Raw Kale Chip Recipe: Kale Chip Marinara

Raw Kale chip Marinara
How many deliciously different ways can you incorporate kale into your diet? This is a fun raw kale chip recipe to make, especially if you have lots of curly kale that needs to be harvested out of your garden – or a friends garden! There are so many ways to make raw kale chips. This is just one of infinite ways. Explore. Create. Have fun!

Raw Kale Chip Marinara Recipe

Essential Kitchen Equipment

For this raw kale chip recipe, you will need a dehydrator and a high powered blender, like a Vitamix. When it comes to high-powered blenders, prefer the Vitamix over the Blendtec.  A blender and a dehydrator are two of the top 4 raw food kitchen essentials that I recommend.

Raw Ingredients

For the marinara sauce measure into the blender:

  • 4 cups of organic tomatoes
  • 1-2 cloves of garlic (add garlic to taste, I personally don’t use a lot of garlic)
  • 1.5 cups of organic pitted Medjool dates
  • 7-8 Tablespoons of lemon juice
  • 2 teaspoons of salt (UPDATE: I no longer use salt in my recipes. Why? Because I never knew how much was actually affecting my weight. Want to know more? I wrote a whole free report on it. Want to read it? Click here to get my free download on salt.)
  • 10 teaspoons of oregano dried (you can also use fresh oregano, in which case, add half the amount – 5t)
  • 5 teaspoons of dried thyme

As a side note: If you like spicy, you can easily make this a spicy kale marinara recipe by adding in 1 teaspoon of cayenne spice, or simply spice to taste.

Mix ingredients until smooth. Then add in:

  • 1/2 cup of fresh basil and stems (packed)

Next, de-stock your kale. The stems end up turning out very hard and crunchy and not very pleasant in raw kale chip recipes. Hold the end of the kale stem and slide your hand down the stock. You should be able to remove the whole kale leaf in one swipe. If you want set aside the stems – they make an excellent ingredient in any green juice recipe.

Tear up the kale into smaller pieces with your hands. I recommend starting with a smaller amount of kale pieces in your bowl, add in some marinara, and then keep adding in kale pieces and marinara as the batch gets bigger. Really work the kale with your hands, working the marinara into all the little cracks and crevices of the kale.

Place on dehydrator sheets and place in the dehydrator at 115 degrees. Leave them in until your raw kale chips are nice and crispy. This should take at least 8 hours, or overnight in the dehydrator.

Enjoy this delicious and nutritious kale chip marina raw food snack!

Aloha from the Big Island of Hawaii,

Laura Dawn

 

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