Kale isn’t Don’s favorite green veggie in the world. Over the years we’ve tried marinated salads and smoothies but nope; he can still detect its strong flavor. *sigh* Thankfully, I’ve finally found the perfect way to sneak kale into his diet: chips! I mean, what’s not to like about Kale Chips, right? Not to mention that it’s a super nutritious snack! Crunchy yet soft at the same time and the possibilities of seasoning are endless! We were blessed with access to an abundance of kale this summer so I’ve played with the following variations. The fact that Don loves them all you can believe is saying a lot about how amazing these Kale Chips are!
What you’ll need:
- 2 large bunches of kale, washed, dried and de-stemmed
- 1 recipe Nacho Cheeze
Adapted from Kristen Suzanne‘s Cheezy Nacho Sauce in her Easy Raw Entrees ebook
- 1 1/4 cups cashews, soaked
- 1/2 cup yellow bell pepper
- 1/4 cup red bell pepper
- 1/4 cup water
- 1 medium carrot
- 2 garlic cloves
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 2 teaspoons lime juice
- 2 teaspoons taco seasoning (I threw in a bit of onion powder, chili powder, cumin, oregano, paprika, and chili flakes)
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon chipotle powder or cayenne (use less if you prefer it not too spicy)
Blend all ingredients in a high-power blender such as the Omni V 3HP blender until smooth.
1. Break kale into chip size pieces.
2. Place kale pieces in a large bowl, pour Nacho Cheeze on top and mix thoroughly with your hands.
3. Transfer coated kale pieces to dehydrator trays covered with non-stick sheets.
4. Dehydrate at 110ºF for 3 hours or until the top feels dry to the touch, then flip onto mesh.
5. Continue dehydrating until fully dry.
6. Store in an airtight container or Ziploc bags in a cool and dry place.