Kale Chips
INGREDIENTS
  • Cooking Time: 8-12 hours in dehydrator
  • Servings: 2-4 people
  • Preparation Time: 15 minutes
  • 1 bunch of curly kale
  • 1/4 cup diced onion
  • 1/4 cup diced pepper (half a pepper) - red/yellow or orange
  • 3 Tbsp nutritional yeast (optional)
  • sprinkle chipotle chili powder
  • Sauce
  • 1/2 cup cashews
  • 2 soft pitted dates
  • 1/4 cup apple cider vinegar
  • 1/2 of the bell pepper you diced
  • 1/2 cup water
DIRECTIONS
  1. Wash and trim the kale, removing the hard stem, toss into a large bowl.
  2. Blend sauce ingredients until smooth and creamy.
  3. Pour over kale and massage with your hands, coating each piece.
  4. Toss in the diced onion, pepper and nutritional yeast in and mix again.
  5. Lay out onto non-stick dehydrator sheets - they can be touching.
  6. Sprinkle chipotle chili powder over - a light dusting will be lots.
  7. Dehydrate at 115F for 8-12 hours until dry and crispy.
  8. Store in an air tight container at room temperature.
RECIPE BACKSTORY
I prefer to use curly kale for these because it soaks up the sauce so well.