January 13, 2011 by

cheezy oven-baked (or not) Kale Chips recipe!

Update: Due to the popularity of this recipe with my own family and friends, I’ve since been motivated to make kale chips on a regular basis… and to buy a dehydrator. Yes, this recipe can be done in the oven but if you find yourself making a lot of kale chips, I’m sure you too will enjoy investing in some kind of dehydrator.

kale chips recipe for thermomix kitchen machineInspiration: Anyone who tries kale chips once is usually completely and deeply hooked. For me it happened when a not-so-frugal friend shared a bag he’d purchased at the health food store. At $8 per (100 g) bag, I’d lusted after these crispy raw organic vegan treats on many occasion but never dared spend the money. (that’s a whopping $80/kg!) Despite appearances (someone once said “These look like something you might scrape off the bottom of a boat.”) they are not made of seaweed, nor do they taste like a vegetable. One crispy bite is all it takes to shatter all preconceptions.

What happens when you eat kale chips? The first crunchy bite unleashes a mixed bag of sensations and questions that vie for position as new pathways are laid in the brain. “This can’t be KALE?!” (but you know it is!) is followed by “OMG, how can KALE possibly taste like THIS?!”, and “I can’t believe this is SO good!”  Most people are dumbfounded,  “WOW — what a great CRUNCH — just like REAL chips!” and then, “This must be cheese!”.  Sometimes, there’s even a hint of resentment, as in:  “Hello…why didn’t SOMEBODY tell me about these sooner?!?”, “How can I sneak the last ones without seeming greedy?” and finally as the mind settles, the ultimate question… “What’s IN THESE???” (soon followed by a frantic search for ingredients and online recipe instructions.)

kale chips cheese recipeWhy are kale chips so popular? A quick search on YouTube reveals many enthusiastic cooks offering mostly raw, mostly vegan recipes for this healthy alternative that can satisfy potato-chip cravings. Kale chips are non-dairy ‘cheezy‘ not truly cheesy. Creamed nuts blend with nutritional yeasty goodness for a cheese-like flavour that — with the subtle zestiness of lemon juice — is a knock-out hit with everyone who tries them. They are a healthy snack that successfully replaces fried potato chips. I fully expect those who haven’t tasted kale chips to be doubtful on reading this claim, so here is where Thermomix fans have a real advantage. Think back… waaay back to before owning your Thermomix. Remember how you felt when you first heard about the super kitchen machine? Do you remember thinking that such fantastic claims of easy, fun, multi-functionality must be exaggerated, hyperbolic sales pitches? I do! And do you remember the confusion you felt on first realizing that hey — this machine really IS that good! And remember wondering at  “Its so great — how come more people aren’t talking about this?” Same thing with kale chips. Exactly.

The claim that a non-dairy, non-fried, leafy green alternative can satisfy cravings for traditional chips is hard to believe. But trust me. I am was a complete chip-a-holic. I would shun any and all sweet treats for just one handful of salty chips. I would rather eat chips for one minute than eat cake, donuts, or chocolate for a day. But all cravings for potato chips are now being satisfied by kale chips. Don’t just take it from me… there are many kale chip fans on YouTube who concur.

The recipe is easy. You don’t need a high-end food dehydrator, but if you have one, you will use it. (At low dehydrator temperatures these chips are technically ‘raw’.)  I have tried many different recipes and techniques for making kale chips over the past month and what appears below is my preferred oven-baked method. (Not quite raw, but just as tasty!) The hardest thing about making kale chips is  w a i t i n g  for the chips to be exactly at the right consistency to remove them from the oven (about 4 hours). Resist the temptation to cook them at a higher temperature, as results will be compromised and you will be disappointed. Start these on a week-end morning and as they bake you can make bets with family members to predict how long they will last after being served.

This recipe is simple, forgiving and a little bit messy –> fun for kids of all ages!

 

5.0 from 1 reviews

Best Kale Chips

Cuisine: Thermomix
Recipe type: snacks, vegetarian, vegan, appetizers

Ingredients
  • 1 large bunch curly kale (about 200g. after thick stems removed)
  • 1 fresh red bell pepper, medium sized (sweet pepper, capsicum)
  • about 20-25 g. nutritional yeast flakes (equal to one full measuring cap) (NOT baker’s yeast! and not to be confused with Brewer’s yeast)
  • 1-2 cloves garlic
  • 100 g. raw cashews (soaked for at least an hour, and rinsed)
  • 1 lemon (preferably organic)
  • 1 Tbsp soy sauce or tamari
  • 25 g. light oil
  • sprinkle of salt (optional)
  • small or large pinch of chili flakes (optional)
  • sesame seeds (plain or toasted) for sprinkling on top (optional but really nice!)

Instructions
  1. Prepare ingredients: ensure your cashews have soaked for at least an hour and are rinsed before starting. Peel the lemon and cut in half (optionally you can first grate the skin and retain zest for sprinkling on chips later). Remove stem and seed from pepper and chop into quarters. Wash and dry kale in a salad spinner. Remove the thickest part of the stems. Tear the leaves into smaller pieces as shown in photos below. Place the cleaned and prepared kale leaves in your kitchen’s largest mixing bowl. Prepare two cookie sheets by lining with parchment paper and keep these close to your work area. Turn on oven to its lowest setting (about 70°C-80°C or 160°F-180°F)
  2. Put cashews, yeast flakes, pepper, garlic, oil, soy sauce, peeled lemon (chili flakes if using) into Thermomix bowl.
  3. Process 1 minute/speed 8. Carefully remove lid and using spatula push sauce down from sides of bowl and lid. Process again 1 minute/speed 8.
  4. Roll up sleeves because now the messy fun is about to start!
  5. Pour sauce onto kale in the large bowl. Use hands to massage and smush the sauce into the kale so leaves are completely coated. Stand back and admire your work. Resist temptation to lick hands.
  6. Use messy hands to place kale pieces on prepared trays ensuring there is only one layer of kale on each tray. Kale pieces should not overlap if possible so try to distribute evenly. (Here you may choose to add an optional sprinkling of salt, sesame seeds, and/or lemon zest.)
  7. As with comedy, so with kale chips: “Timing is everything!” Set kitchen timer for 4 hours. At half-way point remove trays and turn over each leaf. Notice they have started to shrink. They will appear cheezy and limp. Don’t even think about tasting now or you will be disappointed. Return trays to oven and continue baking for two more hours. The goal is to ‘dry’ them, rather than ‘roast’ them. After four hours your chips should appear dry and crispy. Do not let them get too crispy as they can quickly begin to burn. (To test, lift one off the parchment and check if it is stiff.) Allow chips to cool on trays. Prepare for the unexpected. Enjoy!

Notes
note about dehydrator: if you are lucky enough to own a dehydrator like the Excalibur, check YouTube for instructions regarding timing of “raw kale chips“. Update May, 2011: after posting this recipe, I found a basic, round dehydrator at a second hand store for $20. These are not in demand by raw foodists as this type of unit has no fan or temperature control. Still, I loved using it for the single purpose of this recipe. The kale chips became extremely popular and soon I moved up to an Excalibur dehydrator which has room for tons of chips, plus the added advantage of temperature control. Highly recommended!
note about storage: not needed as they will almost certainly all be eaten immediately.
notes about substitutions: this is a very forgiving recipe I have done many substitutions with varying success: cream cheese instead of cashews, a whole peeled orange instead of lemon juice, balsamic vinegar instead of lemon juice, sea salt instead of soy sauce, coriander, oyster sauce, parmesan etc. Try if first as shown above and then play with the recipe to suit yourself. If you enjoyed these kale chips and can think of any other adjectives to describe them, please post below to inspire other readers.

 

 

See 52 comments from people who cook with Thermomix:

  1. avatar
    Meggy 13 January 2011 at 6:38 pm (PERMALINK)

    KALE CHIPS!!!!!!!! I have been oven baking them for ages (helped by my garden full of curly and broadleaf Kale) so this will be a nice alternative
    The wonders of Kale, low cal, no sugar, low carb. They are the perfect all round diet food.
    Is there a substitute for the yeast?

    Author
  2. avatar
    ThermomixBlogger Helene 13 January 2011 at 7:09 pm (PERMALINK)

    Hi Meggy! I’m not sure why you’d want to substitute the nutritional yeast. It’s a magical key ingredient. (If you have never tried it, you really should!) That said, if are not vegan, and are able to tolerate dairy products, then I would suggest substituting a dry parmesan that has been ground almost to a ‘powder’ in Thermomix.

    Author
  3. avatar
    Jo @ Quirky Cooking 13 January 2011 at 7:16 pm (PERMALINK)

    Oh, thank you so much, Helene!!! I’ve been wondering why all the ‘hoo-rah’ about kale chips, thinking they really couldn’t taste all that good (could they??) – but if you say they do, I’ll believe it!! And I’m soooooo happy they’re dairy free because that means I can eat them!! YAY! I’ll definitely be trying these, using my dehyrdrator to dry them overnight! Thank you!!!! :D

    Author
  4. avatar
    ThermomixBlogger Helene 13 January 2011 at 7:29 pm (PERMALINK)

    Well Jo, I’ll be curious to hear what you think of the kale chips. Lucky you, with a dehydrator – I am envious! There is plenty of help out there for making kale chips with dehydrators, but thankfully, for those of us without, we can still get great results ;-)

    Author
  5. avatar
    Mara 13 January 2011 at 7:45 pm (PERMALINK)

    WOW

    Author
  6. avatar
    yvette 14 January 2011 at 3:23 am (PERMALINK)

    hello helene, love your photos and your skills as “cooking- story- teller”…love the messy things in cooking too!!!!!don’t know anything about kale in France …! we do have some kind of curly cabbage but not like this one… I am going to “run” to my favorite shop to find some this afternoon…can’t wait to try!!!! just wondering why the sauce is yellow with a red pepper? is it because the yellow and green one are also called red pepper?
    have a nice day… I am experiencing “french mustard de Dijon ” in my tmx today…

    Author
  7. avatar
    ThermomixBlogger Helene 14 January 2011 at 4:02 am (PERMALINK)

    Hi Yvette! The sauce is yellow because of the nutritional yeast. This powdered or flaky ingredient is often used in vegan cuisine to duplicate cheesy consistency and flavour. The dark soy sauce also tones down the color. In fact, when pouring the sauce from Thermomix onto the raw kale leaves, it appears as an almost pinky shade of beige. Once ‘baked’ for hours at the low temperature, it deepens to a more golden color.

    I hope you can find kale and try this fun recipe!

    Author
  8. avatar
    Tebasile 14 January 2011 at 4:20 am (PERMALINK)

    Yuuuuuuum ……Thank you, this is my favourite snack Helene! Sooo good fresh from the dehydrator….

    Author
  9. avatar
    ThermomixBlogger Helene 14 January 2011 at 10:17 am (PERMALINK)

    I thought you might be a fan of kale chips Tebasile! I’m keeping my eyes open for a used Excalibur to come up for sale in Victoria. Believe it or not, they do appear occasionally, but you have to be FAST! (There’s a healthy community of raw and vegan foodies here.)

    Author
  10. avatar
    Madame Thermomix 15 January 2011 at 9:39 am (PERMALINK)

    Oh, Helene you have done it again! You have made my mouth water and made me yearn to make this healthy snack instantly! Yet I fear that I shall have to wait until Monday to get to the health food store to search for nutritional yeast. Will I be able to resist? I hear my Thermomix calling me to action already… Will I run to the corner store for potato chips instead? My addiction to crispy crunchy cheezy snacks is rearing its ugly head. Thank you… I think!

    Author
  11. avatar
    ThermomixBlogger Helene 16 January 2011 at 8:36 pm (PERMALINK)

    Hello Madame Thermomix: If I can be cured of a salty fried chip addiction, then so can you! I made a double batch of these for a party last night and out of about 50 people, there was only one who did not appreciate the Kale Chips. (And she was eating an apple pastry at the same time, so I’m not sure that counts…) Most people think it’s cheddar cheese, that’s how truly good they taste.

    Author
  12. avatar
    Tebasile 18 January 2011 at 10:34 am (PERMALINK)

    Good luck Helene. The excalibur is the most important appliance after the TMX :-)

    Author
  13. avatar
    ThermomixBlogger Helene 18 January 2011 at 2:47 pm (PERMALINK)

    Thanks to this comment of yours Tebasile, I have now turned up the volume on my search for a used dehydrator and have just posted a “wanted” ad in my city. (Fingers crossed!)

    Author
  14. avatar
    yvette from france 19 January 2011 at 3:41 pm (PERMALINK)

    hello helene
    unexpected yes it was!! and sooooooo good …. made it twice although I couldn’t find any kale in my town…!! well I “switched” them for my winter green curly cabbage and It was …Great! the yeast (I used “malted yeast”) we have in france isn’t yellow so I’ve ended with a lovely pink sauce but I didn’t understand why half of them disappeared when I tried to put them in the box …that was supposed to feed the TMX course last monday! I remember of trying one and another and…. but no no no that couldn’t be the reason….. well I made them again …and switched red pepper for 2 onions, and cashew for sunflower seeds because of my poor “sunday stock” …again unexpected and very tasteful… no leftovers on Monday! I called them “canadian crocodile skin” . I ‘ll send you a picture… see you

    Author
  15. avatar
    ThermomixBlogger Helene 19 January 2011 at 4:02 pm (PERMALINK)

    Oh Yvette — this is too funny! Thank you for your most entertaining comment.

    I think your idea of calling these “Crocodile Skins” or “Crocodile Chips” is GREAT. What a super way to get kids to try them! They really DO look like crocodile skin, don’t they? (so much better than “something from the bottom of a boat!”. I really enjoyed hearing the enthusiasm you had for this recipe. So glad to that you found a way with substitutions. I have done these with a “sunday larder” too, and yes, still good (though I find that nutritional/engevita yeast is one component that really should not be omitted…) I know people who make excellent vegetarian pate with sunflower seeds, yam, and the yeast — so I can imagine that yes, sunflower seeds should work well too. I’ve also done it with a mix of cashews and almonds which were soaked and skin removed. (Maybe even a bit of yam instead of the red pepper?) So many ways to play with this recipe. I’m so glad to have you in this Thermomix kitchen that we all share!

    Author
  16. avatar
    Thermomix Kelowna 27 January 2011 at 12:32 am (PERMALINK)

    Well I just made this and even though it took longer than I had expected (6 hours dehydrating at 150) it was well worth it. It’s a very tasty treat! and good for you too! thanks for sharing your recipes. this is a great blog! thank you!

    Author
  17. avatar
    ThermomixBlogger Helene 27 January 2011 at 1:17 am (PERMALINK)

    YAY THERMOMIX KELOWNA! Happy to have another Canadian in this little ‘Thermomix playground!’ So glad you stuck with it and waited for the chips to be ready. And as you now know… so well worth the wait. (I bet it wasn’t easy to wait the extra hour.) I am looking for a used dehydrator because I make these so often and yes, truly, I am eating less of the nasty salty potato chips since discovering these. It’s now become a point of pride to see how long I can go without succumbing to any old-fashioned junk food. Note: when doubling the recipe, it takes much longer due to the added moisture in your oven. Last week it took me SIX hours to do two batches at 170F. When the oven is that full of kale, it was suggested to me that the cooking time would benefit from having the oven door cracked open to enhance air flow.

    Author
  18. avatar
    Muchie Addict 27 January 2011 at 7:37 pm (PERMALINK)

    Helene. . .OMG. I have to have more. They taste fabulous. I, too, am a chipaholic but I have seen the light. The dehydrator is in the dishwasher as I write. Luckily the health food store is open late here in Victoria. I’m supposed to be working but it’s off to the store to get the ingredients. Luckily I’m a night owl so I figure I should have some by around 4 this morning if all goes well.
    I will be found in the morning, sound asleep, empty dehydrator tray clasped in a loving embrace, kale crumbs scattered on my PJ’s and a huge satisfied grin on my face. The addiction sated until next time

    Author
  19. avatar
    ThermomixBlogger Helene 27 January 2011 at 11:27 pm (PERMALINK)

    So glad to hear it! And for this hilarious comment, I think you get the award for “LOL Comment of the Week!” The prize is of course, a clean pair of pajamas. Oh, by the way… did I mention how much these chips are enjoyed by pets? If you have a dog or cat at your house it is very unlikely any crumbs will hit the floor. The cat who visits me during the day here goes to great lengths trying to steal them whenever my back is turned. It’s a wonderful snack food that satisfies cross-species ;-)

    Author
  20. avatar
    ThermomixBlogger Helene 28 January 2011 at 12:54 am (PERMALINK)

    In Victoria, BC? Best ‘commercial’ kale I’ve found during winter months is at Lifestyle Markets on Douglas where they have beautiful large organic bunches now for about $2.99. Thrifty Foods has great to mediocre non-organic for $1.49-$2.49 and Root Cellar has okay smaller bunches non-organic for about $2.50. Sadly, I’ve been told that some parts of Australia don’t ‘do’ kale at all. Many Aussie Thermomix fans will have to find a kale substitute. Awwww :(

    Author
  21. avatar
    Bill 12 February 2011 at 12:59 am (PERMALINK)

    I admit to being Helene’s “not-so-frugal friend” and, even though I know she is likely making a batch very close by, I still buy the health-food store version even at $80.00 a kilo. You see, I don’t want to take away from her patiently waited for pleasure by eating the fruits of her labour. I do fall victim to her subtle variations of the original recipe and I have to say the student has surpassed the master.

    At a time when unhealthy chips are selling at an almost unbelievable rate, (The stores seem to devote massive space to chips) there needs to be a movement to supplant this agenda with healthy options. I hope the kale chip goes viral.

    Here is to all of our healths,

    Bill

    Author
  22. avatar
    ThermomixBlogger Helene 13 February 2011 at 1:17 am (PERMALINK)

    Oh you are a good friend and a dear man and because it was your generosity with the store-bought kale chips that motivated me to attempt these, you will always be welcome to share mine. That said, I won’t complain if you start making your own…
    I may even try raiding your pantry for a change ;-)
    xo

    Author
  23. avatar
    Sue 26 February 2011 at 12:38 pm (PERMALINK)

    I have eaten several varieties of kale chips and these are the most DELICIOUS!!!! Thanks for the inspiration! I am about to try them with Yvette’s substitutions today, as the kale is ready and i don’t want to go out shopping! mmmmm

    Author
  24. avatar
    ThermomixBlogger Helene 27 February 2011 at 10:55 am (PERMALINK)

    Great Sue — let us know of any variations that work for you. I have to say I have made the Kale chips many different ways and this recipe has a real ‘edge’ above the others. It’s quite perfect. In fact, just last week I substituted one whole peeled lemon instead of lemon juice and it was great, so have now modified the recipe above. Thermomix can handle the entire lemon, so why waste time and lemon flesh (?) by juicing first — just use the whole fruit!

    Author
  25. avatar
    Kalayra 16 July 2011 at 3:16 pm (PERMALINK)

    Just made these again last night. Luv it! so healthy. I don’t use the cashews in the recipe but add in parmesan cheese and some other things. I had 3 1/2 ovens going (my neighbour has 2 ovens) ….11 baking sheets in all, and I still have more kale to do…
    thanks for this recipe Helene! You’re the best!

    Author
  26. avatar
    ThermomixBlogger Helene 16 July 2011 at 3:21 pm (PERMALINK)

    Awesome Kalayra, I’m so glad to hear it and you are so welcome! I loved this recipe so much that I bought a dehydrator! Then, I bought a better dehydrator!!! (I now have the Excalibur which I found second-hand, lucky me.) I am making a double batch of kale chips today with the dwindling harvest from my current crop. Boy oh boy, when you grow your own organic kale, you can save a bunch of money. I’ve also trying to reduce the recipe cost on this one by using a mix of cashews and soaked sunflower seeds. Will post a note about it when I see how this turns out. (I’m expecting the difference won’t be noticeable.) Isn’t it just crazy how much people like these chips once they try them ;-)

    Author
  27. avatar
    Annie 29 August 2011 at 5:53 pm (PERMALINK)

    Helene has very graciously brought her delish kale chips to more than one event at my home. They are always welcome and enjoyed by all;. Thanks so much. It seems like a great way to encourage little ones to eat their greens when they would rather not have something like steamed spinach or brocolli on their plates.

    Author
  28. avatar
    annie 29 August 2011 at 6:04 pm (PERMALINK)

    for those who can have a garden plot, kale is easy to grow, goes to seed for next year, and is easy to care for.

    Author
  29. avatar
    ThermomixBlogger Helene 30 August 2011 at 11:29 am (PERMALINK)

    HI Annie — Thanks for stopping by and leaving a comment! I love to bring these kale chips to the Saturday night jamborees at your house because people do enjoy them so much. (They are a strange looking snack though, and many people are not interested in making them simply because they haven’t tasted them yet.) See you soon ;-)

    Author
  30. avatar
    Treens 9 September 2011 at 4:54 am (PERMALINK)

    These look and sound delicious! I must make.
    Just wondering about the storage though – I am going on a long trip and wondering if they will keep for a while?
    Thanks!

    Author
  31. avatar
    ThermomixBlogger Helene 9 September 2011 at 10:22 am (PERMALINK)

    Hi Treens — I store my kale chips in an airtight tin or plastic container with tight lid and they keep just fine for 2-3 weeks, but I haven’t tried keeping them longer than that. I imagine they would be perfectly fine, as long as you are not in a very humid environment and opening the lid too often etc. That said.. the only reason I do manage to store these at all is because I HIDE the tin very well. These chips are completely addictive. Even my 80-year old mother goes crazy for these. The first thing she does when she comes to visit is start opening cupboards to see where I might have hidden the tin. If I leave her alone in the house she goes straight for the kale chips (without fail) and sneaks a few.

    I heartily encourage you to make a batch first so you can sample them. They may not last beyond the first day of your trip ;-).
    Best wishes and happy travels,
    H.

    Author
  32. avatar
    Paula 12 December 2011 at 9:12 pm (PERMALINK)

    Hi Helene
    Just wondering how you went with the sunflower seeds, as we cannot use any nuts in our home due to our sons allergy to them.
    Thanks

    Author
  33. avatar
    ThermomixBlogger Helene 12 December 2011 at 10:02 pm (PERMALINK)

    Hi Paula — The sunflower seeds worked but for me not as great/creamy as the cashew version. As I recall I did soak them, made the saucy coating, then added some crushed (dry) seeds sprinkled on top for extra crunch. I also like to sprinkle sesame seeds on top. Toasted sesame seeds are nice and/or toasted black sesame seeds unless you are going the ‘raw’ route and not wanting toasted seeds. I have been doing a lot of experiments with kale chips these days and working on some new recipes to post here. I can’t wait to share, but not quite ready yet…

    Author
  34. avatar
    Andrew 2 October 2012 at 10:44 am (PERMALINK)

    Turned out just like the ones I bought at the store. Used dehydrator for about 30 hrs, flipped once part way onto trays ( removed from the solid liners when I flipped). Flipped at 3/4 time, around @24 hrs

    Author
  35. avatar
    Andrew 2 October 2012 at 10:45 am (PERMALINK)

    @115 in dehydrator btw

    Author
  36. avatar
    ThermomixBlogger Helene 3 October 2012 at 9:45 pm (PERMALINK)

    Hi Andrew — thanks for reporting on your success with the Kale Chips. Yes, they’re pretty awesome. I make this recipe more than anything else posted on this blog and have in fact improved on it ;-) (Very much hoping to update the blog soon with a wee video for this.) Interesting what you said about the timing and temp that you used. I usually go about 12 hours on 115F, that’s in the Excalibur, which has a fan. I don’t turn them over, but I sometimes will loosen them to unstick them from the plastic sheet part way through the drying process.

    If you needed that long to dry yours it could be that you had less kale, so the sauce was thicker on each piece and needed longer to dry. Must have tasted great!

    Author
  37. avatar
    Yas 13 January 2013 at 2:24 am (PERMALINK)

    yum yum!! they taste awesome, definately will be making them again. I made them with parmesan cheese but will try it with yeast next time.

    Author
  38. avatar
    ThermomixBlogger Helene 16 January 2013 at 9:08 pm (PERMALINK)

    Thanks Yas, for stopping by with your feedback on this recipe. It’s a winner with all my friends and family but I think a lot of people are shy to try it. Most anyone who has tasted Kale chips will give it a go, but those who haven’t sampled the finished product are a little more reluctant ;-) I’m so glad you tried it and more glad that you enjoyed it!

    Author
  39. avatar
    Sonja 23 February 2013 at 4:29 pm (PERMALINK)

    Many thanks Helene, this is a great recipe, who would think at kale could be tasty! My fussy toddler ate a whole pile! I’ve made it three times now, once with lime instead of lemon. I added the whole lime, which gave a bitter aftertaste. I also found it time consuming to cut the kale, but as it takes me almost an hour, I watched half a movie while doing it last night and did the rest in the morning. I try and cut it into bite sizes using a scissor. Also, I’ve tried both curly kale and “tuscan cabbage” kale and both work well. I am now experimenting with flavour: adding sour cream and chives, sumac etc. Also essential is to dry it using at least 3 trays to ensure single layer…

    Author
  40. avatar
    ThermomixBlogger Helene 23 February 2013 at 4:59 pm (PERMALINK)

    Sonya! Thanks SO MUCH for your comments. You can’t imagine how thrilled I was to hear your feedback on this recipe because of ALL the recipes on the blog this is the one I have done the most often, by far!!! Yes, I think most people are simply not interested and I can surely understand why. Until people taste kale chips, most will assume they are something completely different. Once they’ve tasted them though, most people go crazy and simply can’t get enough. I take these to parties all the time and they are swarmed upon till gone. I have often found people hiding in corners of the house, greedily eating handfuls of these chips, well away from prying eyes. I have also witnessed people stuffing them carefully into pockets and purses to take home for later, or to share with a special someone who was not at the party.

    I fully agree with your comments about time-consuming cutting aspect. But I may be able to help with that. In fact, I have been wanting to add/improve on this recipe post for some time now and simply have been too busy. The reason is because I have found some time-saving strategies that I now use every time I make these.

    1) I no longer cut as I did before. I now remove the thickest stems with a “pinch-and-tear” technique. Not quite sure how to explain this with words… I really need to do a video. Basically though, I no longer worry about the stems, except to remove the thickest parts. Then I don’t cut the leaves so much as rip or tear them. Saves time. (Believe me, I have made this recipe at least 30 times and usually make a double, triple or quadruple batch, so I REALLY know about the time aspect.)

    2) This second point is the best part! I now ‘massage’ the kale using TMX on reverse. So what I do is first make the sauce and then divide it in two, removing half of it to a separate bowl. The I take half the prepared kale, dump it in with the sauce and set to REVERSE/speed 2/3 for about 2 minutes. Then check it. Maybe longer if needed, but you get the idea. (Be sure to keep an eye on it at first, till you get a feel for your type of kale because you don’t want the pieces to rip and become too small.) You want that kale to be massaged, not just coated. While this batch is ‘massaging’ on reverse I am busy trimming and preparing the next lot of kale. When the first batch is ready, I dump it and spread it out for the oven or dehydrator. Then put the second batch of trimmed kale in TMX and add the remaining sauce which had been set aside. Repeat as above. You can spread out your first batch of kale as your second batch is doing it’s thing on REVERSE.
    I don’t recommend putting too much kale in at a time when massaging with sauce this way or it simply won’t be as effective. Half batches works well. So if I make a double batch of this recipe, I will usually split my kale into about 3-4 lots for the massaging part.

    Sorry to go on for so long but I’m excited for you and so pleased you tried and enjoyed this recipe. Was good to hear your feedback about the lime too… I have tried several variations, but always return to this one, and now I sprinkle toasted sesame seeds on top. (Not truly RAW if using ‘toasted’ seeds, but that’s okay for me.) Just wait till your adult friends start tasting these, your kale chips will be so much in demand and your social calendar will be totally booked ;-)

    Author
  41. avatar
    Sonja 12 March 2013 at 12:37 am (PERMALINK)

    Many thanks Helene for your great suggestions (and all your wonderful recipe blogs!), I appreciate it so much! Just to let you know that all but one colleague at work loves it and one couldn’t stop eating! I myself find that it is quite addictive.

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  42. avatar
    ThermomixBlogger Helene 17 March 2013 at 10:05 pm (PERMALINK)

    I haven’t met a person yet who didn’t love these chips. And there are MANY who have sampled them… I often bring these to parties and you’d be amazed at how fast they disappear!

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  43. avatar
    Tess 13 May 2013 at 5:38 am (PERMALINK)

    I’ve been reading all about Kale Chips so I decided to give it a try tonight. I didn’t use green kale, I used a purple colour one, but I can say that honestly without a doubt it was the most disgusting thing I’ve ever tasted! I’m vegetarian, I love spinach, silver eat, rocket etc, I’ve even had kale salad which was delicious. What did I do wrong? Was it because its the purple one? Any ideas?

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  44. avatar
    ThermomixBlogger Helene 13 May 2013 at 11:18 pm (PERMALINK)

    Wow Tess, so very sorry to hear of this big disappointment. I would say that probably yes, the purple kale would not give the best outcome but also that maybe you over did the oven time. If you made them in an oven (as opposed to a dehydrator) then it’s possible you over-baked them… If they get too dry, kale chips can sometimes almost taste burnt. If you combine over-baking with purple leaf kale, this would probably be pretty awful. (But I don’t know if you used a dryer or the oven method, so not sure.)

    Something definitely went wrong cuz this is my most requested recipe ever. I make if for parties all the time and they go so fast that people line up to make sure they will get a handful. My own 83-year old mother will creep into my kitchen and hunt down the tin where I keep this to sneak a few when my back is turned! I often keep them on hand for sharing with visitors and tradespeople who might come around to work on the house etc. These guys always ask for more and most of them have never even tasted kale before. I wish I lived closer to you Tess, because I would be over there in the blink of an eye to drop of box of these on your doorstep. After all the work you did to prepare the recipe, I’m SO sorry it ended up in disappointment :(

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  45. avatar
    Peta-jane 10 September 2013 at 10:48 pm (PERMALINK)

    Hello Helene,
    Just wondering in regards to your dehydrator I am posting a link to one I have found and considering purchasing- could you tell me if you you think it would be sufficient/ do a good job? many thanks Peta-jane

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  46. avatar
    ThermomixBlogger Helene 10 September 2013 at 11:24 pm (PERMALINK)

    Hi Peta-Jane; Yes, I think this will be sufficient. Even the basic and inexpensive round models are good for this and better than using the oven if you are making a lot of kale chips. I took a brief look at the one you are considering and though it will, yes, do the job and be sufficient it’s probably not one that I would buy. Personally, I prefer the Excalibur dehydrators and the Sedona models. Of these two I prefer the Sedona, though I don’t own one yet myself I am saving up for it! But that’s a machine for people who do a lot of dehydrating and I don’t know if that’s what you’re after. What I didn’t like so much on the model you linked to is the way the trays are made. If you make a LOT of kale chips as I do, I would not enjoy cleaning these trays. I might be wrong on this, but from the photo they appear to be rigid, one-piece construction. If you can line them with a teflex sheet then that would be a big help but otherwise they may be awkward to clean — Just saying…

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  47. avatar
    Jules 8 February 2014 at 9:16 pm (PERMALINK)

    Hi There,
    I dont have raw cashews. Will unsalted roasted work just as well?

    Author
  48. avatar
    Karen 5 August 2014 at 8:16 pm (PERMALINK)

    Thank you so much for this recipe! I’ve been using it for a while and get rave reviews every time. Just an interesting variation – I had extra cheese sauce so I added about 2 tablespoons of salsa for a quick chip dip. It was yummy, so I decided to try the new “nachoified” cheese sauce on the next batch of chips and it was fantastic. If it’s chunky salsa you just need to run it through the blender to get the big pieces pulverized so that it will dehydrate evenly. Enjoy!

    Author
  49. avatar
    ThermomixBlogger Helene 11 August 2014 at 10:00 pm (PERMALINK)

    Thanks Karen! Love your adaptation of this “sauce” into a dip. I’ve also used it as a sauce on pasta, as well as on raw spiralized zucchini. When I’ve had leftover sauce I have also thinned it down to make salad dressing. Glad you like the recipe, I have in fact updated my ‘method’ for the kale chips and filmed a wee video some time ago, fully intending to update this recipe but haven’t had the time to get it posted. Must do, as I think you’ll enjoy the new method… stay tuned ;-)

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