Cheezy Kale Chips (Alkaline, GF, Raw, Vegan)

While in NYC, we kept seeing kale chips like this at all sorts of different places. MAN those things are PRICEY! I couldn't bring myself to buy any of them, because it was 2oz ranging in price from $7.99 to $9.99. Crazy!!! Of course, it made me come home and make my own. Nut free & actually alkaline is a rare thing and these are gooooood too!

half of the sauce before being added to the kale

Kale with cheezy sauce over it, predehydration

just finished, pulled out the dehydrator tray

a plate of yummy kale chips

Cheezy Kale Chips

2 bunches Kale
1/8 tsp paprika (optional)
1/2 tsp onion powder
1/2 tsp garlic powder
3 TBS tahini
1/2 tsp real salt
4 TBS Bragg liquid aminos
1 C pepitas
1 red bell pepper
1 lemon, juiced
1/3 C sundried tomatoes (I use the kind that are in olive oil, but let the oil drip off before adding them)
3 TBS water
1/2 large carrot
2 green onions
1/2 C fresh spinach (optional)
3 TBS nutritional yeast (optional)

+*I usually split the batch into 2, I use one batch of kale & save half of the sauce then use it again later when I'm ready for another batch. Split in half it will make 4 trays worth of chips.*+


Rip the Kale into about 3 inch pieces, removing the spine. Place in a large bowl.

In a blender or food processor put the rest of the ingredients together & blend until creamy. 

Pour over kale pieces and work in with your hands, making sure that each piece has the cheeze covering it. Allow to sit for at least 20 minutes to "soak in". After, just lay out on dehydrator trays and dehydrate for 8-10 hours at 115 degrees.

Kale Chips (Alkaline, GF, Raw, Vegan)

Love love love these things! They don't taste like kale, they taste like some sort of other salty snack, awesome sub for potato chips! If you haven't had kale chips before, give them a try for real!

Kale chips with a pestocado sandwich

1 bunch of kale (in the pic I used purple kale, any kale works)
1 1/2 TBS olive oil
2 TBS Bragg liquid aminos (or soy sauce, tamari or nama shoyu)
1/2 tsp Real Salt (or sea salt)
*optional sesame seeds

Rip the kale into 3-4 inch pieces, and put into a large ziplock bag. Put in oil salt and aminos, and make sure kale gets fully coated. Put in the refrigerator for at least 4 hours (to overnight) to marinate. Place kale on dehydrator trays and dehydrate for about 4 hours. If you want the sesame seeds included, you can put them in with the marinade, just a few sprinkles, or you can sprinkle them on the kale after it's layed out on the trays.

If you don't have a dehydrator, you can put the kale on a cookie sheet, and bake them in the oven on the oven's lowest setting with the oven door slightly open so that it doesn't just burn them, they are pretty thin. The time will be cut dramatically, but you will have to check and see how crisp the chips are periodically. I'm guessing it would be done in 30 min to an hour, though I haven't done it myself.

Onion Flat Bread pt 2 (Alkaline, GF, Raw, Vegan)

What can I say, I like onion bread, it goes so well with so many dips and spreads. So I make different versions of it.

a pestocado sandwich using Onion Flat bread pt 2

Makes about 5 cups of batter

2 (large) sweet onions, peeled
1 1/2 C pumpkin seeds, soaked
1/2 C raw sunflower seeds, soaked
1 1/2 tsp Real salt
1-2 cloves garlic
2/3 C flax seed, ground (I use a coffee grinder)
1/4 C chia seed, ground (if you don't have chia, you can use all flax)
2 TBS Bragg Liquid Aminos (optional)
1/4 C extra virgin olive oil


Put onions in a food processor and pulse chop, so there are still small(ish) chunks of onion. Separate from onions, mix pumpkin & sunflower seeds, garlic, salt, oil and Bragg/soy sauce and process until well ground. Now add in the ground flax and chia seeds, blend until smooth. In a large mixing bowl, mix onions with the seed mixture
In a large bowl mix, by hand, onions and the pumpkin flour/chia until well blended.
Spread onto dehydrator trays (make sure to have parchment paper down or use teflex so it doesn't fall through the cracks) and score into whatever size bread you would like. You can spread the batter as thin as you like, knowing that a thinner bread will be more like a cracker and take less time to finish.
Dehydrate for about 5 hours then turn the sheets over and dehydrate for another 12 hours or until dry and somewhat crispy.

Onion flat bread/crackers (Alkaline, GF, Raw, Vegan)

These go SOOOO well with hummus! They also make a great raw sandwich. When they are complete they will be hard more like a chip or cracker, but if you make them a little thicker than "paper thin" and use them for sandwiches, you will be pleased. Any wet ingredients get soaked up by the bread, and it holds the moisture in, making the bread soft, but it doesn't fall apart.

great for dipping in hummus

Used in a pestocado sandwich

Makes 3 1/2 to 4 dehydrator trays full

1 zucchini
2 carrots
2 medium sweet onions, medium chopped
1 tsp garlic powder
2 Tbs raw tahini
2 Tbs olive oil
2 Tbs Bragg Liquid Aminos (or Soy Sauce or Nama Shoyu)
1/2 C water
2/3 C flax meal/ground flax seed
1/3 C flax seed (whole)
1 C raw sunflower seeds, soaked 4-6 hours

In a food processor grind sunflower seeds. Then combine zucchini, carrots, onion and garlic.

Add ingredients up to flax meal and mix. Now add in all the flax. Mix well.

Spread onto a teflex sheet (or I just use parchment paper over my dehydrator trays, it's cheaper) score into sizes & shapes that you want and dehydrate for 14-16 hours.

If you spread it really thin, you will get crackers, make it just a bit ticker and you will get flat bread. If you make flat bread, you may need to flip them over & continue dehydrating.

Kale Chips (Alkaline, GF, Raw, Vegan)

These kale chips are so great! Something resembling a healthy version of Doritos or other cheese flavored crunchy thing. They are usually gone in about 30 hrs or less around here, and there are only 2 of us eating them. We went to the local farmer's market today and there was someone selling kale chips there for $9 for a small bag, probably a bit bigger than a sandwich bag. But, they weren't even alkaline (used cashews for the base & had nutritional yeast in the mix) nor did they taste nearly as good.

The topping for the kale, the 'cheese', can be also dehydrated without the kale and used as a crumbly cheese-tasting topping for salads or wraps, or if you love the taste of cheese like I do, just to throw in your mouth from time to time.

1 large bunch of kale, washed & torn into 4-6 inch pieces

Cheese Topping
1 C pumpkin seeds, soaked 4-6 hrs, rinsed well
2 Tbs tahini
juice of 1 lemon
1 tsp RealSalt
1 red bell pepper
2 Tbs Bragg liquid aminos (or Nama Shoyu)
1 Tbs hemp seeds
1 1/2 tsp. Onion Powder
1/2 tsp. Agave syrup (optional)

Put all ingredients for the cheese into a food processor and blend until smooth. Combine with torn kale leaves, making sure each leaf is covered. Place on dehydrator try and dehydrate for about 6 hours. You can tell by looking at them if the cheese is dried all the way. The dried cheese will be lighter in color. Some dark spots are fine since it's not going to be a perfectly even coating.

Yam Chips (Alkaline, GF, Raw, Vegan)

I am doing a cleanse for 2 weeks and it says to eat all fruits and vegetables raw, so, that's what I'm doing, which in turn makes it so that my recipes one here are going to be all raw ones. These yam chips are just slightly sweet, and remind me subtly of a cinnamon sugar bagel (only MUCH lighter in taste). You can peel them before you slice them, but I like having the peel on, gives 'em character, more fiber & more nutrients.

1 medium sized yam (or sweet potato)
1/2 Tbs pumpkin pie spice
1/2 Tbs cinnamon
1 Tbs Coconut sugar (optional, just makes them a little sweeter)
1 Tbs melted coconut oil

Slice yam very thinly on a mandolin so that all slices are the same thickness. It helps them dehydrate better when they are all the same width. Put sliced yams in a large zip lock back, or bowl then put spices & sugar in and mix around so each slice has brown specks on it. Then add the coconut oil and toss to coat. Place slices on dehydrator tray and allow to dehydrate for about 6 hours.

Sweet Teriyaki Veggie Crisps (Alkaline, GF, Raw, Vegan)

This is a dehydrator recipe, makes some good veggie crisps. You can use any greens that you want, I happen to have collard greens around and wanted to use them in a little different way than the typical greens recipes. Can't we all use some more greens in our diets? Especially the really green ones like kale, collards, or mustard greens. I used eggplant as well, it makes good crisps after being marinated and dehydrated. The two don't need to marinate together, I actually did them at 2 separate times, there is plenty of marinade to go around.

Dehydrated veggies aren't the prettiest things, but they sure do taste good!

Eggplant in marinade

eggplant crisps

collard crisps

1 eggplant sliced in 1/4 - 1/2 inch rounds
1 bundle fresh collards
Teriyaki marinade

Teriyaki Marinade
 1/4 c Bragg liquid aminos
1/3 c water
1 Tbs Ginger, peeled and minced (or match sticks)
1 1/2 Tbs raw agave nectar
2 cloves garlic, minced
1 tsp olive oil

In a large ziplock bag, place all ingredients for the marinade, then the eggplant and collards. Put it in the fridge to marinade overnight.
Place on dehydrator trays, sprinkle with RealSalt & dehydrate collards for 2 hours and eggplant for 5 hours.