Okay, you are in for a TREAT with Kale chips. If you've never had the pleasure of eating a kale chip – you must absolutely try this recipe immediately!!! When I started eating raw food, I missed having salty, crunchy chips like crazy. I really missed the flavorful combinations you get with eating chips.
I stumbled across some websites that had all kinds of recipes for kale chips and then I did a little combining and came up with this tasty creation with a little bit of Mexican flair. You will need a dehydrator for this recipe like the Excalibur dehydrator – mine has 9 nine trays and the timer which I really prefer to help me remember when to take the food out.
Raw – Spicy, Cheese Kale Chips
- 2 bunches of curly or dino kale
- 1/2 chipotle pepper
- 1 red bell pepper
- 1 cup raw cashews (soaked in water 8 hours, rinsed)
- 1 tbsp yellow miso
- 1 juiced lemon
- 3 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 3 cloves garlic
- salt and pepper to taste
The day before you make the kale chips, soak the raw cashews in filtered water for 8 hours and then drain and rinse. (Tip: Soak all of your raw nuts when you bring them home from the store, let them dry, then place them in glass jars in the freezer. It makes it easier in the future if you decide that one day you want to make a recipe using raw nuts – now you don't have to wait to soak them.)
Wash and pat dry the kale then remove the greens from the stalk in large pieces to make your chip. Make sure you don't have any spine from the stalk on the greens as it will be very chewy after being dehydrated. Trust me on this one! Place in a very large bowl so that you can mix later.
Add soaked raw cashews, juice from the lemon, and apple cider vinegar into the blender (preferably a high powered blender like a Vita-Mix or Blendtec) and blend until smooth.
Add chipotle pepper and red bell pepper to the mixture and blend again until smooth.
Next, add all remaining ingredients and blend until it has a creamy, smooth texture.
Drizzle the mixture over the kale and massage in with your hands into the kale leaves. It might be easier to use a couple of bowls for this process in order to make sure all leaves are coated thoroughly. Nobody wants a naked kale chip when you can have cheeezzzz on it!
Next place the greens on a dehydrator tray evenly and close together to get as many on each tray as possible.
Dehydrate for about 6 hours at 105 degrees F.
The chip should be pretty crispy when fully dehydrated. Just try not eating the whole batch before its done. It's not easy.
The best way that I found to store kale chips to prevent them from getting stale is to put them in the refrigerator.
Enjoy your kale chips. Come back and tell me how you liked this recipe and if you would change anything.
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