Cool Ranch Kale Chips

    • Difficulty
    • Easy
  • 12345 (20 votes, average: 3.65 out of 5)

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!

Ingredients

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

Instructions

  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.
About Amanda Maguire

Amanda is a twenty-something Search Engine Optimization (SEO) Manager turned food blogger living just outside of Boston. She spent the last 5 years working a 9-5, climbing the corporate ladder…and then she got completely burnt out. She moved 3,000+ miles from Boston to San Francisco and then back again, learning more about herself in that year than she had in the previous four, and trading her fears for motivation to create the life she wants. In the last year, Amanda quit her 9-5, leaving safe, but stagnant to pursue what she loves – writing, specifically about healthy, vegan food. Amanda blogs at Pickles n Honey and can also be found on Twitter.

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