YUM Delux Kale Chips with Pumpkin Seed Protein
No grains, gluten, dairy, soy, nuts, legume, eggs, nightshade, citrus, or gum; vegan, paleo- and keto-friendly
- 4 cups baby or destemmed kale, firmly packed
- ⅓ cup New Roots Herbal’s Heart Smart Extra Virgin Olive Oil
- ⅓ cup water
- ⅓ cup nutritional yeast
- ¼ cup sunflower or sesame seeds
- 3 tbsp. New Roots Herbal’s Pumpkin Seed Protein powder
- 2 tbsp. gluten-free tamari or coconut aminos
- 2 tbsp. apple cider vinegar (unfiltered, with the mother)
- 1 tbsp. lemon juice (with pulp, if desired)
- 1 garlic clove
- ¼ red bell pepper, cut into pieces (optional)
- ¼ tsp. Cayenne pepper (optional)
- 2 tbsp. hemp seeds (reserve)
Place kale in a large bowl. Blend all of the other ingredients, except the hemp seeds, together until creamy. Pour the sauce over the kale and, with your hands, massage thoroughly into the kale.
Spread the dressed kale out onto a dehydrator tray, on a parchment-lined baking sheet, or on a silicone mat. The mixture will be mushier than you would expect, but this is important to make the final chips extra yummy, luscious, colourful, and flavourful. Sprinkle with the reserved hemp seeds.
Dehydrate for 24–48 hours, or until the chips are the desired texture. If you don’t have a dehydrator, use the oven dehydration method (below). The low-temperature dehydration helps the chips retain their awesome nutritional value, respects the omega-3 oils in the hemp seeds, and keeps their lovely colour.
Theresa’s Chef Tip: The mixture used to marinate the kale is really yummy and is adaptable for many other uses. It can be used as a dip with crudites, crackers, or chips, as well as a flavourful sauce to add to wraps or sandwiches. The mixture can also be used as a delicious dressing for a kale or arugula salad.
Oven Dehydration Method: If you don’t yet have a dehydrator, you can still make this recipe using your oven. Set your oven at its lowest temperature (on most ovens, this is usually around 150 °F or 65 °C) and prop the door open slightly, perhaps using a wooden spoon to help it stay in position. While this isn’t the most energy-conserving method, it is a great alternative until you are able to get a dehydrator. Once you learn about all the wonderful things you can make with these amazing machines, you will definitely put it on your gift wish-list!
Theresa Nicassio, PhD, Psychologist
Theresa is a wellness educator, radio host, and the award-winning author of YUM: Plant‑Based Recipes for a Gluten‑Free Diet.