Can you believe it? I am making my own yummy kale chips. It helped that my new dehydrator arrived this week. During school last year, I discovered these nuggets of savouriness but found them too expensive to purchase at the health food store.
These kale chips are my very first recipe in the dehydrator. I am counting down the time until I can indulge in them. Yum.
You will also find something new for my recipe presentation. I am using an awesome app (Yumprint.com) and WordPress plugin (Recipe Card) to write my recipe. Let me know what you think. Yumprint allows you to store and share your recipes.
- 1/4 cup cashew butter
- 1/4 cup water
- couple green onions, washed and trimmed
- 1 tsp unrefined sea salt (Celtic or Himalayan)
- 1 large bunch organic kale
- Blend all ingredients in a food processor or high-powered blender until smooth and a little thicker than a sauce, but not runny.
- Wash, rinse and spin dry kale leaves. Remove thick stem and tear into bite-size pieces.
- Spread kale "chips" on cookie sheet and massage the dressing into the kale -- be sure to cover the entire leaf and right into the crevices and curls.
- Place the coated kale "chips" on Telfex sheets or parchment-paper-lined dehydrator trays. Put trays of chips into the dehydrator.
- Set dehydrator to 110-115°F and timer for 4-6 hours. Halfway through flip leaves over and continue dehydrating. Length of dehydration depends on how crispy you like your chips.
- Cool completely and store at room temperature in air-tight containers. These treats are so tasty they won't last long. Enjoy!
- When properly dehydrated and completely cooled, kale chips are good for weeks when they are stored in air-tight containers.