Apple Cinnamon Kale Chips

If you are like me, you are looking for ways to include more nutritious greens, like Kale, in your diet.  Kale is an excellent source of beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium.  I use it in smoothies, but I have been told that it makes really good tasting ‘chips’.

So imagine my delight to find this recipe for Apple Cinnamon Kale Chips.  Originally posted by Chef Amber Shea from her cookbook, Practically Raw, where she devoted an entire chapter to Kale Chips!!

Apple Cinnamon Kale Chips

Recipe Type: Veggie Snack
Author: Chef Amber Shea
  • 1 cup dried apples (preferably unsulfured), soaked for 2 hours and drained
  • 1 cup cashews, soaked for 2 hours and drained
  • 1 cup water or nondairy milk
  • 3/4 cup maple syrup
  • 1 tablespoon ground cinnamon
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon sea salt
  • 1 large bunch curly kale, stems removed, torn or chopped (about 8 cups chopped)
  1. Combine all ingredients except kale in a high-speed blender and blend until smooth, adding a splash of water if needed to blend.
  2. In a large bowl, combine the kale and the apple-cinnamon sauce. Use your hands to massage the sauce all over the kale, making sure it’s coated completely.
  3. Raw: Arrange the kale in a single layer on a Teflex-lined dehydrator tray. Dehydrate for 8 to 10 hours or overnight, until crisp.
  4. Baked: Preheat the oven to 300°F and grease a baking sheet with coconut oil. Arrange the kale in a single layer on the baking sheet and bake for about 15 minutes. Remove the pan from the oven and use a fork or spatula to carefully flip the kale chips over (it’s ok if you miss a few). Bake for about 10 more minutes, watching carefully to make sure the kale doesn’t burn, then remove from the oven and let cool completely.

Make sure to check out Chef Amber Shea’s original post to check out all the different tips and substitutions she offers on this recipe!

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