Congratulations for clicking over – I know the picture seems like a bunch of dead, dried green leaves – but you have found your way to the most delicious, healthy snack around. In fact, these are more full of life (though they look dead) than if you were to eat sauteed kale. Why? Because these are a living (raw) food; the kale’s been dehydrated at very low temperatures so as not to kill any of its enzymes. The result – a crispy “chip,” like eating potato chips but loaded with all the nutrition found in leafy greens! This one was flavored with a lot of nutritional yeast for a very cheesy tastes!
Of course, now that I’ve discovered these, I won’t be making this recipe much!
(original) Recipe modified below:
1-1.5 bunches kale (recommend curly kale for chips that look like the top pic, otherwise kale with flatter leaves will look like the bottom pics.)
1c raw cashews, soaked 2 hours
1 red bell pepper, seeded and chopped
2T lemon juice
1-2T nutritional yeast
1/2t himalayan pink crystal salt or sea salt
(optional) few dashes of cayenne
- Wash and de-stem kale. Tear into large pieces. The smaller the pieces the bigger the effort in laying them out on the dehydrator trays, so I like to keep them larger. Also, the curlier the kale, the less kale you can make since there’s more surface area to cover with the “cheese” sauce.
- Mix the rest of the ingredients in your Vitamix and blend until smooth.
- Using your hands spread coating on kale pieces, getting it inside of curls if using curly kale. Place on mesh screens and dehydrate* at 145 for two hours and then at 105 until coating is dry.
- Enjoy and try not to eat them all at once!
*A basic dehydrator may look like this but the top of the line is the Excalibur. I recommend getting the 9-tray rather than the smaller 4 or 5 tray models if possible. Since dehydrating can sometimes be a long process, it’s nice to be able dehydrate in larger volumes.