across the recipe on page 86. While I don’t follow the theme of the book I do find the recipes to be very interesting, considering they are all vegetarian. Many are vegan, raw and/or gluten-free as well. On the other hand…it might not hurt me to take the questionnaire at the start of the book to find out my body type and what I should/shouldn’t be eating. Or do I want to know (cringing)?

I chose the kale chip recipe because I love using my L’Equip Food Dehydrator, nothing like having an excuse to pull it out. Although an oven will work just fine to use. And I had found a lovely bunch of baby Dinosaur Kale at the farmers market this past weekend, grown by a local couple on their farm. It was beautiful kale, soft, tender and vibrant. And cheap! Summer can be a good thing – fresh veggies and fruit from both sides of the Cascade Mountains. My goal next year is to turn one more unused section of lawn (weeds really) into a greens garden where I can finally grow beans, kale, spinach, etc.

After getting our kale chips in the dehydrator Walker and I went and did some gardening in the backyard. He has a lil’ set of tools and loves to “help” me. Especially when there are daily ripe berries to harvest or rather eat!

Tending to “his” blueberries:

And those chips? Wonderful! Tasty, crunchy, airy and creamy. The raw cashews are silky after blending and enrobe the kale.

7 hours later I had two containers of krispy kale:

Cashew Kale Chips


  • 1 cup raw cashews
  • 1 tsp fine sea salt
  • 1 tsp apple cider vinegar
  • 2 Tbsp extra virgin olive oil, preferably organic
  • 1/3 cup filtered water
  • 5 cups kale leaves, spines removed and torn into bit-size pieces, preferably organic or naturally grown


Soak the cashews in 2 cups filtered water for 1 to 8 hours, as long as you have time. Drain.

Add the cashews, salt, vinegar, oil and water to a high-speed blender, process on high until smooth. Scrape into a large bowl, add the kale and stir to coat.

Place on dehydrator trays, single layer. Dry at 150° until crispy, about 4 to 8 hours, depending on humidity. Store in an airtight container once cooled.

No dehydrator? No problem. Dry at the lowest setting in your oven on cooling racks (non-coated metal only), check often, about 4 hours drying time.


Proudly made with our Vitamix Blender:

FTC Disclaimer: We received an advance copy of the book for potential review.


Krispy Kale

Crispy, crunchy Kale “chips” is one of those recipes you see floated around quite a bit – it is even in vogue enough that Food Network has of late had their “talent” do versions of it (there is 5 recipes up for it!). Kale is a kind of scary green – rough, bitter and it stares at you after you bought a huge bunch of over priced organic Red Boar Kale at Whole Foods (“Hey You! Yeah, You, that is who I am talking to – you ferget about me? Do I need to tell your husband how much you paid for me? Am I wilting? Hey! Don’t you shut that door!” or something like that….)

It is very easy to make crispy “chips” out of it – a salad spinner would make it easier, but alas….that is one unitasker I don’t own, so I used paper towels and 45 minutes of down time to air dry the leaves.

Having said all that I loved the chips, Kirk didn’t. He didn’t like the bitter snap (taste) at the end of each bite, where I did. They oddly enough reminded me of breaking up seaweed to sprinkle on my rice. Same airiness, crunch and color. Be sure to add a little salt and pepper before you bake, Kale does need seasoning.

Krispy Kale “Chips”


  • 1 bunch Kale (most types will work)
  • 1 Tbsp extra virgin olive oil
  • Kosher salt and ground black pepper


Rinse and dry the Kale, either with paper towels and air drying or with a salad spinner. Lay out each leaf and cut up the middle on both sides of the big stem, discard the stem. Tear the leaves into small pieces and put in a large mixing bowl. Drizzle the oil over and add seasoning ( I used ¼ tsp each) and then toss gently with your hands to coat (disposable gloves work well).

Heat the oven to 300º. Lay the seasoned Kale on a large baking sheet and bake for 20 to 30 minutes, or until crispy and light, with no moisture left. Stir gently as needed while baking. Take out of the oven and transfer the Kale to a cooling rack (I lined under it with paper towels to catch any small pieces).

Eating tip? Eat one piece at a time, too much in your mouth and your saliva will get the Kale soggy.


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