Maple Pumpkin Kale Chips

I’m always looking for a good kale recipe and now I think I have a new favorite thanks to Nouveau Raw.


1 1/4 cups cashew, soaked measures 2 cups

1 cup pumpkin puree

1/4 cup water

1/4 cup maple syrup

1 Tbsp vanilla infused agave

20 drops of liquid stevia

1 1/2 tsp pumpkin spice

1/2 tsp ground cinnamon


Wash and de-stem your kale.  Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.   Make sure you get as much excess water off of the kale as possible.  If you don’t it will make your sauce “soupy”.  Set aside.

After soaking the cashews, drain the water and rinse well.  The purpose for soaking the cashews is to soften them.

In a blender, combine all the ingredients and blend until creamy.

In a large bowl pour the sauce over the kale and coat evenly.  Use your hands for this job.  It is easier and more fun!

Place the kale on the non-stick Teflex sheets that come with your dehydrator.  Spread out the pieces to help them dry evenly.

Dehydrate on 105 degrees for approx. 6-8 hrs or until dry.  I tend to pull mine out before it gets 100% dry because I like it a little chewy.

Store in an airtight glass container and be ready to nibble non-stop till the last crumb is gone!”

via Maple Pumpkin Kale Chips.

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