CHEESY KALE CHIPS

April 15, 2017
Jillian Love

Servings:

approximately 8

Ingredients:

1 large bunch of curly kale
1 cup raw cashews or macadamias – soaked & rinsed
2 Tbs white miso
¼ cup fresh lemon juice
½ cup hemp seed

Directions:

  1. Soak the nuts for 1 hour then rinse well.
  2. Washed kale and removed the curly leaf from the stem, save stems for juicing and tear leaves into bite sized pieces.
  3. In Vitamix Blender  blend nuts, miso and lemon with enough water to make a thick dressing.
  4. In large bowl mix dressing with kale leaves, gently tossing to make sure all leaves are well coated.
  5. Sprinkle in hemp seed and then lay out evenly on teflex sheets in Excalibur Dehydrator at 105 degrees Fahrenheit for approximately 8 hours or till fully dry and crunchy.
  6. Remove from sheet gently and enjoy or store in airtight container in fridge for up to two weeks.
  7. Alternate Baking Instructions: Preheat an oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper. Bake until the edges brown but are not burnt, 10 to 15 minutes.

 

 

 

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