It’s that time when our gardens have almost finished offering up their bounty for the season, and we find ourselves with an amazing amount of kale. It’s so versatile, high in vitamin C and beta carotene, and a good source of iron and magnesium. The perfect choice for salads, stews and smoothies.
Every once in a while, I long for the crunch of a chip, but want to avoid the trans fats, preservatives and additives of a traditional commercial bag of salty temptation, and that’s when I reach for these kale chips. I make them in the dehydrator, where they retain a little more of their nutrients, but they can easily be baked in a conventional oven on a rack, placed over a cookie sheet, on the lowest oven setting.
I hope you make these, crunch away and enjoy the benefits of eating your greens! Plus it has the added benefit of beta carotene from the red pepper, B12 from the nutritional yeast and antimicrobial and antiviral action from the garlic!
- 3/4 cup raw cashews or sunflower seeds (or a mixture of both!) soaked for 2 hours
- 1 red bell pepper
- 1/4 cup nutritional yeast
- 1/8 cup olive oil
- juice from one lemon
- 2 tsp salt
- 4 garlic cloves, minced
- ½ onion, chopped
- pinch of cayenne pepper
- 2 bunches of kale, washed, dried and torn into bite sized pieces
In a food processor, mix all ingredients except for kale until it is a spreadable paste. You may need to add a couple of tablespoons of water to thin it out. In a large bowl, massage the mixture into the kale leaves
In the dehydrator, set the temperature to 115 F for 10 hours.
If you’re making this in the oven, set the temperature to the lowest setting (usually 170F-200F) and bake for about 30 minutes. Flip over after 15 minutes. Make sure not to crowd the pan and spread the leaves out evenly.
Store in a sealed container on the counter for a couple of weeks. It won’t last though! You’ll eat it all.