Wednesday, September 1, 2010

Cheesy Curly Kale Chips

1 large bunch green curly kale***, washed, large stems removed, torn into bite size pieces


1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
juice of 1 lemon
1 T. nutritional yeast
2 t. agave (opt.)
1/2 t. himalayan pink crystal salt or sea salt

Put coating ingredients in Vitamix or any powerful blender. Blend until smooth. Using your hands, spread coating on kale pieces getting it inside of curls. Put on teflex sheets and dehydrate at 105 overnight or until coating is dry. Slide onto mesh screens and dehydrate 12 hours, or until very crispy. That seems like a long time to dry kale chips. The kale was very curly, and the coating very thick. The smell drove my husband crazy, he LOVED it!***The kale should be firm and curls spikey. If kale is limp, wash it, cut an inch off the end of the stems and stand in a bowl of water for an hour

***This is seriously one of my very favorite food! I grew a big kale garden this year so that I could make lots of these! We are going backpacking this weekend and they will make great back packing food :-)

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