Cheezy beet and kale chip recipe (raw, vegan, paleo, gluten-free, soy-free)
The best recipe for cheezy kale chips using natural real ingredients. A healthy snack beet and kale chips with a dairy-free sauce. A fun way to eat beets as chips! Gluten-free. Raw. Vegan. Paleo.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: makes about 1 cup of sauce 1x
Ingredients
Scale
- 1 head of kale
- 2 beets
dairy-free sauce
- 1 cup sunflower seeds (or macadamia nuts)
- 2 tablespoons tahini
- 3 –4 tablespoons nutritional yeast
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon chives
- 1 teaspoon thyme
- 1 teaspoon onion powder
Instructions
- Rip kale into pieces and place in a bowl.
- Slice beets thinly either by hand or using a mandoline.
- Place beet slices in another bowl.
- Place all the ingredients for the dairy-free sauce into blender.
- Blend until well blended and smooth.
- Pour sauce into bowl and divide between the beet and kale chips.
- Using your hands work the sauce into the kale pieces.
- Then work the sauce into beet slices.
- Place the kale and beets chips onto a dehydrator sheet.
- Dehydrate for about 6 – 8 hours. Or until desired crispness is achieved.
- *If you do not have a dehydrate you can bake these in a 350 degree oven
- and bake for 20 minutes.