These Raw Kale Chips with Spicy Peanut Sauce are an easy and healthy recipe made with clean, real food ingredients. They're the perfect plant-based snack recipe made with a dehydrator and can be prepared in under 15 minutes!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No Refined Sugar }
De-stem, or remove the kale from the thick middle stem, then tear the leaves into bite-size pieces.
Place the kale pieces in a large mixing bowl, then set aside.
Prepare the sauce:
Add all the ingredients for the sauce to a Vitamix and blend until it's smooth. Depending on the consistency of the peanut butter you use, you may need to adjust the amount of water. Start with 1/4 cup and add an additional 1/4 to thin the sauce out, but only as needed. The sauce should have a semi-thick consistency (not too thin and not too thick) so it will stick to the kale pieces.
Taste and adjust the seasonings to your preference.
Assembly:
Pour the sauce on top of the kale pieces and gently stir everything together until all the kale pieces are evenly coated with the sauce.
Spread the kale onto mesh dehydrator trays (mine filled two Excalibur trays) and dehydrate at 115 degrees for 4-6 hours, flip them over, then dehydrate for an additional 4-6 hours, or until they are completely dry and crispy.
Store them in an air-tight BPA-free container at all times because they will become soft if they are exposed to moisture in the air.
Notes
Water: Depending on the consistency of the peanut butter you use, you may need to adjust the amount of water. Start with 1/4 cup and add an additional 1/4 to thin the sauce out, but only as needed. The sauce should have a semi-thick consistency (not too thin and not too thick) so it will stick to the kale pieces. Jalapeno: Since the heat of a jalapeno will vary so you can add less or more jalapenos if you prefer.Avocado Oil: This can be substituted with organic extra-virgin olive oil in the same amount.Coconut Sugar: You can substitute with your favorite granular sweetener.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Serving Size: This recipe will make approximately 4 cups of kale chips. Nutritional information is shown for 1/2 cup which is (1) serving.