By Chef: Kerry Ogden
Posted: August 28, 2014
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.