Peaches, Pralines & Cream Kale Chips

Peaches, Pralines & Cream Kale Chips (Raw-Riffic, September-Perfect!)

Kale chips have been my not-so-secret crush for years—fast, fun, and wildly adaptable. Sweet, savory, spicy, “cheesy”… they all slap. But when September rolls in with fragrant peaches and cozy flavors, I go sweet every time. These Peaches, Pralines & Cream Kale Chips deliver the best of late-summer produce with creamy vanilla “custard,” crunchy pecan-praline bits, and pops of real peach. They vanish like candy, so go ahead and double the batch. (You’ll thank me later.)

Dehydrate them for a raw, low-and-slow crunch—or bake them for a speedier snack. Either way, you’re getting a seasonal treat that feels decadent but eats like a nutrient boost.

Why this recipe works for September

• Seasonal peaches are still juicy and affordable, and their natural sweetness means you can use less added sweetener.
• Kale is sturdy and abundant this time of year; it crisps beautifully and stands up to rich sauces.
• Praline vibes (pecan + vanilla + cinnamon) hint at fall without going full pumpkin-spice just yet.

Ingredient Benefits (quick hits)

• Kale: Rich in vitamins K, A, C; provides lutein/zeaxanthin for eye health and glucosinolates that support natural detox pathways. Fiber helps fullness and gut health.
• Peaches: Hydrating and light; vitamin C and polyphenols may support skin health and healthy aging.
• Cashews: Create that “cream” without dairy; add copper and magnesium for energy metabolism and bone health.
• Pecans: Heart-friendly monounsaturated fats and flavonoids; satisfying crunch that helps with snack satisfaction.
• Maple syrup & agave (or use one): Natural sweetness to bind the coating; swap or reduce to taste.
• Cinnamon & vanilla: Aroma + warm sweetness; cinnamon may help with post-meal glucose response.
• Pink Himalayan salt: Trace minerals; just a pinch brightens everything.

The Recipe

Yield: about 8 snack servings
Time: 20 min prep + 10–12 hrs dehydrating (or ~30–45 min baking)

Ingredients

• 2/3 cup cashews, soaked up to 4 hours and drained
• ¼ cup maple syrup
• ¼ cup agave nectar
• ½ Tbsp vanilla extract
• ½ tsp pink Himalayan salt
• 1 cup pecan pieces
• 2 ripe peaches, pitted and finely chopped
• Dash ground cinnamon
• 1 large bunch kale, stems removed, leaves torn into chip-size pieces

Preparation (raw/dehydrator method)

1. Blend the cream: In a blender, combine cashews, maple, agave, vanilla, salt, cinnamon. Blend until silky, adding a splash of water only if needed to keep blades moving.
2. Fold in mix-ins: Pulse in pecans and peaches until coarsely chopped—chunky is good.
3. Coat the greens: Put kale in a large bowl. Pour the cream over and massage thoroughly so every frill is coated.
4. Dehydrate: Arrange in a single layer on lined dehydrator trays. Dry at 115°F (46°C) for 10–12 hours, until completely crisp.

Baking option (faster)

1. Heat oven to 250–275°F (120–135°C). Line 2–3 baking sheets.
2. Spread coated kale in a single layer (no clumps).
3. Bake 25–40 minutes, rotating pans and gently flipping once, until dry and crisp. Watch the last 5–10 minutes closely to prevent scorching. If still pliable, turn off the oven and let them finish crisping in the residual heat with door ajar.

Pro Tips

• Dry your kale leaves well before saucing—excess water = soggy chips.
• Smaller, even pieces crisp best.
• If using very juicy peaches, blot the dice with a paper towel before folding in.

Estimated Nutrition (per 1/8 batch)

• Calories: ~225
• Fat: ~14 g (mostly mono-/polyunsaturated)
• Carbohydrates: ~25 g
• Fiber: ~3 g
• Protein: ~4 g
• Sodium: ~140 mg

Estimates only (home methods vary), but this gives you a ballpark for planning.

Serving Ideas

• Snack bowl: Pair with crisp apple slices or grapes for a sweet-salty snack plate.
• Hiking fuel: Pack in silicone bags—great crunch and staying power for fall trails.
• Yogurt parfait topper: Crumble over unsweetened coconut yogurt with extra peach slices.
• Salad crunch: Use as a “granola” over massaged kale or mixed greens with a light lemon vinaigrette.
• Dessert sprinkle: Finish a warm baked peach, chia pudding, or banana “nice-cream” with a handful on top.

Make-Ahead, Store & Re-Crisp

• Store: Fully cool, then keep in an airtight jar at room temp up to 5–7 days.
• Re-crisp: 10 minutes in a 200°F (95°C) oven or 30 minutes at 115°F in the dehydrator.
• Double batch: This recipe disappears—two trays are safer than one!

Variations (because you’ll want to riff)

• Lower-sugar: Use only ¼ cup maple, skip agave; add 2–3 pitted dates to the blender.
• Nut-free: Swap cashews for sunflower seeds and pecans for pumpkin seeds.
• Extra praline: Stir in unsweetened coconut flakes with the pecans for candy-bar crunch.
• Spiced-up: Add a pinch of cardamom or ginger with the cinnamon.

Final note

These chips taste indulgent but align beautifully with a mostly plant-based flexitarian approach—nutrient-dense, fiber-forward, and totally satisfying. If you’re looking to flex your plant power and thrive beyond 60, this is a joyful (and crunchy) way to do it. Enjoy—and don’t forget that double batch!

Disclaimer:
This content is for informational purposes only and is not intended as medical advice. Always consult your healthcare provider before making any changes to your diet, supplements, or lifestyle—especially if you have existing conditions or take medication.

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