Cheesy & Nacho Cheese Kale Chips! No more ‘Doritos’!

Kale chips

Kale chips

This is one of my most requested recipes. I hope you like it as much as we do!
Kale chips are a personal favorite around here. I make two big batches of these at a time and they are gone within a few days. I have certain friends who seem to know when I’m making a new batch because they always seem to show up just in time to help devour them! Salty, savory, sweet, you can adjust the recipe to your mood. Experiment, try the basic recipe and divide it in half, make half savory and half spicy or sweet.
Chose your favorite sauce below. Rinse and drain 1 large bunch of kale. Put kale leaves in a large bowl. If you use the curly leaf kale you will have more flavor pockets where the sauce hides in the curls of the leaves!
After you get your sauce blended and seasoned to your liking pour sauce over kale leaves and mix by gently squeezing sauce and kale with your hands until your kale is fully covered.
Lay out on dehydrator tray and sprinkle with hemp seeds. I even add more nutritional yeast on top for added “cheesy” flavor.

Sauce base
1 C. Pumpkin Seeds, soaked 3 hrs, rinsed well
1 Tbsp. Sesame Tahini
juice of 1 Lemon
1/2 teasp. Sea Salt
Water as needed

Add pumpkin seeds, tahini, lemon and salt to blender. Add water 1-2 Tbsp. at a time. (enough to blend ingredients well but not to make sauce runny. I like the sauce thick so it will stick to the kale well!) Blend all ingredients until smooth.

Cheesy Sauce
Sauce base then add;
1 Red, Orange or Yellow Bell Pepper, diced
2-3 Tbsp. Nutritional Yeast
1 Tbsp. Hemp Seeds, + 1 Tbsp. set aside
1 tsp. Onion Powder
1/2 tsp. Agave syrup (optional)

Add to sauce base in blender and blend until smooth. If needed add a touch of water. You want mixture thicker than salad dressing but thin enough to pour.

Nacho Sauce
Sauce base then add;
2-3 Tbsp. Nutritional Yeast
1 Bell Pepper, chopped (red, orange or yellow)
1 ripe Tomato OR a couple of Sundried Tomatoes, soaked for 1 hr.
Small handful Cilantro leaves, chopped
1 Clove Garlic
1/4 tsp. Onion powder
1/4 tsp. Cumin
1/4 tsp. Cayenne
1/4 tsp. paprika
1/4 tsp. Oregano
1/4 tsp. Chili powder
1/2 tsp. Agave Syrup, optional
Chili (Red Pepper) flakes and hemp seeds to shake on prior to dehydrating.

Add ingredients into blender with sauce base and blend until smooth. Add water as necessary. Cover kale in sauce and lay kale pieces onto dehydrator sheet.
Sprinkle red pepper flakes and/or Hemp Seeds over leaves.
Dehydrate @ 105 until crispy.