Raw Curried Kale Chips - Om Nom Ally

Raw Curried Kale Chips

Alison Murray Dairy-free, Dehydrating, Gluten-free, Paleo, Raw, Recipes, Snacks, Vegan, Vegetarian 16 Comments

These kale chips are my kryptonite. While I love to blend or saute my kale, I could hoover up a whole bunch of kale after dehydrating these curried bites of heaven. Yeah, these kale chips aren’t going to last long today!

Raw Curried Kale Chips - Om Nom Ally

These curried kale chips have a crispy consistency somewhere between a classic potato chip and popcorn, but with a load more nutrition! Kale’s a bonafide superfood and is rich in vitamin K, vitamin A, carotenoids (beta-carotene, lutein, zeaxanthin), flavonoids (kaempferol) and B vitamins. Flavoured with a curried cashew ‘cheese’ mix whipped up in your blender (I use and recommend the Optimum blender range available for purchase here), this has got to be one of the most delicious ways to get more greens in your belly!

If you’ve got a dehydrator at home, this is the very next recipe you need to use it for – if not sooner. If you don’t own one that’s ok too, just follow the baking instructions from here – it’ll work for this recipe too.

Raw Curried Kale Chips
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If you've got a dehydrator at home, this is the very next recipe you need to use it for - if not sooner. Flavoured with a curried cashew 'cheese' mix whipped up in your blender, this has got to be one of the most delicious ways to get more greens in your belly!
Recipe type: Raw, Snacks
Cuisine: Dairy-free, egg-free, gluten-free, grain-free, wheat-free, raw, vegan. Soy-free depending on ingredient choice.
  • 1 large head of kale, stems removed and roughly chopped
  • ½ cup cashews (preferably soaked overnight and dried)
  • 1 tsp turmeric powder
  • 1 tsp mild curry powder
  • ½ tsp onion powder
  • ½ tsp cumin powder
  • ¼ tsp chilli powder
  • 1 tbsp miso paste OR savoury yeast flakes
  • 1 clove garlic, peeled and minced
  • ¼ cup water
  1. Place kale in a large bowl, put aside. Line dehydrator trays with teflex sheets or baking paper. In a blender or food processor blend all other ingredients until mixture forms a paste.
  2. Pour cashew 'cheese' mixture over kale and massage in well to coat all kale pieces.
  3. Lay kale in a single layer, without overlapping on prepared dehydrator sheets and dehydrate for 115F for 8-12 hours or until crunchy. Store in an airtight container and consume within one week.
This post is linked to Meatless Mondays, Natural Living Mondays, Recipe Sharing Monday, My Meatless Mondays, The Gathering Spot, Fat Tuesday, Simply Indulgent Tuesdays, Tasteful Tuesdays, Traditional Tuesdays, Healthy 2Day Wednesdays, Real Food Wednesday, Waste Not Want Not Wednesdays, Tasty Traditions, Wildcrafting Wednesday, Full Plate Thursday, Thank Your Body Thursday, Raw Food Thursday, Pennywise Platter Thursday, Fight Back Friday, Wellness Weekend, Let’s Get Real Friday, Whole Food Fridays.

Comments 16

  1. I’ve just put a batch in my dehydrator! I didn’t soak my cashews as I wanted to make these straight away and it all blended up perfectly.
    I’m really glad I had all the spices you recommended though I’m all out of miso atm 🙁

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      Soaking the cashews just helps with their digestibility and with softening, it’s fine to proceed with the recipe and skip this step! Hope you like the finished kale chips and thanks for your comment Julie 🙂

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      You could substitute sunflower seeds or another nut for the cashews if you wanted Mallory. Otherwise mix the spices in 1-2 tbsp of extra virgin olive oil/melted coconut oil and massage the mixture into the kale leaves before dehydrating. Thanks for the comment and the great question, let me know how you go!

  2. Wonderful! I will be making it with the olive oil as you suggested. We are going to put these on sandwiches with roasted yams and cranberry cashew-cheese!

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  3. Dehydrating does make all the difference in the world. I was disappointed with my baked kale chips for ages, until I realized they were simply getting too hot and taking on a burnt flavor. Gently dried to a crisp, your spicy marinade sounds like a perfectly addictive addition!

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      It certainly does make a differnce as gives you much more control over how dry and crispy they get compared to temperamental ovens. Burnt kale tastes utterly horrible and ao bitter! Thanks for the comment Hannah, it’s always lovely to hear from you 😀

  4. Tried the kale chips with the olive oil instead of cashews–they were amazing! The curry spice was perfect on our sandwiches. I put the kale chips on right when we were ready to eat so they didn’t get soggy from the other toppings.

    Thanks for the great recipe!

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  5. I love the combination of seasons for your awesome Kale Chips! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen

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