Nutrient-Dense Delicious Kale Chips

We have friends that have had so much kale in their garden this year that they are begging for kale recipes from everyone. With this recipe, we have a hard time keeping kale on hand!

Everyone in the family likes these so much that they have been known to cause food “irritations”  (a.k.a. fights!).  “You ate some while I was away at work!” “Well, that doesn’t mean that you have to finish them now!”  They really are that addictive and, with the nutritional yeast, or grated Pecorino Romano for those that tolerate sheep dairy, they are a great source of protein, minerals, B vitamins, and especially the elusive B12, for those who are vegans or eating a lot less meat and dairy. Plus, enjoy the healthy fats in cashews, vitamins in roasted or raw red pepper and the wonderful anti-inflammatory properties of turmeric.

At any rate, whatever your motivation, try eating one of these and then one of those artificial cheese crunch snack pieces (need I name them?) and see which wins. Hands down it’s the kale chip. How fun can it be to eat something this healthful?

Recipe for Kale Chips

1 bunch organic Kale washed, large spines removed and torn into large bite-sized pieces

Sauce:1 c. raw cashews (soaked 2 hours covered with water)
1 roasted red bell pepper, seeded  (jarred roasted red peppers are fine) or
1 raw red bell pepper chopped in pieces
juice of a juicy lemon (at least 1 T – 2 is better)
1 T nutritional yeast or 1/4 C grated Pecorino Romano
1/2 tsp sea salt
1 tsp turmeric

Drain cashews of soaking water. Put sauce ingredients in medium bowl of food processor and process until fairly smooth. Put the kale pieces into a large bowl and pour the mixture on top. Mix with your hands, kneading the kale until all the pieces are coated. (Messy, but a great kid sport!)

Spread onto Teflex dehydrator sheets, separating pieces as much as possible and dehydrate at 140 for 2 hrs and 110 for 5 hours or so until crunchy.

Alternatively, cover two baking sheets with parchment paper, spread kale on top and bake at lowest oven setting (150–200) for several hours until chips are dry and crunchy.

Note: For those who do not tolerate cashews, macadamia nuts have a similar profile.

Store, in the highly unlikely chance that there are any leftovers, in tightly covered glass jars. I truly have never met a person that didn’t love these. Keeps at least a week, although ours only last a day or two, and that is with a fair amount of hand slapping and dirty looks (just kidding, sort of). I’m not responsible for any family squabbles that break out over these!