Finally I have mastered kale chips! These are low calorie, easy to make, more affordable than buying at the store and taste amazing! Kale is a wonderful vegetable packed with nutrition: fiber, folate, vitamin C, potassium, vitamin A, vitamin K, etc.!
- 1 good size bunch of kale
- 1/4 cup sun dried tomatoes
- 1/2 cup cashews
- 2 garlic cloves, chopped
- 1 Tbsp. nutritional yeast
- 1 Tbsp. tahini
- Juice from 1 lemon
- 1/4 tsp. Celtic sea salt or pink Himalyan salt
Soak the cashews and sun dried tomatoes in separate bowls for at least 1 hour. Rinse the kale leaves with water and tear into pieces, discarding the stems. Place into a large bowl. Drain the cashews. Drain the sun dried tomatoes and reserve the water. In a food processor combine the cashews, sun dried tomatoes, 2 Tbsp. of water from the sun dried tomatoes, chopped garlic cloves, nutritional yeast, tahini, lemon juice, and salt. Blend until smooth. Pour the mixture over the kale leaves and massage into them, coating the leaves evenly. Place the kale on the dehydrating trays. Dehydrate at 135 degrees F for 3-4 hours.
These make a great grab-and-go snack. Place into ziploc bags to have them ready for the week.
Recipe modified from www.dehydratorreview.net.