Kale chips are one of my favorite healthy snacks, and they fit right in with my rule to eat some leafy greens with every meal. Snacks are an added bonus. 🙂
This recipe was also part of a class project to come up with my own kale chip recipe. They only asked for one, but I had a lot of kale, so I experimented with two separate recipes! The turned out great. The dehydration process really works to bring out the savory flavors in the fresh herbs. Two thumbs up!
- 1 large bunch kale, de-stemmed and ripped into chip sized pieces
- 1 cup cashews, soaked
- 1/2 bell pepper, seeded and chopped (any color)
- 1 garlic clove
- 1 shallot (or 2 TB chopped onion)
- 2 TB lemon juice
- 2 TB nutritional yeast
- 3 TB fresh parsley, chopped
- 2 TB fresh dill, chopped
- 2 TB chives, chopped
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- Blend all ingredients in a high speed blender until well combined. The sauce will be thick, so you might need a tamper to help it blend. If it is too thick to blend, add a little water - 1TB at a time until you can get everything mixed.
- Pat your kale leaves with a towel to ensure there is no excess moisture on them. This will help the sauce stick better.
- In a large mixing bowl, combine the kale pieces with the sauce. Mix it up thoroughly with your hands (I wear rubber gloves) until everything is well-coated.
- Spread the kale out on some dehydrator sheets and dehydrate overnight.
- Nuts are best soaked to reduce enzyme inhibitors and phytic acid, and make them more digestible. However, if you are in a hurry and you can't wait the 2 hours for your cashews to soak, just use 1 cup raw cashews and about 3 TB of water.