Italian Kale Chips: A Raw Food Snack to Live For

by Kathy Ashley September 29, 2015

kale chips

Italian Kale Chips are quite possibly my favorite snack of all time. I fell in love with them very early on in my raw food journey, and have yet to find anything else that can measure up.

Rich tasting and delicious with Italian spices, tomato and the flavor of cheese, this snack is a favorite among the cooked food crowd as well as the raw food enthusiasts.

This is a dehydrator recipe, but as long as the temperature does not exceed 118°F, the kale chips will still be considered raw and therefore retain all their nutrients and enzymes. Remember, it’s always best to use only organic ingredients.

One word of warning: these are addictive and will not last long!

Equipment: Measuring cups & spoons, Blender, Food Dehydrator


  • 1 bunch organic curly kale
  • 1 cup raw cashews, soaked for about 30 minutes and drained
  • ¼ cup nutritional yeast (this adds a cheesy flavor)
  • ½ medium tomato
  • 1 tsp celtic sea salt
  • 1 tsp black pepper
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ~ ½ cup filtered or spring water


Wash kale and tear from main stems. Put in a large bowl and set aside. Add all other ingredients to blender and process until smooth. The consistency should resemble cake batter. If the mixture is too thick, add a bit more water. Pour over kale and mix well. Place kale pieces in a single layer onto lined dehydrator trays, and dehydrate at 115°F until crisp, about 5 hours. Flip them over about half way through. Store in airtight container in refrigerator or freezer. Hope you enjoy!


Does this recipe sound good to you? If so, then give it a go. Let me know what you think!  Also, please share the love — Like and Share this post with all your friends using the social media buttons on this page. Thank you:)


Kathy Ashley
Kathy Ashley


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