Kale chips are a household favorite and a great replacement for regular chips or just to eat as a snack anytime.  Once you start you can’t stop, they are so good!  I make then in a hydrator and create a raw food treat that is power packed with nutrients.  This hardy vegetable survived winter in my garden and is already growing as we embrace spring.  This says a lot, imagine how beneficial this super veggie is when we eat it!photo 2

Below is a list of the many benefits of adding this super green to your diet.

  • Kale is high in iron and has more iron per calorie than beef.  Iron is essential for good health.
  • Kale is high in vitamin K. Vitamin K wards off many varieties of cancer and helps the blood to clot.
  •  Kale is filled with powerful antioxidants.  Antioxidants are nutrients that ward off damage from free radicals. Free radicals damage the body and over time cause aging and diseases.
  • Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.
  • Kale is low in calorie, high in fiber and has zero fat.
  • Kale is a great anti-inflammatory food,  which help fight against arthritis, asthma and autoimmune disorders.
  • Kale is high in vit. C.  Vitamin C supports immunity, and hydration.
  • Kale is high in calcium.  Kale has more calcium per calorie than milk.  Calcium aids in the prevention of bone loss.
  • Kale is a great detox food.  When we detox we rid the body of toxins that harm the body creating sickness and disease.
  • Kale lowers cholesterol supporting cardiovascular support.
  • Kale is high in vit. A.  Vitamin A supports the eyes and skin and also protects against cancer.


I’m  Sharing my favorite kale recipe!  There are endless variations so don’t be afraid to make adjustments and play with the recipe.   Enjoy!

 1/3 cup of Udo’s oil (Udo’s is super nutritious but you can use flax, hemp, olive, etc.)
2 tbsp. tahini
2 tbsp. bragg’s
2 tbsp. apple cider vinegar
2 limes
1 tbsp. nutritional yeast flakes
1 garlic clove
1 thumb of ginger
1/3 cup of sunflower seeds
*Mix everything together in a blender.  I like to add the seeds last and to just blend so the seeds are lightly chopped up.
Dehydrate overnight at 115 degrees till crispy texture.  If you do not have a dehydrator you will have to bake at the lowest setting and watch closely.  When we dehydrate and create RAW foods we want to do this at 115 degrees or lower so we don’t destroy the enzymes.  
I can’t keep these kale chips on hand.  My family gobbles them up! Enjoy! 
Make sure and massage the sauce into the kale.  The massage helps break down the kale releasing it’s many benefits.