How to Create Cheesy Kale Chips at Home
Kale is such a proliferous vegetable to grow. Mine started out as tiny seedlings, but look at them now!!! As I continue to pluck the kale from the bottom, it continues to grow higher and higher. It is a plant that just keeps on giving! My kale plants now look like mini palm trees.
My family loves cheesy kale chips, and they can be quite expensive in the health food stores. They are a delicious, healthy snack that is good any time, anywhere! So, I am going to show you how you can make your own. The only equipment you will need are;
1) a good high power blender such as a VitaMix or Blendtec
2) a dehydrator (you can also make them in the oven if you don’t have a dehydrator)
List of ingredients (I use organic as much as possible) is fairly simple:
- Two bunches of curly kale
- 1 ½ cups raw cashews, soaked for at least 4 hours (all nuts should be soaked prior to eating them. They naturally have an enzyme inhibitor to keep them from sprouting, so they don’t digest well. When you soak them the enzyme inhibitor is broken and they digest much better. I like to purchase large amounts of raw nuts, soak them overnight, dehydrate them all day, then put them in quart jars and keep them in the freezer. They are then ready any time I need them for a recipe).
- Juice of one lemon
- ½ cup nutritional yeast flakes (this is what gives the kale that cheesy flavor and can be purchased at the local health food store)
- 1 tsp sea salt
- 1 tsp dried herb seasoning
- ¼ tsp black pepper
- Dash of cayenne pepper
- 1/3 c. water (distilled or reverse osmosis is best)
I like to measure out all my ingredients in advance.
Wash the kale very well, then strip all the leaves off the stems. Tear the leaves into palm-size pieces and place in a large bowl.
Place all ingredients, except kale, in blender, slowly adding water until mixture is a hummus-like consistency. You will need a rubber spatula to scrape as much of the mixture out of the bottom of the blender as is possible – you won’t want to miss a single drop.
Pour the mixture over the kale pieces and massage into the kale, making sure to get it on both sides and into the creases. When all the leaves are coated, place them on the dehydrator tray in a single layer. They dry best if not overlapped. Dehydrate at 105 degrees until crisp, which may take approximately 6 hours. I love to taste them every couple of hours until they are done. They will be crispy and delicious, and very healthy because they are still a living, super nutritious food. (Foods cooked at high temperature, over 107 degrees, are dead foods. The enzymes are killed and most nutrients are gone.)
I love my 9-tray Excaliber dehydrator!
If you do not have a dehydrator, place the chips on a cookie sheet, turn the oven on as low as it will go, and place the cookie sheet on the oven rack, leaving the door open. I have never made mine this way, so I do not know how long this will take. After two hours, put another cookie sheet over the top and flip the chips over, then put back in the oven until they are crisp.
If you are able to refrain from eating all the chips, you can store the rest in plastic baggies. Enjoy your chips any time, any place!