Kale Chips
I adapted this from Kris Carr’s Crazy Sexy Kitchen, a cookbook I recommend to everyone. 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.
These are flavorful, crunchy, and delicious. I like to make a batch of these at the beginning of the week and eat them as a healthy alternative to chips.
Servings: 6 servings
Calories:
Ingredients
- 3 bunches kale
- 2ÂĽ cups cashews soaked
- 1½ cups purified water
- 2 cloves garlic
- 2 tbsp onion powder the original recipe calls for ÂĽ cup
- ½ tsp sea salt the original called for 2½ tsp
- ½ tsp white pepper the original recipe called for black
Instructions
- Soak the cashews, overnight.
- 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.Â
- 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.
- On a dehydrator tray place coated kale, leaving enough room for air to circulate around them.
- Dehydrate overnight until kale pieces are crisp and light.
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.
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