cheesy hemp kale chips


Combine the easy to digest high quality protein of hennep seeds with kale, the “queen of greens”

and create a perfectly satisfying all healthy chip alternative!

Hemp is a good source of omega 3,6 and 9 in the right proportion and is a complete high quality protein source which is very easy absorbed by our body. Kale is filled with powerful  antioxidants, is an excellent source of  vitamin A B,C and K, contains lots of good dietary fibers and is filled with minerals like Manganese, Copper,  Calcium,  Iron, Magnesium, Kalium, Iron and Phosphorus..

The added nutritional yeast is a good source of vitamine B12


-1 cup hemp (de shelled) hemp seeds

-1 curly leaf kale de-stemmed and tore in bits, not too small they

-will shrink as they dry

-2 tablespoons apple vinegar

-2 tablespoons lemon juice

-1 large red bell pepper

-½ cup nutritional yeast

-1 teaspoon smoked paprika


-1 teaspoon Celtic salt

Use the kale when it’s as fresh as possible, kale gets much more bitter as it gets older.

Kale should be washed thoroughly in clean running water and swished in saline water for about 10-15 minutes in order to remove soil, dirt and any fungicide/insecticide residues.

Put the kale in a large bowl and  blend all the other ingredients until smooth.

Pour the blended mixture over the kale and massage well until all the leaves are coated.

Place on dehydrator trays on mesh sheets and dehydrate at 115 degrees for about 7 to 8 hours.

If they aren’t crispy enough, leave them in a bit longer.

When using an oven it is important to dry the leaves thoroughly after washing and to spread the kale into a single layer on the baking sheet and be sure to rotate the baking sheet half-way through baking. Since it’s all about low-heat for even baking,

25-30 minutes at 300 F works best.

Leave to cool for a couple of minutes to become extra crispy.

Source: International Cannabis Community Recipies and Styling: Karin Joosten Photography: Ron Kreeft