Day 252 – Curried Kale Chips

Curried Kale Chips
Curried Kale Chips

Are Kale chips just the absolute rage or what???

So many people have either eaten them or tried to make them or bought them and been disappointed… One thing is for sure –  people are talking about Kale chips a lot!

I’ve made a few batches of Kale chips now and I have not had any huge issues with making them crunchy and yummy (except when I had no Kale and decided to use Savoy Cabbage instead – ummm not quite the same).

Here are the links to my successful Kale Chips recipes:

Sun-Dried Tomato Kale Chips

Kale Chippies

Today I am going all out, perhaps inspired by my recent Curry incident of the ‘too hot Green Curry Soup’ at my Raw Food Class, and I am going to make Curried Kale Chips.

It doesn’t really matter which way I make Kale Chips – I eat them, yes usually the whole entire bowl (that is 1 head of Kale) within 1 or 2 sittings (or standings).

Here goes…


1/3 cup cashews, soaked for 1/2 to 4 hours and drained

1/4 cup lemon juice

1/2 capsicum, seeded and chopped (whatever you have in the fridge)

1 Tbsp. nutritional yeast

1 Tbsp. good quality curry powder (after yesterday’s lesson, I am using only 1/2 Tbsp. of this VERY good curry)

1 Tsp. minced ginger

1 Tsp. minced garlic

1/2 Tsp. Sea Salt

1/8 Tsp cayenne pepper

1 Bunch of Kale, tough stems removed and roughly chopped.  I have actually used 1 Bag of Baby Kale because that is what I had in the fridge.


Combine all the ingredients, except the Kale, in a food processor.  I use a small stick blender for this and it works really well.

In a large bowl, place the Kale and then add the ‘spice’ mixture.  With your hands, massage the kale leaves well with the mixture until all the leaves are well coated.

In a Dehydrator:

On a lined dehydrator tray, spread out the coated kale and dehydrate at 48 degrees Celsius until crisp – this is usually overnight.

In the Oven:

 Preheat over to 150 degrees Celcius (300 Fahrenheit) and grease a baking sheet with coconut oil.  Arrange the kale in a single layer on the baking sheet and bake for about 15 mins.  Remove from the oven and use a fork or spatula to carefully flip the kale chips over.  Bake a further 5 to 10 minutes, watching carefully to make sure you don’t burn the kale.  Remove from the oven and allow to cool completely.

Store in an airtight container – or just eat them straight away 🙂

Yummo – can’t wait for mine to be ready to eat!

Ally x

Giving Credit Where Credit Is Due…

Thanks to Amber Shea for a recipe that you can do with or without a dehydrator – this is a question I am often asked so very pleased to blog it.

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