Just because you want something crunchy and salty doesn’t mean it can’t be good for you! Kale chips are the junk food darling of the raw world and they’re a cinch to make. Learn how with this simple, tasty, and extra cheesy recipe by Kerry Ogden!
This makes a great mock cheese sauce. Be sure to save some for spiralized noodles or for a dipping sauce paired with your favorite veggies.
1 large bunch of kale, washed and torn
½ cup sunflower seeds*
½ cup cashews**
1 red peppers, seeded and chopped
¼ cup nutritional yeast flakes
2 cloves of garlic, minced
½ cup white onion, chopped
4-5 sprigs of thyme
Juice of 2 limes (or lemon/lime combo)
1 teaspoon apple cider vinegar
1 teaspoon sea salt, or to taste
½ - 1 teaspoon onion powder
1/8 teaspoon turmeric
1) Wash and gently tear kale and put aside in a large bowl.
2) Blend remaining ingredients in a Vitamix.
3) Coat kale generously and gently massage with your hands.
4) Place Teflex sheets on dehydrator trays. Spread kale evenly, spreading out bits as needed to evenly coat.
Dehydrate for 8-10 hours at 110°.
Note: I like to flip the kale directly onto the dehydrator trays about an hour or so into dehydrating.
*Soak for 8 hours, rinse hulls away, drain and let sprout over night.
**Soak 4-6 hours in ½ cup salted water.