Cool Ranch Kale Chips

By Chef: Amanda Maguire
Posted:  January 22, 2015


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Super healthy kale coated in an herbed cashew cheese sauce and dehydrated to crispy, crunchy, snack-a-licious perfection. Talk about a fun and delicious way to get in a solid dose of green leafy veggies!

To make the cool ranch dressing

  • 1 cup raw cashews, soaked in water for 2 hours or more and drained
  • ¼ cup filtered water
  • 2 tablespoons nutritional yeast
  • 1½ tablespoons dried chives
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon each: garlic powder, onion powder, dried dill, dried parsley
  • heaping ¼ teaspoon fine grain sea salt + more for sprinkling
To make the kale chips
  • 1 large bunch curly kale, de-stemmed and torn into bite-sized pieces
  • ¼ cup red onion, sliced thin
  1. Add all of the cool ranch dressing ingredients to your blender. Slowly increase the speed from low to high and blend until smooth, scraping down the sides a couple of times if necessary. It will be very thick.
  2. Transfer the dressing to a large mixing bowl and add in the kale and red onion. Using your hands, thoroughly mix the kale, red onion, and dressing until the kale is evenly coated.
  3. Transfer the kale to 2 Teflex-lined dehydrator sheets and arrange it in a single, even layer. Lightly sprinkle with salt. Dehydrate for 6 hours at 115˚, or until the chips are crisp. Alternatively, if you don’t have a dehydrator, you can bake the chips on 2 parchment-lined, rimmed baking sheets at 300˚ for 12 minutes, rotate the pan, and bake for an additional 12-14 minutes. Bake time will depend on your oven, so make sure to keep a close eye on the chips.