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Spirulina Chili Kale Crisps

Spirulina Chili Kale Crisps

Sprout Living


These Spirulina Chili Kale Crisps are perfect raw food snacks that are all the best qualities your body deserves: gluten-free, wheat-free, vegan, sugar-free, soy-free and, most importantly, delicious! They combine fresh kale with chili flakes and sea salt for extra flavor and spirulina for a heavy dose of added nutrients. Enjoy!


  • 1 large bunch kale, wash, de-stem and tear into large pieces (around 5-6 stalks)
  • 1 cup cashews*
  • 2 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 tablespoon spirulina
  • 1/2 teaspoon chilli flakes
  • celtic sea salt to taste
For the Dehydrator
  1. Wash kale thoroughly.
  2. Remove the tough spine of kale and tear into bite size pieces, keeping in mind that they will shrink in size as they dehydrate.
  3. Place in large bowl, sprinkle lightly with celtic sea salt and set aside.
  4. Place rest of ingredients into a blender of your choice and blend until smooth.
  5. Pour mixture over kale chips in large mixing bowl, cover kale with dressing, make sure you massage mixture thoroughly into kale, for 1-2 minutes until kale is coated thoroughly.
  6. Scatter kale chips fairly evenly onto dehydrator trays.
  7. Dehydrate on screens at 115 degrees fahrenheit, for 11-13 hours or until crisp.
  8. Enjoy!


Gluten-free, Wheat-free, Raw, Vegan, Sugar-free, Nut-free, Soy-free To make these in the oven, scatter kale chips onto oven rack and put oven on lowest temperature, you will have to watch the kale chips on and off through out the drying period as every oven is different and the temperatures vary. Be sure to keep door slightly open (you can use a spoon).
Spirulina Chili Kale Crisps


Rachael is an intuitive life coach, inspiring and influencing people to find their inner voice, through the wisdom she has gained with audiences worldwide. Changing and transforming people's lives, raising their conscious awareness of their true potential and abilities. Rachael has online program's and coaches people One-on-One. Rachael is a graduate of the Matthew Kenney Academy, a certified Raw Food Chef. Rachael shares her love of plant based cuisine with the world through Rachael's Raw Food Rachael is the author of 'Revolutionary Raw Recipe's' which features, plant-based dishes and easy-to-follow recipes.