“Cheezy” Kale Chips & Mojitos, Oh my…

This weeks recipe post is a little different. Well 1, because, I am posting about my two favorite snacks ever, and 2, because I decided to spotlight someone else’s recipe 🙂

Although I am an alcohol-free drinker, I still like to pretend that I do drink by mock-tailing my cocktails. The process is totally easy and rewarding in the end.

Kale Chips…sound a little weird?? Well, don’t knock it until you  try it!! These addicting, savory snacks are seriously better than potato chips!! And what’s even better is that they’re healthy and you’re able to incorporate you’re greens into your diet 🙂 It’s a win/win situation! I found this recipe at The Renegade Health Show. I have tried the recipe both by baking  it in the oven and by dehydration method, and I personally prefer them in the dehydrator.  Yes the oven method is a heck of a lot quicker method, but it is well worth the wait to prepare them in the dehydrator. And besides, you don’t lose all the important nutrients  you receive when making Kale chips in the dehydrator. Another plus is that if you know someone who’s an anti-veggie this is the perfect snack to get them so that palate is not so discriminatory 🙂

Any ingredients listed in parentheses is what I used instead of what the original recipe called for (only because I didn’t have them on hand).


  • 2 head Kale
  • ¾ cup Tahini
  • ¼ cup Tamari ( I used Soy Sauce)
  • 1/4 cup Cider Vinegar
  • ½ cup Water
  • 2 scallions
  • 1 clove garlic
  • 1 lemon (juice of)
  • ¼ teaspoon Sea Salt
  • 1/4 cup of nutritional yeast


Wash Kale. Remove stem of kale and tear kale leaves  into pieces(don’t tear too small, as they shrink in size when cooked). Place kale in a large mixing bowl.

Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water.

Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.

Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly. (If using the oven method, place in oven on cookie sheets lined with foil at lowest degree setting and bake for 2 hours or place on 375 degrees  and bake for 15 minutes…it just depends on how much nutrients you want kept in the Kale)

"Cheezy" Kale Chips on Foodista“Cheezy” Kale Chips

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7 thoughts on ““Cheezy” Kale Chips & Mojitos, Oh my…

  1. I always wondered about the nutritional decrease when baking them. So glad to read this entry. I’m addicted to kale chips, at least once a day. Maybe doing the dehydration method will also keep me a little less spoiled with my kale! I can’t wait until August when there will be kale in my little garden. 🙂

    I’ve never used anything on them except for oil and salt–I can’t wait to do this!! Thanks so much!

    1. You’re welcome! I LOVE this recipe!! I used to do just the salt and oil, and when I’m in a hurry I’ll do the salt and oil, but 95% of the time I use this recipe 🙂

      I have tried this particular recipe both in an oven and in a dehydrator, and I prefer the dehydrator method. It tastes better to me.

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