Cheesy Calcutta Kale Chips Recipe! | Solluna by Kimberly Snyder (2024)

Yay! The Beauty Detox Power officially released yesterday. Today I am sharing the final early release recipe with you My Cheesy Calcutta Kale Chips. Let me just say…there are a lot of kale chips out there. BUT this recipe is super special! Everyone I’ve served it to has virtually freaked out. It’s been a fan fave with clients, TV hosts/producers, friends, and pretty much anyone who has tried them!

I wanted to thank you all so much for all the love and support around this book launch, I have felt your presence in the community and in support for the Beauty Detox lifestyle along the whole journey. It was so fun counting down the days with you to the big launch, I can’t believe my third book “baby” it is out there now. It brings me great joy and satisfaction to finally be able to offer this to you. :) With so much love!!

Don’t forget you have till Sunday April 5th to enter our sweepstakes for a chance of winning one of $20,000 in prizes and over $535 in guaranteed gifts!

Today’s recipe is very special to me because it reminds me of my journey and travels in India. It includes turmeric, which I love and particularly reminds me of my time in Calcutta, where they sold it at the street markets that I visited. I named this recipe specifically because of that!

You can make this dish with or without a dehydrator. I include the instructions below for both using an oven or a dehydrator. This is a wonderful and simple recipes to make with friends, children or just yourself. I saved this recipe for last because I know many of us love to have healthy snacks and this is a nice option to have if you are craving something crunchy!

Remember to order your copy of The Beauty Detox Power now! Why wait?! You have access to over 60 new recipes plus amazing life-changing new information. Not to mention all the life-changing information. In this new book, I teach you all the factors involved in achieving and maintaining your ideal weight, to give you back control over how you look and feel. Remember, we are complex beings, and just looking to oversimplify what affects our weight and health leads to long-term frustration and misery.

Thank You Recipe: Cheesy Calcutta Kale Chips

Kimberly Snyder

I have made many varieties of kale chips over the years, but because of my love of turmeric, which reminds me of my travels to India, and particularly to Calcutta, where I often saw it being sold by street vendors, this is one of my favorite versions. The nutritional yeast and cashews give these kale chips a cheesy flavor.

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Ingredients

3 ⁄4 pound curly kale 1 very large bunch or 2 medium bunches, stems and ribs removed
3 ⁄4 cup non-roasted non- salted cashews
1 medium red bell pepper seeded, deribbed and coarsely chopped
1 ⁄4 cup raw sunflower seeds soaked overnight and rinsed
3 tablespoons freshly squeezed lemon juice
3 tablespoons nutritional yeast
2 tablespoons diced yellow onion
1 tablespoon coconut nectar or maple syrup
1 ⁄4 teaspoon ground turmeric
1 ⁄2 teaspoon sea salt

Instructions

Rinse the kale and remove as much of the moisture as possible using a salad spinner or paper towels. Tear the kale into bite-size pieces. Let the kale air out on a clean surface while you do the next step, so that it will be saturated with the dressing and won’t get weighed down by any water.
Prepare the dressing. Combine the remaining ingredients in a food processor or blender and process until smooth.
Place the kale and the dressing in a large bowl and mix well with your hands to ensure the leaves are well coated.
If you are using a dehydrator, place the kale on the dehydrator trays, and dehydrate at 110°F overnight, or until crispy. Flip the kale partway through the dehydration process to ensure that all parts are crispy.
If you are using an oven, arrange the kale on 2 baking sheets in a single layer, and bake at the lowest temperature, with the oven door cracked open. Stir the kale chips halfway through the baking process to ensure
all parts are crispy. When I tested this method at my parents’ house, it took about 3 hours, and the lowest setting on their oven is 170°F. Everyone’s oven is different, though, so set timers and check along the way!

Tried this recipe?Let us know how it was on Instagram!

Cheesy Calcutta Kale Chips Recipe! | Solluna by Kimberly Snyder (2024)

FAQs

What makes kale chips bitter? ›

To avoid bitterness, bake the kale at lower temperatures for a longer cook time. Another possibility is that the bitterness is caused by the oil used in the recipe. Olive oil is a popular choice for making kale chips, but can add a bitter flavor to kale chips.

What is kale chips made from? ›

Made by quickly tossing together three simple ingredients – fresh kale, olive oil, and flaked sea salt – and baked low and slow for only 20 minutes, these crispy kale chips are easy to make, there are no mystery additives, and even fussy eaters snap them up.

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What is the secret to kale chips? ›

To get perfectly uniform, crispy kale chips, the key is to bake them for longer, at a lower temperature. Baking kale chips at 300F for 20 to 25 minutes allows the vegetable to slightly dehydrate while it cooks, resulting in a perfectly crispy chip.

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How do you keep kale chips crispy? ›

To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!

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Are kale chips actually healthy? ›

And unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It's fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.

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Can I eat kale chips everyday? ›

Kale contains a large amount of fiber, which is great for digestion but can be dangerous if you eat too much. If you overeat on kale chips (or any food) then you may experience bloating, gas, and constipation due to the excessive intake of fiber.

What kind of kale is best for chips? ›

Curly Kale

These crinkly, ruffled leaves are found bunched together in nearly every supermarket in the United States. Curly kales are distinctively mild-flavored and easy to cook with. These types are most commonly used for chips, green smoothies, and pestos.

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How do you sweeten bitter kale? ›

But, you can also tame the flavors by adding a little sweetness to the mix too, such as a pinch of white or brown sugar or even a bit of honey or other liquid sweeteners like agave nectar or maple syrup. Just be sure to add in a little at a time when cooking so your kale doesn't come out too sweet.

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Does kale get bitter when you cook it? ›

Additionally, overcooking kale can cause it to become mushy and lose its texture, making it less enjoyable to eat. Another reason why kale can taste bad when cooked is that it contains sulfur compounds that are released when it is cooked. These compounds can create a bitter taste that some people find unpleasant.

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Why do my homemade potato chips taste bitter? ›

A typical type of compound that causes a bitter taste in potatoes is potato glycoalkaloids (PGA) (Sinden et al. 1976).