Crave-Worthy Cool Ranch Kale Chips (Vegan & Gluten-Free, Raw Option) | picklesnhoney.com

Crave-Worthy Cool Ranch Kale Chips

Crave-Worthy Cool Ranch Kale Chips (Vegan & Gluten-Free, Raw Option) | picklesnhoney.com

Do you ever get recipe ideas that make you go, “Yes! I HAVE to make that!” and then it takes you approximately two years to actually make said recipe? Such is the case with these Cool Ranch Kale Chips.

As soon as I made my Cool Ranch Hummus back in the summer of 2012, I knew I had stumbled upon something great. It happened a little haphazardly, as I was really just trying to use up a bunch of the fresh herbs that were actually growing (growing! not dying!) on my little, rickety, soon to be wasp-infested porch. The end result was a hummus that totally captured the whole Cool Ranch Dorito vibe, minus the Doritos and scary ingredients.

Then, in January of this past year, I translated those same addictive flavors into Cool Ranch Chickpeas. Crispy, crunchy, roasted chickpeas, all coated in that magical herb-y seasoning.

And now! The recipe I’ve been meaning to perfect for far too long—Cool Ranch Kale Chips! These kale chips are everything I’d hoped for, maybe even better.

Crave-Worthy Cool Ranch Kale Chips (Vegan & Gluten-Free, Raw Option) | picklesnhoney.com

Similar to their original chip inspiration, these are hard to stop eating. But that’s where the similarities end, because these are a snack you can feel good about eating, and also a seriously tasty way to get in your greens. The tangy ranch coating + extra crunchy kale is a crave-worthy combination you must must must try.

Crave-Worthy Cool Ranch Kale Chips (Vegan & Gluten-Free, Raw Option) | picklesnhoney.com

I broke out my very neglected dehydrator to make these, though I’ve also had success baking them in the oven following the method I’ve detailed in the recipe instructions below. I prefer the dehydrator method over baking, but if you don’t own a dehydrator, don’t let that keep you from indulging in this deliciousness.

Crave-Worthy Cool Ranch Kale Chips (Vegan & Gluten-Free, Raw Option) | picklesnhoney.com

Crave-Worthy Cool Ranch Kale Chips (Vegan & Gluten-Free, Raw Option) | picklesnhoney.com

Crave-Worthy Cool Ranch Kale Chips (Vegan & Gluten-Free, Raw Option) | picklesnhoney.com

In my experience, these are always gone way too fast. I recommend making a double batch, especially if you’ll be sharing.

Crave-Worthy Cool Ranch Kale Chips (Vegan & Gluten-Free, Raw Option) | picklesnhoney.com

Were you also a fan of Cool Ranch Doritos? What was your salty snack of choice?

Confession: I’m told by my parents that I survived almost exclusively on cheese doodles, Sabrett hot dogs (from the stands in Central Park) and Yoo-hoos during a picky-eating phase as a kid. It’s simultaneously hilarious (given my eating preferences now), and horrifying (given my eating preferences now).

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Crave-Worthy Cool Ranch Kale Chips

Crave-Worthy Cool Ranch Kale Chips (Vegan & Gluten-Free, Raw Option) | picklesnhoney.com

Crave-Worthy Cool Ranch Kale Chips

Gluten Free, Vegan,

Serves: 1 batch


Prep Time: 6 hours

Crave-worthy, crunchy chips you can feel good about eating! Super healthy kale coated in an addictively good-for-you, herby-y cashew cheese sauce and crisped to perfection.

Crave-Worthy Cool Ranch Kale Chips (Vegan & Gluten-Free, Raw Option) | picklesnhoney.com

Crave-Worthy Cool Ranch Kale Chips

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Ingredients

To make the cool ranch dressing:

  • 1 cup raw cashew pieces, soaked in water for 2 hours and drained
  • 1/4 cup filtered water
  • 2 tablespoons nutritional yeast
  • 1 1/2 tablespoons dried chives
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon each: garlic powder, onion powder, dried dill, dried parsley
  • heaping 1/4 teaspoon sea salt + more for sprinkling

To make the kale chips:

  • 1 large bunch curly kale, de-stemmed and torn into bite-sized pieces
  • 1/4 cup red onion, sliced thin

Cuisine: Gluten Free, Vegan Servings: 1 batch

Prep Time: 6 hours

Crave-worthy, crunchy chips you can feel good about eating! Super healthy kale coated in an addictively good-for-you, herby-y cashew cheese sauce and crisped to perfection.

Instructions

  • Add all of the cool ranch dressing ingredients to your blender. Slowly increase the speed from low to high and blend until smooth, scraping down the sides a couple of times if necessary. It will be very thick.
  • Transfer the dressing to a large mixing bowl and add in the kale and red onion. Using your hands, thoroughly mix the kale, red onion, and dressing until the kale is evenly coated.
  • Transfer the kale to 2 Teflex-lined dehydrator sheets and arrange it in a single, even layer. Lightly sprinkle with salt. Dehydrate for 6 hours at 115˚, or until the chips are crisp.

Notes [2]

If you don’t have a dehydrator, you can bake the chips on 2 parchment-lined, rimmed baking sheets at 300˚ for 12 minutes, rotate the pan, and bake for an additional 12-14 minutes. Bake time will depend on your oven, so make sure to keep a close eye on the chips.

My dehydrator: Excalibur 3926TB 9-Tray Food Dehydrator.

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