Easy Garlic Loaded Kale Chips
Garlic Loaded Kale Chips are one of those snacks that you’ll wonder how you lived without them. I used to buy a brand simply called Brad’s. They have several flavors, but I’m a sucker for garlic, so their Vampire Killer was my favorite. Crunchy, garlicky, and actually good for you, Garlic Loaded Kale Chips are super easy to make with healthy ingredients. If you like Brad’s, this version is similar, costs less, and they are so tasty, you might have to hide them from your kids if you want any for yourself. Yes, they are that good!
Making Garlic Loaded Kale Chips at Home
I used a dehydrator to get my Garlic Loaded Kale Chips crispy, but you can also use your oven on a low heat setting (around 190°F). The ingredients for Garlic Loaded Kale Chips can usually be found at a good grocery store. Nutritional yeast is usually found in the health food section, although I’ve found it at bulk food stores as well as natural or health food stores. Nutritional yeast tastes similar to parmesan cheese, and is chock full of B vitamins. It provides the bulk of the topping for Garlic Loaded Kale Chips. I mix everything in a food processor, so I use whole cashews that I turn into butter, but you can use cashew butter if you prefer. The rest of the ingredients are pretty simple: garlic, both fresh and powdered for a double delicious punch, paprika, salt, pepper, and a bit of lemon juice to make everything into a delicious paste.
1 bunch kale, rinsed and patted dry, ribs removed
¼ C cashews (roasted and salted works best)
1 C nutritional yeast
6 cloves garlic, pressed or mashed
¼ C garlic powder
2 T paprika
dash of salt (I used pink Himalayan)
½ t fresh ground black or white pepper
¼ – ½ C lemon juice
Place the kale in a large mixing bowl.
In a food processor, place the cashews. Blend until finely ground and turning into a paste.
Add the yeast, garlic, paprika, salt, and pepper. Pulse 3 times.
Add in lemon juice, a little at a time, until the mixture forms a paste.
Drop the paste by the teaspoon around the bowl of kale. Using your hands, mix until the kale is evenly coated.
Place the kale on your dehydrator racks or baking sheets. If using your dehydrator, follow manufacturer’s instructions. To use your oven, set to 190°F. Place sheets in oven and prop the door open about an inch or so. “Bake” until crispy, approximately 4 hours.
Store in an air tight container.
Storing your Amazing Garlic Loaded Kale Chips
Once you get your Garlic Loaded Kale Chips all crispy and delicious, you need to store them in something air tight so they don’t get all soggy and stuff. I grabbed one of the desiccant packets out of my last box of Brad’s, but if you keep the Garlic Loaded Kale Chips in a really air tight container, they should last a couple of days until they start to go soggy. Honestly, in my house, they never last that long. Ever. Garlic Loaded Kale Chips are a family favorite, even with the kids!
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