Dehydrated Kale Chips
Crunchy, cheesy, spicy kale chips dehydrated to retain the nutrients.
- 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
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.
• 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.