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Spicy BBQ Kale Chips

A crispy kale chip recipe for your dehydrator. Nut-free and totally delicious. Great as a snack to take out with your, or to go along with your raw sandwiches for lunch.
Servings4

Nutrition (For one serving)

Calories: 257kcalCarbohydrates: 52gProtein: 9gFat: 5gSaturated Fat: 1gSodium: 849mgPotassium: 1511mgFiber: 7gSugar: 37gVitamin A: 5545IUVitamin C: 70.3mgCalcium: 140mgIron: 4.7mg

Ingredients

  • 7 ozs curly kale torn and stalks removed
  • 2 chipotle chilies soaked
  • 1/2 cup water use soak water from chipotle chillis for more flavour
  • 1 tbsp olive oil
  • 3 tbs tamari
  • 2 tbsp lime juice
  • 1 tsp paprika
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 pinch cayenne
  • 1 cup sundried tomatoes
  • 1 cup medjool dates
  • 3 tbsp lemon juice

Instructions

  • Blend all ingredients except kale in a high-speed blender until smooth.
  • Thoroughly combine the kale and sauce in a bowl until all the kale is coated.
  • Evenly scatter the kale on a nonstick dehydrator sheet in a way that will allow air to circulate around it.
  • Dehydrate at 115 degrees F for around 12 hours. If you're in a particularly moist climate, you may need to dry slightly longer.

Video

Rate This Recipe
5 from 5 votes
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