Cheese & Spice Lacey Kale Chips
Kale Chips are a great healthy snack to replace chips or to munch on in place of popcorn on family movie night.
Servings: 12 1/2 cup servings
Calories: 99kcal
Equipment
- 1 Dehydrator
Ingredients
- 1 bunch Large fresh curly kale
- 1 cup Raw cashews
- 1 clove Garlic
- ⅓ cup Nutritional yeast flakes
- ⅓ cup Water
- 2 Tbsp Olive oil
- ½ tsp Smoked paprika
- ¼ tsp Chipotle spice
- pinch Sea salt
Instructions
- Place cashews in bowl of water to soak for 30 minutes
- Wash and thoroughly dry kale
- Remove stems and tear kale into large pieces
- Place cashews, garlic, water, nutritional yeast, olive oil and spices in blender. Blend until smooth, adding additional water if needed to thin to desired consistency..
- In a large bowl mix kale and sauce thoroughly coating all pieces.
- Arrange in a single layer on dehydrator trays being sure to spread leaves out so they do not clump.
- Dehydrate at 115 degrees until desired crispiness – approximately 8+ hours depending on dehydrator and humidity. At our house -the crispier the better.
- Store in air-tight container. Will keep for several days… if they last that long.
Notes
Tips:
*Tip – If you do not have a dehydrator – GET ONE!! Ok… but don’t wait until then to try these….simply pop them into your over at the lowest temperature setting possible and keep a close eye on them as they will be done in just a few minutes. You will lose some of the valuable live enzymes – but still a more healthful snack than store-bought chips, etc.
*Tip – Feel free to turn up the heat if you family prefers things a bit spicier! Just increase the chipotle spice or add a dash of red pepper, tobasco or sriracha sauce!
Other flavor variations: just follow directions above using these other sauce coatings.
Nutrition information is for above recipe. Variations below will vary.
Sweet & Sour Candied Kale Lace Chips
- 1/3 cup apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon agave nectar
- 1 teaspoon sea salt
- ¼ cup olive oil
- ¼ cup nama shoyu
- 3 tablespoons apple cider vinegar
- 3 tablespoons lemon juice
- 1 clove garlic
- 1/3 cup tahini