(vegan, no dairy)
Looking for healthier snacks, I've become addicted to those great Kale Chips you can buy at the health food store.
These taste just like them, and are so much cheaper and fresher! Super-easy to make with a food processor and a dehydrator, but you can also dehydrate them in your oven.
1 large bunch of kale
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
3-4 tablespoons fresh squeezed lemon juice
1 Tablespoon agave (optional)
2 Tablespoons nutritional yeast
1/4 tsp turmeric powder
1/2 teaspoon Himalayan sea salt
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
3-4 tablespoons fresh squeezed lemon juice
1 Tablespoon agave (optional)
2 Tablespoons nutritional yeast
1/4 tsp turmeric powder
1/2 teaspoon Himalayan sea salt
Rinse the kale and dry between paper towels. Remove the stems and tear into bite size pieces.
Let the kale air out as much as possible before coating. Blend the ingredients
for the cheesy seasoning in a food processor or Vita-Mix until smooth. Transfer kale and
seasoning to a large bowl and mix well using your hands to ensure the leaves
are well coated. Place the kale on dehydrator trays. Dehydrate at 118 degrees or in your oven at the lowest temp, with the door a few inches open, for 8 hours or until coating
is dry. Slide onto mesh screens and dehydrate until totally crispy.
Keeping them Crunchy
Take a small fabric bag, or small piece of cotton cloth and fill it with uncooked rice, tying up with string. Place it in an airtight glass container or ziploc bag. The rice soaks up any extra moisture, keeping your kale chips crunchy for days!
Keeping them Crunchy
Take a small fabric bag, or small piece of cotton cloth and fill it with uncooked rice, tying up with string. Place it in an airtight glass container or ziploc bag. The rice soaks up any extra moisture, keeping your kale chips crunchy for days!
