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Raw Vegan Crispy Kale Chips

June 21, 2016 By admin 1 Comment

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raw vegan crispy kale chips dehydrator or oven
These crispy 3 ingredient raw kale chips are super simple and healthy, yet so tasty! It’s currently one of my favorite snacks to have around. The kale leaves become shriveled up and extra crispy. The crispiness and crunchiness combined with the saltiness almost reminds you of eating a potato chip. A great way to incorporate the nutrient packed kale into your diet, if you are not a fan of kale done any other way. Potato chips are one of my all time favorite guilty pleasures, so this healthier alternative is a life saver to cut down on my occasional bad habits. Don’t worry if you don’t own a dehydrator! You can bake them too!

The 3 ingredients are kale, olive oil, and salt! That’s it! To start, wash and de-stem the kale. You can easily de-stem kale by holding the base of the stem with one hand, and with the other hand, slide it along the stem to strip off the leaves.
*I recommend using fresh kale opposed to kale that has sat in the fridge for long. The longer it sits, the bitterness of the kale tends to get stronger.

destemming the kale
Wash the leaves well and dry off with a salad spinner. 
Transfer the washed and dried kale leaves into a large bowl, and add in the olive oil and salt.

raw vegan crispy kale chips
Massage well, working the olive oil and salt into the leaves. When the leaves have softened and wilted, it’s ready to dry in the dehydrator.

raw vegan crispy kale chips Place the kale leaves on a mesh dehydrator sheet in a single layer. Dehydrate at 115º for 6-12 hours, until completely dried and crisp. Refrain yourself from test eating the whole thing if you can. By the time it’s dry I usually only have about half left.

raw vegan crispy kale chips
If you don’t own a dehydrator, you can bake it in the oven. Preheat the oven to 250℉. On a baking sheet, place the kale leaves on a single layer. Do not overcrowd the pan. Bake for 10 minutes. Take out the baking sheet and flip the kale leaves. Bake for another 10-15 minutes until crisp. Careful not to burn the kale! Break up any large pieces into bite sized and store in an air-tight container.

raw vegan crispy kale chips Done! Easy peasy! Now, snack away!

raw vegan crispy kale chips

Raw Vegan Crispy Kale Chips
 
Print
Cook time
6 hours
Total time
6 hours
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Ingredients
  • 1 bunch of kale
  • 1 Tablespoon olive oil
  • ⅛ teaspoon salt
Instructions
  1. De-stem the kale and wash the leaves well. Dry off with a salad spinner.
  2. Transfer kale leaves into a large bowl, and add the olive oil and salt. Massage well until the leaves have softened and wilted.

Using the dehydrator
  1. Place the kale leaves on a mesh dehydrator sheet in a single layer. Dehydrate at 115º for 6-12 hours, until completely dried and crisp.
  2. Break up any larger kale chip pieces and store in an air-tight container.

Using the oven
  1. Preheat the oven to 250℉. Place the kale leaves on a single layer on a baking sheet. Do not overcrowd the pan.
  2. Bake for 10 minutes. Take out the baking sheet and flip the kale leaves.
  3. Bake for another 10-15 minutes until crisp.
  4. Store in an air-tight container.
Notes
Kale chips should last for about 2 weeks. If it ever gets stale while in storage, just stick it in the dehydrator at 115º for a couple hours until it regains its crunchiness.
3.4.3177

Filed Under: Dehydrator, Recipes, Snacks, Toppings

Previous Post: « Raw Vegan Herbed Parmesan Cheese
Next Post: Raw Vegan Nacho Spiced Almonds »

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  1. Raw Vegan Cheesy Kale Chips says:
    December 7, 2016 at 4:02 am

    […] in my kale chip repertoires, and this raw vegan cheesy kale chips is one of them! (Check out my crispy kale chips recipe, sour cream and onion kale chips recipe, and nacho kale chips recipe). As a raw foodie blogger, […]

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



ーーーーーーーーーーーーーーーーー

YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

ローチョコレート🍫ローアイスクリーム🍨のプライベートレッスンをしています🍨

お申し込み、お問い合わせはメッセージをどうぞ🥰✨✨

 @tomoko_inner_beauty 

ーーーーーーーーーーーーーーーーー
Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
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