Kale Chip Addiction

How to make kale chips is very EASY!
Curried Kale Chips

6 cups kale

½ cup cashews, soaked 4 hours

4 tablespoons olive oil

4 tablespoons lemon juice

1 teaspoon curry powder

½ teaspoon turmeric

½ teaspoon salt

1 clove garlic

Remove the stems from the kale and tear the leaves into big pieces. Place in a large bowl and set aside.

In a blender or food processor, blend all remaining ingredients until smooth. You may need to add 1 tablespoon water to help the cashews blend.

Mix the sauce with the kale in a bowl. Use your hands to ensure the kale is well coated with the sauce.

Place the kale on dehydrator trays. Dehydrate at 115°F for 4 to 6 hours until crunchy.

Pesto Kale Chips

6 cups kale

1 cup pine nuts

¼ cup nama shoyu

¼ cup lemon juice

¼ cup olive oil

1 tablespoon onion powder

1 clove garlic

½ teaspoon salt

¼ cup fresh chopped basil

Remove the stems from the kale and tear the leaves into big pieces. Place in a large bowl and set aside.

In a blender or food processor, blend all remaining ingredients, except the basil, until smooth. Add the basil last and briefly pulse until well mixed.

Mix the sauce with the kale. Use your hands to ensure the kale is well coated with the sauce.

Place the kale on dehydrator trays. Dehydrate at 115°F for 4 hours until dry.

Cheesy Kale Chips

1 large bunch of curly, green kale, washed, large stems removed, torn into bite size pieces

Cheese Sauce
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
juice of 1 lemon
2 t. agave (optional-I don't add, I like them more salty + savory)
1 T. nutritional yeast
1/2 t. himalayan pink crystal salt (use more or less to taste)

Put coating ingredients in Vitamix. Blend until smooth. Using your hands, massage coating onto kale pieces getting it inside of curls. Put on teflex sheets (don't worry about flattening them, they're better bunched up) and dehydrate at 105 overnight or until coating is dry. Slide onto mesh screens and dehydrate 12 hours, or until very crispy.

Thai Kale Chips

2 head Kale, Washed and Torn
¾ cup Tahini
¼ cup Tamari
1/4 cup Cider Vinegar
½ cup Water
2 scallions
1 clove garlic
1 lemon (juice of)
¼ teaspoon Sea Salt
1/4 cup of nutritional yeast

Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.

Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.