Kale chips are an easy-peasy way get your fill of heart healthy greens. The word ‘chips’ sounds so naughty, but not when it involves kale!
If you love kale chips as much as we do, you are going to love this recipe.
Dinosaur Kale Chips
2 large bunches dinosaur kale
1 cup raw cashews (soaked for 4 hours or simmered in 2 cups of water for 15 minutes)
½ cup nutritional yeast
¼ tsp Sea Salt
Seasoning of choice
Some of our favourite seasonings include:
½ tbsp curry powder
½ tbsp chili powder
½ tbsp Thai Red Curry Paste
½ tbsp harissa seasoning
Preparing the kale:
Thoroughly wash kale by submerging in a sink filled with cold water. Drain water and repeat three times to remove any particles and dirt. Put washed kale in a salad spinner and remove as much water as possible. Once spun dry, prepare kale by gently tearing the leaves away from the thick part of the stem. Try to keep the leaves as large as possible. If the leaves are still wet from washing, take a dish or paper towel and pat each leave dry. Set aside.
Preparing the coating:
Add drained - soaked cashews, nutritional yeast, salt and seasoning of choice to high speed blender. We could not live without our Vitamix! Blend on high adding just enough water to make a thick, but somewhat pourable coating. Pour coating into a big bowl.
Making the kale chips:
If using oven, preheat to 200℉.
Take each kale leaf and submerge it in the coating. Place in a single layer on dehydrator mats or onto parchment lined baking sheets making sure not to overlap leaves. Bake in oven for approximately 30 minutes, checking periodically. If using dehydrator, dehydrate on 115℉ for approximately 8 hours or until completely dry.
These kale chips can be stored in an airtight container for up to 2 weeks. ENJOY!