For the past few years kale chips have become the rage. I’m even seeing bags of them at markets like Trader Joes.

It seems that as these kale chips recipes have become more mainstream, bigger companies are now adulterating the once pure recipe.

This happens a lot with raw cacao that becomes a very unhealthy chocolate bar from Nestle or water kefirs which are naturally bubbly and fizzy become Pepsi.

It happens with everything and it’s happening with kale chips. Yes kale chips bought in stores are a little bit more healthy than traditional corn chips or potato chips but they’re still cooked and baked with rancid oils. They’ll use canola oil and bake with it.

You might be wondering what’s wrong with cooked oils. Any oil that is not in a dark glass container is most likely already rancid before you even apply heat to it. On top of that, most oils are chemically unstable when subjected to high temperatures (not to mention the types of metal they’re cooked in). These rancid and cooked oils (along with sugars and excess processed carbohydrates) are what cause heart disease and heart attacks. They cause an inflammatory response in your blood and in particular, the interior walls of your arteries to your heart.

Cholesterol is then used by the body as a band aid to patch up these microscopic tears caused by the inflammation. Your artery closes and bam, you find yourself on the floor clutching your chest hoping you don’t die.

Do you best to move away from rancid cooked oils and more towards healthier options. That is, if you want to avoid heart attacks.

Look on the ingredient labels of many of these Kale Chips, they’ll say baked right on the front and on the back they usually use canola oil.

Digestion

I don’t know about you but I always had a hard time digesting regular kale chips. It was something about all the fibrous cellulose that just wasn’t easy for me to absorb and assimilate. I figured there had to be a way to take the kale chip to the next level.

Kale Chip 2.0

I blended the kale chips in a little bit of water to break them down (stems and all) and then poured that mixture onto my dehydrator sheets and they’re amazing.

They don’t look that great but what the heck they’re very tasty, not cooked and easier to digest.

Because kale and leafy green are alkaline in nature, I added some ground up almond flour from when I make my almond coconut milk each week. I store the almond and nut flour in my freezer to use in various other recipes like this one.

Nuts are more acidic in nature so the acid/alkaline balance is really good. I also eat them with a raw nut butter like almond or cashew nut butter.

They’re a great snack to have in the kitchen and easy to take when you’re on the go.

What You’ll Need:

• A high speed blender like a Vitamix or Blendtec
• Some kind of Dehydrator. I have the 5 tray Excalibur and love it.

Kale Chip Recipe 2.0:

• 2 bunches of kale
• 2 big tablespoons miso
• 2 bulbs of garlic
• 1 big slice of onion
• 2 cups ground almond or nut flour
• Any spices you have and like on hand

Directions:

Add about 2 cups of water and start blending down your kale in a high speed blender like a Vitamix or Blendtec. You’ll have to do this in stages as most blenders can’t handle all that produce in one batch of blending. Make sure there’s enough water in there to make it a little bit thick but not too thick. You’ll have to play around to get the best consistency.

Add in your garlic, onion, spices and miso. Then simply poor it on the dehydrator sheets and start dehydrating. I put it on 115 in order to preserve the enzymes and let it run overnight.

And there you have it a kale chip recipe 2.0 that’s tasty and more digestible that other kale chip recipes out there.