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Recipe: Kale Parmesan Chips

Serves: 2



1 bunch Lacinato or Dino Kale

2 tablespoons Cold Pressed Olive Oil

½ cup Raw Parmesan

Raw parmesan

¼ cup walnuts

¼ cup nutritional yeast

½ teaspoon sea salt



1) Place raw parmesan ingredients in a coffee grinder, personal blender or my favorite Nut and Spice Grinder and process until a powder.Do not over process.

2) Wash and stem the kale. Pat dry from any excess water.

3) With a sharp knife cut Kale lengthwise along the vein to make long thin strips. Lay flat on a dehydrator tray lined with a Paraflexx sheet.

4) Using a pastry brush, brush the Kale with olive oil and sprinkle with raw parmesan. Add a touch of sea salt if necessary.

5) Place in the dehydrator at 110 degrees for 2-4 hours. Remove Paraflexx sheet and place chips on Grid sheet only. Dehydrate an additional 4-6 hours until crispy.


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