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.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. These are way to COOL! Haha! And 50000000x better than any Dorito 😉

    1. Amanda says

      SO much better than Doritos!

  2. now i feel like i have to make this ASAP too, sounds too addicting.

    1. Amanda says

      They are addicting, but it’s kale, so…eat as many as you like. 😉

  3. Sarah says

    Holy moly! These kale chips look like they will cure all that ail you. They will be made and eaten posthaste! Thanks!

    1. Amanda says

      I hope you love the kale chips, Sarah!

  4. Caitlin says

    these look so amazingly delicious. will you mail me a batch?

  5. Monica says

    I just made these in the oven but they came out soggy. I prepared them exactly how the recipe states. My kale was even in washed and completely dried several hours prior. Do you know what could have gone wrong- i really wanted this recipe to work. 🙁

    1. Amanda says

      Hi Monica, I’m sorry the chips didn’t crisp up! I prefer these using the dehydrator, but the oven should have worked too. Oven temps do vary, so it’s possible they needed some additional bake time and/or less cool ranch dressing if the bunch of kale you used was smaller than the ones I used for recipe testing. Did it seem like there was too much dressing when you mixed them? Also, did you use curly kale? I find this type is best for making chips.

  6. Brandy says

    I absolutely LOOOVE these kale chips. I dehydrate until the red onion is sweet. That’s how I know they’re done. Also I often use 1/2 cup tahini b/c I haven’t soaked the cashews ahead of time. It is wonderful this way too.

    Here’s my question: I have to follow the repairvite diet for a month or so to heal my intestines. I can’t have nuts/seeds or the yeast. I just can’t go a month w/o these kale chips!!! I’m thinking a white sweet potato thinned a bit with oil (??) to sub for the cashews/tahini. Any thoughts on what I might sub for the nutritional yeast (a side question is what/how does it contribute to the recipe: richness, umami maybe, a little salty??)

    A Million Thank You’s for this recipe!!

    1. So glad you’re loving the kale chips, Brandy! I think your idea to try a white sweet potato thinned with a bit of oil is worth trying. I had also thought about trying chickpeas (I still want to try that!) for a hummus vibe. The nutritional yeast definitely adds a tangy, slightly salty, and cheesy flavor.

      1. Brandy says

        Great idea!!! Really anything thick and rich which can bind the herbs to the chips is sure to be divine!
        I’ll try the chickpeas after my intestinal healing diet and report back. Looking forward to it! 🙂

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