Since I have received the dehydrator as a gift, it’s been an endless recipe testing and one of our favorites here at home are the Kale Chips. Having a healthy snack available at any time is so great, especially when the sweet tooth hits in between the meals. My younger son loves it, so I pack it up to school for him, but my older son didn’t give it a try yet….he is a hard one to crack.
I also find that eating kale in the salads all the time, can be pretty harsh on the stomach. Besides rotating the weekly greens with other lettuces, I still use it in the chip form and get the benefits of Cashew / Nutritional Yeast paste with the kale. If you don’t have a dehydrator, not to worry! There is always an oven.
Contains micro nutrients, dietary fiber, antioxidant and anti-inflammatory Omego-3 fatty acids, vit A, vit K, Vit C, copper, manganese, calcium, potassium, vit E, vit B1, B2 and B6, iron, magnesium, protein, folate and niacin.
- 1 bunch of kale, washed and trimmed from the stem them chopped
- 1/4 C. cashews soaked for 4 hrs
- 1 clove garlic
- 1 T. Tamari (soy sauce / non GMO)
- 2 T olive oil
- 1/4 C. nutritional yeast
- 1/2 Lemon squeezed
- In the food processor add soaked cashews, garlic, Tamari sauce, olive oil, nutritional yeast and blend.
- In a large bowl combine the cashew mix and the kale, massage until all the kale is coated and place it on the tray with parchment paper.
- Bake at 180 degrees until (2 to 4 hrs) or dehydrate for 6-8 hrs.
- Dehydrating will preserve the awesome beneficial nutrients!
- P.S. The chips will keep in the fridge for one week, in air tight container! Have fun!