RECIPE: Raw Salted Caramel Kale Chips

Alive & Radiant Organic Kandy Kale - Sea Salt Caramel

I have a confession to make. Sometimes I buy products for inspiration – to recreate a delicious treat or an even cleaner, simpler beauty product. This week it was all about kale chips. It has been a LONG time since I’ve made kale chips – usually when I’m craving them, I don’t have the patience to whip up a batch and wait for them to be dehydrated – I’ll end up picking up an overpriced bag of them from Natural Grocers or Trader Joe’s. Recently I’ve been hearing people rave about the different flavors, such as chocolate peppermint and sea salt caramel. I caved the other day and bought a bag of the sea salt caramel and when I opened the bag, I was SHOCKED at how small of an amount was in there…literally the chips filled maybe a bit more than 1/4 of the bag. As delicious as they were, I told myself, never again. Spending nearly $5 for a small bag is ridiculous! I loved the simplicity of the ingredient list and the flavor was spot on – so this week I picked up some fresh organic kale and decided to experiment with my own salted caramel recipe. I have to say, I was incredibly pleased with how they turned out!

*This recipe uses a dehydrator and I realize that a lot of people don’t own one – I found a blog post that talks about how to use your oven – click HERE if interested.

SALTED CARAMEL KALE CHIPS {raw, vegan, gluten-free, soy-free, oil-free, refined sugar-free}

What you need:

  • 1 cup raw cashew pieces (soaked for at least three hours)
  • 1/4 purified/filtered water (more or less)
  • 2-3 TBSP raw coconut sugar
  • 1/2 tsp pure vanilla extract
  • Himalayan pink sea salt, to taste
  • 6-8 cups (packed) organic kale

Salted Caramel Sauce

How to:

  1. Wash and remove stems from kale leaves. I put mine through our salad spinner to remove the excess water. Place in a large bowl.
  2. Drain and rinse the cashews; place in high-speed blender with vanilla and 2 TBSP coconut sugar. Adding one tablespoon of water at a time, blend on high until smooth, but not runny. You’re looking for a somewhat thick consistency. Next add in the salt (I used two pinches) and an extra tablespoon of coconut sugar, if desired – blend again.
  3. Pour the caramel mixture over the kale and using a spatula, mix until evenly coated.
  4. Spread the kale out onto mesh dehydrator sheets – I used two forks to separate the large clumps of kale.
  5. Set the dehydrator at 115 degrees Fahrenheit and dehydrate for 15-18 hours, or until dry. If you’re not concerned with keeping this treat raw, you can increase the temperature for faster drying. I recommend flipping them halfway through.
  6. Remove from dehydrator and ENJOY!
Salted Caramel Kale Chips // Be Sol-Ful

I used a mixture of baby kale and lacinato (dinosaur) kale.

Salted Caramel Kale Chips // Be Sol-Ful

Salted Caramel Kale Chips // Be Sol-Ful

Salted Caramel Kale Chips // Be Sol-Ful

Salted Caramel Kale Chips // Be Sol-Ful

If you happen to have any leftover, I recommend storing the kale chips in glass containers for maximum freshness.

They’re also toddler-approved – Willow is a HUGE fan of kale chips 🙂

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Thanks for stopping by!

3 thoughts on “RECIPE: Raw Salted Caramel Kale Chips

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