Tuesday, November 3, 2009

Garlic and “Cheese” Kale Chips

My husband and I have been eating a lot of kale chips lately. I have been experimenting with recipes until we find the one that we like the most (which may or may not actually happen). This version is Italian inspired with garlic and nutritional yeast (for its cheesy umami). I intentionally made the flavor of the chips mild because that is how I prefer them. We will see what the hubby thinks when he gets home tonight. Here is what I did.

Garlic and “Cheese” Kale Chips
Serves 6


13 stems of kale, leaves stripped from stems and torn in pieces double the size of a potato chip
1 teaspoon extra virgin olive oil
2 teaspoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon dulse granules
1 pinch freshly ground black pepper, or to taste


Toss the kale with the olive oil and continue to toss until all the leaves have a light coating. Add the nutritional yeast, garlic, dulse and pepper and toss to evenly coat.

Place the kale in a single layer on the racks of the dehydrator. Dehydrate the kale until it is completely dry and crunchy. I check mine after 8 hours to see if it is completely dry. The exact amount of time it takes seems to depend on the freshness of the kale and the humidity level. The kale took almost twice as long one day when it was raining.

Nutritional Information:

Amount Per Serving
Calories - 67.97
Calories From Fat (21%) - 14.08

Total Fat - 1.54g
Saturated Fat - 0.21g
Cholesterol - 0mg
Sodium - 50.98mg
Potassium - 514.32mg
Total Carbohydrates - 11.6g
Fiber - 2.29g
Sugar - 0.06g
Protein - 3.74g


These chips are mild in flavor, but they aren’t boring. Garlic is the predominate flavor of these chips. Next time I many increase the nutritional yeast for more “cheesy” flavor.

Each serving of these chips contains the following: more than 17,000IU of vitamin A, 130mg of vitamin C, 150mg of calcium, and 900mcg of vitamin K. I like knowing that this lunchtime snack is packed with vitamin A. Kale chips have become a standard in our lunch, like an apple and walnut butter.

I like the garlic and “cheese” flavor of these chips but I think my next batch of kale chips may be Mexican inspired. I am not certain and still have a few hours before I need to get them into the dehydrator so there may be something different posted tomorrow. I do like to change my mind at the last minute.

Jenny of Jellybeanlupin made the most recent brussels sprout recipe and the apple and leek seitan sausages. Both she and her non-vegan man enjoyed the recipes. I am feeling like a proud recipe mommy at the moment. If you get a chance please stop by her blog. Thanks againg Jenny for letting me know you liked the recipes.

Now I have a few things to do at home before I can post a couple more recipes.


  1. Yum! I made my second ever batch of kale chips today, and they were olive oil + nutritional yeast flavour. Next time I'll add garlic! I really want to eat more kale, and I finally have a recipe I like! Woo!

  2. Pomegranate,

    We have just recently gotten into kale chips too. Until trying them as chips I was only able to eat kale when it was cooked. I just didn't like the taste of it raw.


  3. There's a raw food restaurant near me that serves these, and now sells them in bags for about $10.00! I've always wondered how they make 'em, and now I can duplicate at home! Thanks! :)

  4. Ricki,

    Someone sells these for $10 a bag, wow! We go through at least two bunches of kale a week now in kale chips and even organic that is only $5. Sounds like a nice contribution to overhead for the restaurant. But .... what I wouldn't give for a raw restaurant nearby just for recipe ideas if nothing else. Do they have a website?

    I have a friend that makes her kale chips in the oven if you don't have a dehydrator.


  5. All meals are rich in vitamin a garlic flavor and adds a natural antibiotic and he is good in my swine flu


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