Something I’ve noticed about kale chips (that I’m sure hasn’t slipped past you guys either) is that they’re super expensive. Like, really, really prohibitively expensive. Would I love to be able to drop $5-7 on a bag so that I can enjoy a tasty snack that also looks great on instagram? Absolutely! Can I justify it? Only sometimes. Given that I want to eat kale chips more often than just “sometimes,” I figured it was time to make a vegan keto kale chip that tastes good and doesn’t cost a week’s salary.
Because I like being inclusive here with my recipes, this is also a nut free recipe, and is yeast free as well. I was inspired by Alive & Radiant’s superfood kale chips (ugh, I love them so much), and so I tossed some spirulina into this madness. Another added benefit to DIY kale chips is that the carb count is much lower than the store-bought varieties. Nutritional yeast, cashews and bell peppers frequently make an appearance in packaged kale chips, and while they are delicious and certainly have nutritional value, they also have a lot of carbs.
So, for now, I stuck with sesame seeds and hemp seeds, and went simple with the flavoring. I’m really excited about how these turned out, and hope you like them, too! Are you a fan of kale chips? Let me know in the comments!
Notes on Making Lemon Garlic Vegan Kale Chips
- I added spirulina to these because it’s a nutritional powerhouse, and makes things a nice color. It’s totally optional though, if you don’t have any on hand, but are super hungry. You could also sub in chlorella for this, or a greens powder that is both unsweetened and unflavored.
- I used raw garlic, but you could sub in garlic powder instead.
- I only used 2 tbsp of lemon juice, but for a tangier kale chip, you could bump this to 3 tbsp, and just add 1 tbsp less of water.
- In order to get the texture right, I recommend blending together the water and the hemp seeds first and then adding in other ingredients. I added the sesame seeds last, because I wanted them to be mostly whole. Yes, this was for visual effect.
- You can definitely sub the sesame seeds (or hemp seeds) for sunflower seeds, no problem!
- If you don’t have a dehydrator (I use this one!), you can put the oven on as low as it goes, and cook the chips for about 2-3 hours, checking on them after 2.
This low carb, raw vegan kale chip is yeast free, nut free, totally delicious and packed with vitamins and minerals! It's also keto friendly and sugar free!
- 8 cups (~340g) chopped, raw kale
- 1/2 cup hulled, raw sesame seeds
- 1/2 cup hulled, raw hemp seeds
- 1/4 cup roughly chopped raw parsley
- 2 tsp spirulina
- 2-3 cloves garlic
- 1/2 tsp salt
- 2 tbsp lemon juice
- 1/4 cup water
- In a blender, combine lemon juice, water and hemp seeds. Blend until a pretty smooth mixture forms.
- Toss in garlic, parsley, salt and spirulina and continue blending until smooth.
- Add in sesame seeds and blend a bit more to chop some up, but keep some whole (or blend it super smooth, this is up to you!).
- Pour/scoop the mixture over the chopped kale in a bowl, and mix until the kale is coated with the mixture.
- Lay out on a single layer in your dehydrator (it can be over several trays, just make sure everything is relatively separate and not overlapping), and dehydrate until totally done - mine took about 8 hours to be totally good to go!
Macros calculated from whole ingredients with Cronometer.com!