Dessert,  Recipes,  Starters

Kale Crisps

I adapted this from Kris Carr’s Crazy Sexy Kitchen, I made a few changes not many because it’s perfect the way it is, I just didn’t use as much onion powder & salt.

Kale Crisps

Prep Time: 30 minutes

Cook Time: 12 hours

Total Time: 12 hours, 30 minutes

Dessert, Recipes, Starters

Raw Vegan

Servings: 4 Persons

Kale Crisps

Ingredients

  • 3 bunches kale
  • 2 ¼ cups cashews, soaked
  • 1 ½ cups purified water
  • 2 medium cloves garlic
  • 2 tbsp onion powder (recipe calls for ¼ cup)
  • ½ teaspoons sea salt (recipe called for 2 1/2)
  • ½ teaspoon white pepper (recipe called for black)

Instructions

  1. Remove kale ribs (save for juicing or just eat whole as crunchy snacks -- if you have a dog they love these). Tear the leaves into large pieces, approximately the size of your palm. Wash thoroughly and dry. ​
  2. Drain cashews. In a high-speed blender, blend with the remaining ingredients. The final product should be smooth and creamy and resemble a thick dressing. In a large mixing bowl, thoroughly coat the kale pieces with the cream.
  3. On a dehydrator tray place coated kale, leaving enough room for air to circulate around them.
  4. Dehydrate overnight until kale pieces are crisp and light. Trust me these wont last longer than a week because you will want to eat them all they are so good.

Notes

This recipe took up my full 9-tray dehydrator if you cannot accommodate all the chips, split the recipe in 1/2 or do this in batches.

https://vegezy.com/03/20/kale-crisps/

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