Mission: Kale Chip – Accomplished!
By Jamin Mendelsohn
I don’t know about you, but I love a good kale chip! Crunchy, Flavorful, Green– this is a snack I am happy having most days.
I realized my love for kale chips a few years ago, and thus began my quest for the perfect kale chip recipe. Batch after batch in the oven– the hearty leaves either became so delicate that they would crumble to the touch, or I would leave them in for one minute too long and the leaves turn a dreaded dark color letting me know they were burned before even tasting them.
Sure, I could buy a decent kale chip at the store, but that habit can get expensive, and I take pride in making my own snacks.
After much consideration, (and an apartment move with increased counter space) I decided to invest in a dehydrator! My plan was to make all sorts of dehydrated goodies, but really, this gadget was in service of the almighty kale chip.
No regrets. These chips draw raves from everyone in the Reboot office!
Ingredients
- 1 bunch Kale (Organic preferred)
- 4 oz (115 ml) Raw Cashews (soaked for 1 hr)
- 8 Sun-Dried Tomatoes (re-hydrated in water, water reserved)
- Juice of 1 Lemon
- 2 Garlic Cloves
- 1 tbsp Nutritional Yeast
- Sea Salt & Pepper
Directions
- Combine all ingredients (except Kale) in a food processor or powerful blender. Add 4 Tablespoons of reserved tomato water. Blend or process until you have a fairly smooth paste, a few chunks are OK.
- Wash and dry kale leaves. Combine kale and cashew paste in a large bowl and toss until leaves are evenly coated.
- Place leaves in a single layer on dehydrator sheets.
* If you don’t have a dehydrator, use your oven. Preheat oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper and bake for about 10 minutes. - Dehydrate for 10-12 hours at 115 degrees. *I like to start mine at night, and wake up to perfect kale chips!
Calories: 170
Fat: 9g
Trans Fat: 1.5g
Cholesterol: 0mg
Sodium: 60mg
Carbohydrates: 20g
Fiber: 4g
Sugars: 4g
Protein: 8g