"Cheesy" Kale Chips

Addictively healthy these dehydrated kale chips are easier to make than you  might think.
High in fiber, vitamin A, K, C, and loaded with amino acids they make a perfect healthy version of a crispy "cheesy" snack. ​

Ingredients:

• 2 bunches of kale with stems pulled
• 1.5  cups of cashew, pieces or whole *
• 2 bell peppers
• 1 bunch of cilantro
• 3 cloves of garlic
• 1/4 cup brewer's yeast
• water, filtered or spring
• ​Salt, 21 salute or mixed seasoning *
• A dash of soy sauce or Worcestershire Sauce 

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Instructions:

• Wash and dry the kale by placing it on a large dish towel. Roll the towel up, it will soak up the extra moisture.
• Remove the tough stems form the kale by holding the base of the stem in one hand and pulling the leafy part away with the other. See the photo, right. No need for fancy gadgets or using a knife. Even kids can do this! Set aside.
• Place the cashews, roughly diced bell peppers, peeled garlic, the brewer's yeast, salt, soy or Worcestershire sauce and other seasonings into a blender or food processor. Begin adding water and pulse or blend until the mixture is creamy and smooth.

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• Taste to adjust seasonings* You may also add cayenne pepper, chili powder, lemon juice, even fresh hot peppers to the blend.
• Add enough water to allow the mixture to easily coat the kale leaves and adhere, but not run off. Each time you  make it the amount of water will vary depending on the size of the peppers and moisture content of the nuts. If you get it too thin, just re-blend with more nuts and a bit more seasoning until you find the consistency that works.
• Using a large mixing bowl place about 1/3 of the kale leaves in the bowl, pour the saucy mixture over and turn to coat the leaves. Place the leaves on the dehydrator trays, evenly spaced to allow plenty of air flow.
• Repeat until you have used all your tray space. If any leaves and mixture are left, store and dehydrate this second batch later.
• Run your dehydrator at 115 degrees. It is crucial to rotate trays by turning them and to begin to lift the kale chips up and turn them over as they begin to dry. This will speed the process and allow for a more even crispiness.​
• Remove the chips when there is NO MOISTURE left in the at all. If any moisture remains your chips will grow mold.  Store the chips in a plastic bag or a glass or plastic storage container with a small bag of white rice or several moisture absorbent packets that come in vitamin/nutrient bottles. Use a small square of cheese cloth or light cotton fabric and a rubber band to create the rice bag. Rice absorbs huge amounts of moisture and will ensure you chips stay crispy even in damp climates.

​Variations of this recipe are endless. Use other nuts or seeds such as walnuts, almonds, pecans, sunseeds, pumpkin seeds. Go lemony, add Mediterranean herbs, herbs de Provence,  heavy garlic, teriyaki or asian flavors.

This recipe can also be dehydrated in a very low oven, 200 -225 degrees. However you must keep a watchful eye on it using the oven, as they can easily over crisp.  Especially be careful to turn the trays if you oven bakes unevenly. ENJOY!

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