Dehydrated Kale Chips
Crunchy, cheesy, spicy kale chips dehydrated to retain the nutrients. Serves 2-4.
Equipment
- Dehydrator
Ingredients
- 1 bunch curly kale
- 1 cup raw cashews soaked in water for 4-8 hours, then rinsed and drained
- ½ chopped white onion
- 2 tablespoons nutritional yeast
- ½ teaspoon mustard seeds
- ½ teaspoon turmeric powder
- ½ teaspoon paprika
- ½ teaspoon coarse sea salt
- ¼ cup water
- A good sprinkle of fennel seeds
Instructions
- Tear the leaves of the kale away from the stalk, and again into bite sized pieces, then set aside in a big mixing bowl.
- Throw everything else except the fennel seeds into the blender, blend till creamy.
- Massage the mixture into the kale leaves, making sure the leaves are well coated.
- Sprinkle with fennel seeds.
- Place on trays and pop into the dehydrator at 100˚f for 7 hours.
- Give a final sprinkling of sea salt to serve.
Notes
• I chose curly kale as I love the texture of the leaf, but by all means experiment with other varieties.
• Yes you can make these in an oven if you don’t have a dehydrator, though the low heat of the dehydrator protects the integrity of heat-sensitive vitamins and enzymes.
• If you do go the oven route, you’ll just have to be a really good stalker. Check in on them every few minutes. Usually ten minutes baking at a low temperature is enough to get them nice and crispy.
Nutrition
Calories: 140kcal
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