Vegan kale chips with a cheesy twist
We all know that kale is the true king of leafy greens – packed with iron, folate, and chlorophyll. It supports fertility, helps regulate hormones, and strengthens the body both during pregnancy and when trying to conceive. But let’s be honest – in the fall, the craving for green smoothies disappears like leaves from the trees. That’s why I found another way to get my chlorophyll fix – kale chips.
Kale chips are raw, crunchy, and have a slightly cheesy taste (without a single gram of cheese). They’re made from simple ingredients – vegetables, nuts, and a bit of nutritional yeast (not to be confused with active dry yeast). Dried at a low temperature, they’re packed with vitamins, minerals, and healthy fats.
It’s a snack you can enjoy without guilt – and your kids and friends won’t believe it’s healthy. Perfect for autumn evenings when you want something to crunch on, but still want to eat in a way that your body will thank you for.
Why kale supports fertility and a healthy pregnancy
It contains folate, which is crucial for the development of egg cells and later for the proper growth of the fetus. It’s also rich in iron, essential for maintaining energy and regular ovulation, as well as calcium and magnesium. These last two minerals support hormonal balance and the nervous system.
Thanks to its high chlorophyll and antioxidant content, kale helps detoxify the body and supports the liver – an organ that plays a huge role in regulating sex hormones. The vitamin C and K it contains also strengthen blood vessels and the immune system.
In short: the more greens on your plate, the better the conditions for fertility, pregnancy, and healthy child development.
This recipe is a true nutritional powerhouse!
This kale chips recipe is packed with vitamins and minerals – here’s what’s in the entire batch:
| Nutrient | Total in the Entire Recipe |
|---|---|
| Vitamin A | 26,499 µg |
| Potassium | 4,683 mg |
| Phosphorus | 1,542 mg |
| Magnesium | 1,000 mg |
| Calcium | 852 mg |
| Vitamin C | 630 mg |
| Vitamin K | 2,039 µg |
| Iron | 23 mg |
| Zinc | 16 mg |
| Niacin (B3) | 7.36 mg |
| Protein | 79 g |
| Fat | 120 g |
| Carbohydrates | 140 g |
| Fiber | 33 g |
| Thiamine (B1) | 1.76 mg |
| Riboflavin (B2) | 1.44 mg |
| Vitamin B6 | 0.48 mg |
| Vitamin E | 2.34 mg |
| Vitamin B12 | 2.82 µg |
Why Kids Will Love These Kale Chips
From experience, I know that kids can be brutally honest when something doesn’t taste good. In our house, these kale chips disappear in no time. That’s why I usually make a big batch.
It’s a clever way to sneak leafy greens into their diet in a form they actually enjoy. Instead of nachos or potato chips, you get something that provides calcium, magnesium, iron, and B vitamins – exactly what kids need for growth and focus.
I invite you to check out the recipe:
Kale chips with cheesy flavor – a vegan snack
Equipment
- Blender (preferably a jug/blender with a pitcher)
- Deep bowl
- Salad spinner
- Food dehydrator or air fryer
Ingredients
- 500 g (about 3 packages)
- 1 large tomato
- 1 clove garlic
- 1/2 onion
- 1 1/2 cup cashews
- 1/2 tsp salt (celtic is the best)
- 2 tbsp nutritional yeast
Instructions
- Wash the kale leaves thoroughly, remove the tough stems, and dry the leaves using a salad spinner or paper towels. The leaves should be completely dry so the dressing sticks well.
- In a jug blender, first blend the chopped tomato, then add the rest of the ingredients.
- Transfer the kale to a large bowl and mix thoroughly with the prepared sauce, making sure every leaf is evenly coated.
- In a dehydrator: Arrange the leaves in a single layer on the trays and dehydrate at about 45°C (113°F) for 10–12 hours, until completely crispy.
- In an air fryer: If your model doesn’t allow temperature adjustment, use the lowest setting. Drying will take around 10–12 hours. For an even result, gently stir or rotate the layers every few hours.
- After completely cooling, store the chips in an airtight glass jar or container in a dry place to maintain their crispiness.
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