A couple of years ago, my daughter gave me a bag of kale chips, which I promptly devoured in total amazement. Mmmmmm! After purchasing a dehydrator, I went out in search of recipes.
Having played around with several recipes, this is the kale chip recipe that works for me–and for those dropping by my condo, from what I hear… I haven’t met anyone who doesn’t love these kale chips! Don’t be afraid to coat the kale with a generous amount of sauce; otherwise they will be frail and also not as tasty.
Although I have not done so myself, kale chips can also be dried in the oven. Preheat oven to 300 degrees; place kale on a greased cookie sheet. Bake for 15 minutes; remove pan, carefully flip chips over, return to oven another 10 minutes. But I must say that I have made excellent use of my dehydrator! I have a Nesco FD-80A square dehydrator; it is relatively small, so easy to store, perfect for the condo.
Ingredients
1 cup cashews, soaked for 1-2 hours, and drained
5 tablespoons nutritional yeast
2 tablespoons cider vinegar
1/4 onion
1 carrot, or 1/2 sweet potato
3 tablespoons olive oil
1-2 large cloves garlic
1 teaspoon smokey paprika
1 teaspoon turmeric
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
4 tablespoons water, as needed
Instructions
Blend all sauce ingredients in blender. I use a VitaMix. Sauce will be thick.
Work sauce into kale pieces by hand, covering all over.
Place on dehydrator trays.
Dehydrate 4-5 hours at 135 degrees. Time depends on humidity and moisture content.
