Curry Delight Kale Chips

Hi friends! If you noticed I didn’t post yesterday, I apologize, I took a spontaneous day off from blogging. I used the time to catch up on some other projects plus I got to respond to some of your wonderful comments and e-mails. I absolutely love interacting with you in this environment, I think it is a great for us to share our experiences with each other. Plus, having social connections and support is really important for long-term commitment to healthy changes.

I do have a great recipe to share with you today, it is for a curry version of kale chips. I posted a recipe from the cookbook Thrive Foods back in September, that one is for Sour Cream & Onion Kale Chips and it’s really good (it can be found here). I haven’t made kale chips nearly often enough, they are delectable and I love them. The key is finding good kale to start with, you need a “curly” version that is pretty thick (as opposed to dino kale, for example). This is what it looks like after it is washed and laid out on a towel to blot dry:

I then tore off the leaves off the thick stems and put them into a large bowl:

To make the curry sauce, I blended cashews with curry powder, turmeric, vinegar, garlic powder and soy milk in my Vitamix. This is what the mixture looks like before it is blended:

A minute later, and the sauce is ready:

Wow, it is pungent! I poured it on the kale leaves:

Now comes the fun (aka messy) part of using your hands to mix the sauce onto the leaves and spread them out onto two baking or dehydrator sheets:

The good news is that you don’t need a dehydrator to make kale chips, you can also cook them in the oven. I have tried both methods (see my recipe below for exact instructions). The resulting chip tastes just like that…a chip! I love the mild curry flavor and color:

Here’s the recipe:

Curry Delight Kale Chips
Recipe type: Side Dish
Serves: 4
  • 1 bunch curly kale
  • ½ cup raw unsalted cashews
  • ½ cup unsweetened soy milk
  • ½ cup apple cider vinegar
  • 1 tablespoon curry powder
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon ground turmeric
  1. Wash kale and pat dry. Remove stems and discard or reserve for another use. Place leaves in a large bowl.
  2. Combine cashews, soy milk, vinegar, curry powder, oregano, garlic powder, and turmeric in a high-speed blender. Process until smooth.
  3. Pour dressing over kale and use your hands to distribute evenly.
  4. If using an oven, preheat to 250°F.
  5. Spread out leaves on two large baking sheets or dehydrator trays. Bake in an oven for about 60 minutes or in a dehydrator at 120°F for at least 12 hours, flipping once if desired. Be sure to keep an eye on the chips if you are using the oven so they don’t turn burn.


I’m also happy to report that after two trips to Walmart, two trips to The Home Depot, one near meltdown (by me) and one pancake lunch as a thank you to my industrious, patient and dedicated husband, the light box is finished! I love it!!! This is what it looks like, I’m calling it my “studio”:

We (kinda) followed Angela’s guide here, but feel free to ask me any questions about setting one up. The results are pretty spectacular, here is a kale chip “before” and “after”:

Speaking of before and after, have you checked out my newest picture? You can find it on my About Carrie tab here.


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And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring healthy, whole food recipes made using minimal oil, salt, or added sugars.



  1. says

    Nice work! It looks great 🙂 I hope you have fun with it. I know having artificial lighting can be a lifesaver at night. I tend to use natural or a softbox for my lighting & some reflectors so I can move them around everywhere. If you ever need to break out of your light-box I can recommend them too!
    Hope you enjoy your photography,
    All the best xxx

      • says

        Similar but not the same… a softbox is like a light box that you put over the light itself to diffuse it instead of around the object you’re photographing… please google it if that didn’t make sense! It gives you greater range of angles and the ability to photograph bigger things… just saying if you wanted to continue your studio evolution you could consider it.

        • says

          Hi again! Awwww, I see the difference now. So if I were to use a soft box, would I still need the light box? Or, are they used independent of each other for different purposes?

          • says

            Independent but for the same purpose on a different scale. They both diffuse light to give you pretty even lighting with no harsh shadows. I know light boxes can be a tad constrictive so I just thought I’d mention it incase you needed it in the future 🙂

  2. Paula says

    This recipe looks good and I might just have to give it a try. I like kale, but usually eat it quite plain. Water sauteing it with garlic and then adding balsamic vinegar at the end. I do the same with swiss chard. It is nice to find and converse with others who are on the same health path you are. I get some strange looks and giggles where I work. They just don’t get it. I’ve got 2 guys I work with that are real avid bikers, but follow more of the Paleo diet and think it makes no sense to eliminate meat. But we are all open to listen to what the other thinks. Just kind of wish they were in line with me just a bit more.

    • says

      Hi Paula! Kale seems to be so versatile. My favorite is probably raw dressed with my almond butter/lime juice marinade. Yum! At least the guys you work with are open to talking to you about your diet. I have done some research on the paleo diet and there are several vegetables recipes that span both healthy vegan diets and paleo diets, cauliflower “rice” is one that comes to mind. Perhaps you can bond over veggies? 🙂

      • Paula says

        I’ve already made them my raw granola to try and they really liked it. At first they asked “how” to eat it. I explained there is no wrong way. Your way is the best. I just eat it. In case you were interested what my raw granola is

        3 cups rolled oats
        1 cup silvered almonds or nut of choice
        1/2 teaspoon cinnamon, or more to taste
        1/4 teaspoon nutmeg
        1/3 cup maple syrup

        I combine dry ingredients in a plastic container. Add the syrup and mix well until everything has been moderately saturated with the liquid. You can use more but I like mine to dry out overnight. It was suggested to serve with almond/soy but I don’t use either. I eat it as is. My 2 co-workers used almond milk and loved it.

  3. Laura S. says

    The pictures look great! I especially like the one from the Juice Pulp Crackers in the bowl…thought it turned out excellent. I wish I could make those crackers but I don’t have a juicer OR a dehydrator! ISuch an investment but I know they are worth it. Time to start making my birthday/Christmas wish list… 🙂

    • says

      Thanks Laura! If you don’t already have a Vitamix or Blendtec, I would put one of those ahead of the dehydrator/juicer. That’s my opinion. 🙂

  4. Debbie says

    Hi Carrie,
    I just found your site and I’m loving it! I made the Sour Cream and Onion Kale Chips last night and ate the entire plate as my dinner. Can you say, “Delicious????” On my word! I’ve been following Dr. Fuhrman’s whole food plan for about a month and haven’t been too impressed with some of the recipes I’ve tried. A couple have been good, but most of them will not be repeats. However, my first recipe from your site was a homerun and I can’t wait to try some other ones. I bought the brussel sprouts yesterday for the slow cooker stew and I’m pretty sure I’m going to have to buy more Kale this afternoon for another batch of chips. Please keep your fun blog and wonderful recipes coming.

    • says

      Hi Debbie! I can’t tell you how much your email meant to me. Sometimes I lose confidence in my recipes because I’m not a trained chef, so your message gave me the boost I needed. Please let me know how you like any other recipes you try. And, congrats on your transition to this way of eating; one month is an absolute fabulous start!!!

  5. Tami-Lynn says

    I tried your curried crispy Kale recipe lastnight and it is really great:) . I have a friend with cancer who should love these…turmeric and many curry spices are anti tumor. I’m a new visitor to your page ,…’I’ll be back”:) Have a beauty filled , healthy day 🙂

  6. Kanishka deSilva says

    Hi Carrie,
    I have been following your blog for sometime and have made a few of your recipes and they turned out great! I am also a fan of Dr. Furham and following his guidelines for the last couple of months. I became a vegan about 5 years ago and will never go back again.
    I made your curry Kale chips yesterday and have a question on the recipe. The recipe says 1/2 cup of balsamic vinegar. I cut this down to 1/4 cup and it was still over powering. Is the measurement correct? The Kale chips still taste great and my kids loved it too.
    Thanks for all your cool recipes.

    • says

      Hi Kanishka! The measurement is correct, mainly because I didn’t include any salt in the recipe. In the updated version of this recipe on Vegan Delish, I used 1/2 cup of apple cider vinegar instead of balsamic because it is not as strong. Thanks for your comment and I’m happy the chips turned out okay. 🙂

      • Kanishka deSilva says

        Thanks for the reply. I will try it with Apple Cider or rice vinegar next time. I only had about 5 small Kale leaves. and the sauce/dip was too a little too much.

  7. says

    Hi Carrie! I’ve been reading your blog all evening and love all of your recipes! I was wondering…what do you suggest is the best way to store kale chips? I’ve tried various things in the past but they get soft by the next day. I’m guessing they aren’t really meant to be stored, but one head of kale makes so many chips! Thanks so much!

    • says

      Thanks for the kind words, Ariel. I have had the same problem with storing kale chips, and I find the difference is when I oven dry them vs. using the dehydrator. When I use the dehydrator, they get so completely dry that they can be stored in a glass container no problem for up to several days.


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