Home » Munch Crunch Onion Flax Kale Chips

Munch Crunch Onion Flax Kale Chips

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I have non-raw foodies vouching for these Munch Crunch Onion Flax Kale Chips. Yep, you heard me.

A few weeks ago now, my husband and I were on a big cross-country move taking us from Batavia, Illinois to Portland, Oregon. Before our new place was available, we took the opportunity to stop in Denver and visit with family.

I relished the chance of being settled (even for just 2 1/2 weeks) to bring out the dehydrator.  I love my dehydrator and am so glad I invested in it. I felt like making kale chips, it had been so long. No, really – so long.

Pantry item stock-up time. Having staked out a few health leaning grocery stores, we ended up at Whole Foods and then Natural Grocers. We learned the hard way that shopping was much more affordable at NG! Shame on us for not knowing about them. A plethora of raw vegan foodyums awaited us.

Natural Grocers have been around since 1955 and are Colorado grown and based.  Their staff is fantastically spirited and knowledgeable.

This is what we ended up with: coconut aminos, raw macaroons, golden flax seed, spices and a few other things…. Also, to our joy found they carried many pre-made Raw-Vegan-Gluten-Free goodies. Yay! I’m always excited to see raw-vegan products in the store and like to support them when I can.

That day I found Hail Merry‘s Meyer Lemon Miracle Tart. OMG. It was the perfect lemony custard-y treat! Growing up, I loved my Great-Grandma Grace’s homemade lemon bars and these are a fantastic healthy substitution gaining all the raw nutrients and certainly not skimping on the flavor. So good.

Finally getting around to the kale chip making.  I just felt like adding flax, so I did.  They turned out great!

They were tested out first by family.  My husband loves everything raw. I am lucky. Second was a lovely group of men and women that volunteer with the Friends of the Library organization. We volunteered for 3 Thursdays helping sort donated library books for their upcoming October used book sale.  It was loads of fun because we love love love books. We also got to work with some really sweet people.

They jumped right into trying onion-y things in the morning and uttered not one peep about it being too early for onion :).  We shared a Mercury Bane smoothie (from Victoria Boutenko’s Green Smoothie Ipod app) and some juice pulp flax crackers I made.  The absolute favorite were the kale chips.  Its fun watching people try new things with a zealous excitement and then watching the exclamations of “This is kale?”, it is wonderful.

Try them out.  Let me know what you think! What is your favorite snack to share or er not share? 😉

Munch Crunch Onion Flax Kale Chips

  • Yield: 12 servings

The title is a mouth full and so are these chips. Brimming with flavor, omega-3 fatty acids, fiber, and even protein. They are sure to keep you munching!

Approximate Nutrition Facts per serving: Calories: 212 Fat: 0.7 Protein: 3.4


  • 1 bunch of curly kale, washed & de-stemmed
  • 2 large yellow onions, quartered
  • 3/4 cup golden flax, ground
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 tablespoons of coconut aminos
  • 2 teaspoons honey (or sweetener of your choice)
  • 2 teaspoons garlic powder
  • 1/8 teaspoon paprika


  1. Wash, de-stem, and run kale through a salad spinner to remove excess water.
  2. Place in a large bowl.
  3. Combine the remaining ingredients in a food processor fitted with the s-blade and process until it has a batter-like consistency. Is it too dry? Add a little water, about 1-2 tablespoons.
  4. Add batter to bowl with kale and mix thoroughly, so that all the little crevices of your kale are smothered!
  5. Place on dehydrator screens, no teflex sheet required. I used teflex in this pic,
  6. but it wasn't necessary. 😉
  7. Dehydrate at 105F degrees for 8-14 hours (I find this can vary greatly depending on where you live, whether it be the humid mid-west or dry Arizona).
  8. Enjoy with love!


Check kale chips around the 8 hour mark, if you can hold off until then 😉 to gauge their crispiness. Decide from there how much longer they'll need to dehydrate.

If you don't have a dehydrator, these can also be made in the oven! My Grandma just made some using the lowest heat setting (this will help retain more of the nutrients) and baked them for about 20-30 minutes. If you can leave the door open an inch or two, do so, this will help keep the air circulating.


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  1. Redpepper350 says:

    Michelle those kale chips looked alot like mine when I used sunflower seeds and a few almonds!!!! They are so delicious and my recipe said to use fresh onion or powdered and I was in a hurry to make them so used the powder. Now I am going to have to try your recipe but have to find some coconut aminos somewhere!!