To make the sauce for these cheesy kale chips simply blend cashews, garlic, carrot, lemon juice, nutritional yeast, sea salt, sriracha and water using an immersion blender and cover over washed and de-stemmed kale then place on dehydrator trays, set the timer and wait till these kale chips are perfectly crunchy! The carrot and nutritional yeast, cashews with sriracha makes the best raw vegan kale chips…. you wont even miss the real cheese. These vegan, paleo, whole 30, gluten free, dairy free are seriously the best!
Dehydrated Cheesy Kale Chips
Directions to make dehydrated kale chips
*Place all the ingredients except for the kale into a large blender jug then use an immersion blender to blend into a creamy sauce that will be used to cover the kale chips.
*Wash and de-stem kale by ripping the leaves off the main stem into medium sized leaf chunks and place the kale into a bowl. Pour the vegan cheese sauce over the kale and use your hands to evenly coat the kale in the dairy free cheese sauce.
*Line the dehydrator trays with the tray liners or baking paper then evenly distribute the raw kale chips onto the trays. Approx 5 trays and place in dehydrator
*Set the dehydrator temperature to 55 degrees celcius then, dehydrate for 12 hours or until completely dried and crunchy kale chip.
Eat these dehydrated kale chips straight from the tray or package into airtight zip lock bags or jars for storage.
Benefits of kale chips
Kale is an excellent source of vitamin C which is a water soluble vitamin that is important for immune health and preventing bleeding gums. Vitamin C is also heat sensitive therefor dehydrating at low temperatures can help to ensure that this nutrient is not destroyed.
Kale is also an excellent source of calcium which is needed to make healthy bones. If you are intolerant to dairy these kale chips are a great way to get plant based calcium into your diet.
Kale is also high in vitamin K which is a fat soluble nutrients which requires good bile production and flow for absorption. Vitamin K1 is important for normal blood clotting.
Kale also contains folate which is needed for the MTHFR gene to function optimally and thus needed for methylation.