Raw Vegan 'Parmesan' Kale Chips

I thought oven baked kale chips were great until I dehydrated freshly harvested organic kale from my garden. There's no turning back! The dehydrated chips are lighter with a cleaner and crisper taste than the oven version, so now it's the only way I make these chips. Since acquiring an organic garden locally, I have an abundant supply of kale, so I make these often (I can polish off a whole plate of these easily!). By the way, a dehydrator is not just for pure raw foodies! While it is so worth getting for this recipe alone, fortunately there are so many other delicious recipes you can make with one. For example, if you've never made your own apple chips, you're missing out on a great little treat because the store bought versions are just not the same.

A hearty, thicker leaf kale lends itself well to this recipe. The raw leaves are massaged with a touch of extra virgin olive oil, sea salt, and one of my favorite seasonings—nutritional yeast, which imparts a slightly nutty and cheesy flavor to everything it touches, sometimes similar to cheddar, other times like Parmesan.

For those who don't know this powerhouse of nutrition, nutritional yeast is an inactive form of yeast used as a food, usually found in a flake form. Because of its cheese-like flavor, it is very popular among vegans and plant based eaters as a substitute of sorts for real cheese. (I learned about it several years ago when I was eating almost purely vegan.)

Nutritional yeast is exceptionally rich in protein (about 4 - 5 g of complete protein per tablespoon), fiber (about 2 - 3 g per tablespoon), and B vitamins (most notably the important B12, which most vegans need to take as a supplement) and for all of these great reasons, it's still a staple in my kitchen even beyond my vegan period. My children love it too (they even ask for it!). I usually add it when I make nut spreads and cheeses or sprinkle it in soups and some pasta dishes, but I especially love it to make these kale chips. I hope you will like it too! Scroll down for the no-brainer recipe.

To your health and happiness! xx, Juli

I know you need a dehydrator for this recipe, so it's not for everyone out there! But there's still the oven backup! You can slow bake the kale chips at 70ºC for about two hours or until they're crisp.

  • one bunch of kale, stems removed and washed and dried (preferably organic)
  • 2 tablespoons extra virgin olive oil (preferably organic)
  • sea salt to taste
  • 1/4 - 1/2 cup nutritional yeast flakes (enough to lightly coat the leaves)
  1. Hand tear the kale leaves into smaller pieces. They're more aesthetically pleasing to me nice and big, but make them the size you like. Keep in mind that they will shrink when dehydrated.
  2. Give them a gentle massage with the olive oil and sea salt.
  3. Sprinkle as much nutritional yeast as you need to lightly coat the kale leaves.
  4. Gently spread them onto your dehydrator trays.
  5. Dehydrate on 60ºC for about 4 hours or until dry and crisp.