1. 1 bunch Lacinto kale
2. 2 tbsp hemp seed oil (I used Nutiva which I found at Costco)
3. 1 tbsp cashew butter
4. 1 tbsp Bragg’s amino acid
5. sea salt
6. 1/4- 1/2 cup hemp seeds
1. Rinse kale and after drying, cut into chip-like pieces. Set aside in a medium bowl.
2. In a small bowl, mix ingredients #2-5 to make the sauce. You can play around with the ratio of cashew butter to hemp seed oil depending on how much you like Hemp’s naturally nutty flavor. One mixed, coat the kale in the sauce and pour hemp seeds on top. Massage the sauce and seeds into the kale.
3. Dehydrate on 120 for ~3-4 hours. You’ll know they are done when they taste crispy. If they are still moist from the sauce, leave them to dehydrate longer.
Here’s to a healthy start to 2015!
I’ve been reading about the health benefits of tumeric (see here) and decided to make an extra healthy batch of kale chips infused with all the medicinal properties of tumeric.
1. Curly kale- 1 bunch
2. Olive Oil (garlic or regular)- 2 tbsp
3. Tahini (roasted or raw – I buy 365 brand from Whole Foods) 2-3 tbsp
4.1 tsp. Braggs amino acid OR sea salt
5. 1 tbsp tumeric
6. 1/2 tbsp sweetner of your choice e.g. honey, agave, maple, date/coconut sugar
7. 1/2 cup nutritional yeast
8. Optional toppings for added crunchy texture: 1 tbps sunflower seeds and or chia seeds
1. Wash + cut kale into chip-sized pieces and place in large bowl.
2. In a small bowl, mix together ingredients 2-6 above. Whisk it until fully blended in with other ingredients
3. Pour wet mixture onto kale and massage into kale pieces.
4. Sprinkle 1/2 cup of nutritional yeast on top and massage into kale.
5. Dehydrate on 160 for 4 hours, or lower heat setting for longer if you observe raw food heat levels. Note if you don’t have a dehydrator and are thinking about getting one, do it!!!! It’s only ~$60 and if you are buying $6 kale chips regularly, this pays off quickly. Mine is this model and I love it: Nesco dehydrator
Prep time: 10 min