Crispy Cheesy Kale Chips {vegan, oil-free, raw}
- Prep Time: 12 hours 15 mins
- Total Time: 12 hours 15 mins
- Yield: 3-4
- Category: Snack
- Cuisine: Vegan
Ingredients
- 1/2 cup sun dried tomatoes (no salt added)
- 1/3 cup nutritional yeast
- 1/2 red bell pepper
- 1 1/2 cup cherry tomatoes
- 1 stalk celery
- 1/4 cup fresh cilantro
- 3 tbsp lemon juice
- 2 tbsp hemp seeds
- 1-1 1/2 tsp chili powder, to taste
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 3 bunches of kale (I used curly and lacinato)*
Instructions
- Wash and dry kale. remove stems if you would like (I left them on).
- Blend all of the ingredients together except for the kale.
- Place the kale in a large bowl and pour all of the sauce over. Massage the sauce into the kale with your hands until easily and thoroughly distributed.
- Place in a dehydrator* on 115-120F for 12-14 hours, checking doneness around 12 hours.
Notes
You may break the kale up in half or thirds for bite-sized pieces, or you can dehydrate them whole as I did for larger bites.
This is the dehydrator brand I use 🙂 I have a 4 tray with a black door!
Find it online: https://staging.naderboraie.com/2016/02/vegan-cheesy-kale-chips/