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.
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!
This basic recipe can also be adapted by using pumpkin seeds, pine nuts, or sunflower seeds as a substitute for the cashews. Cooking is a creative process, once you have the basics down, try adding your own flair to it.
Passing on my experience with natural foods and sharing recipes from others as well.