By Chef: Christian Bates
Posted: November 11, 2010
This snack/dinner item is healthfully addictive, but unlike potato and corn chips, it is bursting with minerals without the carbs and congestive cooked oils. Now you can make yours at home fresh, the Mexican-style hot pepper way!
- 4 large bunches of kale (Farmers Market or garden grown is best) — de-stemmed
- 2 Cups spring water
- 1 1/2 Cup sunflower seeds, pumpkin seeds, or sesame seeds or combination of all three, soaked
- 1 Cup hemp seeds
- 1/2 Cup cold-pressed organic olive oil
- 5 Brazil nuts, soaked
- Juice of 3 to 4 limes (or lemons, but limes really hit the spot with raw Mexican fair)
- 1/2 medium-sized heirloom tomato
- 1/2 medium-sized sweet bell pepper
- 2 medium-sized garlic cloves, peeled
- 1/2 teaspoon dried chipotle or cayenne
- 1/4 teaspoon dried jalepeno (or 1/2 teaspoon fresh)
- 1/4 teaspoon cumin seed
- 1 pinch dried habanero (careful not to get this under your fingernails)
- 1/2 bunch cilantro, de-stemmed
OPTIONAL: 2 teaspoons of your choice of medicinal mushrooms extract powders (reishi, cordyceps, chaga, etc)
OPTIONAL: 3 Tablespoons fresh aloe vera inner gel
1. Blend all ingredients except kale and cilantro on high until creamy
2. Add cilantro and blend lightly, keeping the cilantro in tiny bits, but not turning the batter into a homogenous green. Pour into the bowl of kale and sprinkle on:
3. Pour blended concoction over kale, sprinkle with 3 Tablespoons spirulina powder. Mix together with your bare hands, coating every kale leaf.
4. Spread thinly on dehydrator trays with sheets and dehydrate at 120*F or less for 24 to 48 hours.
To de-stem kale easily: hold the lower stem with one hand, take your other hand and pull out to the tip, stripping the leaf from the fibrous stem. Shred the leaves with your hands and place in a large bowl. If you don’t want to compost the stems, chop or dice them up and mix into fresh guacamole: this will make the guacamole take longer to be gobbled up! Fact: Guacamole is always eaten up faster than any other dish at a raw food potluck…at least until these kale chips came along!