After my last way-too-salty batch of raw kale chips, I decided it was time to standardize my recipes. Now, you won’t see a vague quantity of any ingredient. I’ve used a scale for any item that doesn’t measure consistently using a dry or liquid measure.
These kale chips are nutrition powerhouses. Each ingredient offers nutritional value.
Cheese Raw Kale Chips
Note: Prepare the kale and peppers while the cashews and pumpkin seeds are soaking.
1/2 c. raw cashews
1/2 c. raw pumpkin seeds
Cover the cashews and pumpkin seeds with water. Let soak for at least an hour, overnight if possible. Drain and place in blender.
4 oz. halved and seeded red, orange and yellow mini peppers
3 Tbsp. fresh squeezed lemon juice
1 Tbsp. powdered nutritional yeast
1/2 tsp. onion powder
1/4 tsp. turmeric powder
1/2 tsp. sea salt
Add everything to the blender. Blend on high until smooth. Stop the blender as frequently as needed to scrape down the sides and keep the ‘cheese’ moving. Avoid blending until the sauce becomes hot.
8 oz. torn kale pieces (1–2 bunches), weighed after removing ribs
Pour the ‘cheese’ over the kale. Massage the kale between your fingers until all the sauce is evenly distributed.
Distribute the kale evenly on dehydrator trays. Use 145°F for first hour, and then reduce the temperature to 110°F. Expect it to take anywhere from 12—24 hours to become crispy.
Package in airtight containers. Store in cool, dry location.
Note: If you own a 9-shelf Excalibur dehydrator, triple the recipe if you are using the less ruffled kale types. Double it if you are using ruffly kale.