Many kale chip recipes rely heavily on nuts to get that addictive flavor and crunchy texture, however not this recipe by Amy Lyons! She’s combined carrots and coconut flakes as the base, added nutritional yeast for an extra dose of “cheese”, acv for a little tang, and garlic, cloves and jalapeno to turn up the flavor and heat. We could all benefit from consuming more kale on a regular basis; after-all it’s high in protein and loaded with minerals such a magnesium, calcium and iron and critical vitamins such a Vitamin A, K and C. With so many tasty options it’s easier than ever to add more kale into your diet. Enjoy!
2 1/2 cups carrots, chopped
2 cups finely shredded dried coconut
1/2 cup nutritional yeast
2 garlic cloves, minced
2 jalapenos, chopped
2 tsp cider vinegar
2 cups filtered water
sea salt to taste
2 bunches kale, washed and torn into bite sized pieces
1) In a high speed blender, combine all of the ingredients but the kale until smooth.
2) Combine with the kale in a large bowl, and massage batter into the kale with your hands until it is coated.
3) Spread out on 2 lined dehydrator sheets and dry at 115F for about 24 hours until completely dry and crispy.