The Ultimate Guilt-Free Crunch
If you’re on a quest for that perfect crunchy, savory snack that aligns with your keto goals, your search ends here. These are not your average kale chips. We’re using a dehydrator to achieve a light, shatteringly crisp texture that baking just can’t replicate. Coated in a rich, ‘cheesy’ blend of seeds and spices (but completely dairy-free and nut-free!), this recipe creates the most addictive, nutrient-packed snack you’ll make on repeat. Say goodbye to cravings and hello to your new favorite way to eat your greens!
Ingredients
• for Cheesy Keto Kale Chips
• 8 cups kale, tough stems removed and chopped
• ¼ cup raw parsley, roughly chopped
• 3 cloves garlic
• ½ cup raw hulled hemp seeds
• ½ cup raw hulled sesame seeds
• 2 tbsp lemon juice
• 2 tsp spirulina
• ½ tsp salt
• ¼ cup water
Instructions
1. How to Make Dehydrator Kale Chips1. Prep the Kale: Wash and meticulously dry your kale leaves. A salad spinner followed by patting with a towel is essential for crispiness. Remove tough stems and tear leaves into chip-sized pieces. Place in a large mixing bowl.2. Blend the ‘Cheese’ Sauce Base: In a high-speed blender, combine the ¼ cup water, ½ cup hemp seeds, and 2 tbsp lemon juice. Blend on high until you have a perfectly smooth and creamy liquid.3. Add the Flavor Boosters: Add the ¼ cup parsley, 2 tsp spirulina, ½ tsp salt, and 3 cloves of garlic to the blender. Blend again until the mixture is smooth and uniformly green.4. Mix in Texture: Add the ½ cup sesame seeds to the sauce and pulse the blender just 2-3 times. You want to incorporate them, not pulverize them, to add a delightful texture to the coating.5. Massage the Kale: Pour the savory seed coating over your prepared kale. Using your hands is best! Gently massage the sauce into every leaf, ensuring each piece is generously and evenly coated.6. Dehydrate to Perfection: Arrange the coated kale leaves in a single layer on your dehydrator trays, avoiding any overlap to ensure even drying. Dehydrate for 8-10 hours, or until the chips are completely dry and shatter when you snap one.7. Cool & Store: Let the kale chips cool completely on the trays before handling. They will get even crispier as they cool. Enjoy immediately or store for later!
Nutritional Information
• Nutritional Highlights
• Kale is a superfood packed with vitamins K, A, and C.
• Hemp and sesame seeds provide healthy fats, protein, and essential minerals.
• Spirulina adds a boost of antioxidants and B-vitamins.
• This snack is naturally low-carb, gluten-free, and vegan.
Pro Tips
• Pro-Tips for Perfect Kale Chips
• The secret to an ultra-crispy chip is starting with bone-dry kale. Any moisture left on the leaves will result in a chewy, not crispy, texture.
• Store cooled chips in a truly airtight container or a zip-top bag with all the air pressed out. Keep at room temperature for up to a week; do not refrigerate.
• No dehydrator? Bake on a parchment-lined sheet at your oven’s lowest temperature (170-200°F / 75-95°C) for 2-3 hours, flipping once. Watch closely to prevent burning.
FAQ
Q: Can I make these kale chips in an oven instead of a dehydrator
A: Yes, you can bake them on a parchment-lined sheet at your oven’s lowest setting, between 170-200°F (75-95°C), for 2-3 hours. Be sure to flip them once and watch closely to prevent burning.
Q: How do I store these keto kale chips to keep them crispy
A: For maximum crispiness, allow the chips to cool completely before placing them in a truly airtight container or a zip-top bag with all the air pressed out. Store at room temperature for up to a week.
Q: Why are my kale chips chewy instead of crispy
A: The most common reason for chewy kale chips is moisture. It is essential that the kale leaves are completely bone-dry before you add the coating. Using a salad spinner followed by patting with a towel is the secret to an ultra-crispy texture.
Q: What makes these kale chips taste cheesy without any dairy
A: The ‘cheesy’ flavor comes from a savory, dairy-free sauce made from a blend of raw hemp seeds, sesame seeds, lemon juice, garlic, and spices. This combination creates a rich, umami flavor that mimics cheese.
