Spicy Cheezy Kale Chips

I remember the first time I ever tried kale chips. It was a new thing back then, and there were a lot of stems and vines that made them difficult to eat. Needless to say, I didn't eat them again for a long time after that. There have been some brands I've tried which were pretty good, but they are so expensive to buy for the amount of chips you get. So recently, I've been experimenting at home by making my own. You get a lot more chips for the money and they are as good or better than the kind from the store. I have found, though, that the longer I keep them in the dehydrator, the better. I want them crisp and to stay crispy. Kristy  made them in the oven before and didn't like them too much because they didn't stay crispy. Even in the dehydrator, if you take them out too soon, they will lose their crispiness. The first time I made them in the dehydrator, I took them out when I thought they were crispy. But as I left them out, they lost their crispiness, so I put them back in and left them dehydrating for several more hours. Perfect!!! You can't over do them, so it's better to let them dehydrate longer so they keep their crisp. I usually will keep them in for a full day. Click the play button below to watch our video demonstration.


This has been my favorite recipe so far:

  • 1 bunch of kale ( I like to use the curly kale)
  • 1/2 cup hemp seeds
  • 2 carrots, peeled
  • 1/4 cup nutritional yeast
  • 1 clove of garlic
  • 1 large red bell pepper
  • 1T tahini
  • 2t onion powder
  • 1 1/4t sea salt
  • 1T chili powder
  • 1/2t cayenne pepper
  • 1/2t garlic powder
  • pinch of turmeric
  • 2T fresh lemon juice
  • 1/3cup water (more or less depending on your blender)

Tear the kale into bite sized pieces and place in large mixing bowl (you don't want any stems). Set aside. Place all other ingredients in a high speed blender and blend until smooth and creamy. The amount of water will depend on the kind of blender you are using. I have a Vita Mix so it will require less water than a normal blender. Mix the sauce with kale until all the kale is completely covered. I usually do this with my hands as it's easier to mix. Lay out on dehydrator sheets and dehydrate at 145 degrees for 1 hour then turn down to 115 degrees until very crispy. I usually leave mine in for up to a day. If you take them out and find they don't stay crispy, put them back in and let them dehydrate for a few more hours. I don't think you can over do these too much! If you don't want it too spicy, use less chili powder and cayenne, but if you want to spice it up even more, throw in a jalapeno! Enjoy!