The Kale Chips
With winter-greens season upon us, yes, with bountiful bunches of fresh and local kale abound, I thought it a perfect time to offer you this time-tested recipe I’ve been refining for years. This is my favorite. The coating is thick enough to offer a great texture, but not too thick to overtake the flavor of the kale.
- 1 bunch kale, washed and dried (dry completely)
- 1 red pepper
- 1 clove garlic, peeled
- 1/2 cup cashews
- 1/2 cup hemp seeds
- 1 -2 Tbsp Coconut Aminos (or to taste)
- 1/2 cup nutritional yeast
- 1 lemon, juice
- Water (to thin mixture if necessary)
Blend all ingredients until well-combined except kale.
Remove main center vein from the kale leaf and break into pieces (not too small)
In batches, put kale leaves into a large bowl, pour some of the cheezy mixture over and massage.
Place massaged and coated leaves on a dehydrator tray with paraflex, or bake in a very low oven a the lowest temperature your stove allows.
Bake or “unbake” until crispy.
Buono Appetito!
