Kale chips are a great way to satisfy your snack tooth but also a great way to get a load of nutrients in at the same time. You will find that these get inhaled by everyone in your home. They may not even make it the full 8 hours in the dehydrator! It’s happened to me before.
Kale is very high in Vitamin K, Vitamin A, Vitamin C, calcium & iron. Talk about a nutrition powerhouse! These are best dehydrated but can be baked, but they crispen up much nicer in the dehydrator. Another option is setting your oven to the lowest temperature, propping the door open slightly and dehydrating them that way!
Beware! These are spicy!
Chipotle Kale Chips Recipe
Ingredients:
½ cup cashews, raw
2 chipotle peppers in adobo sauce
½ orange or red bell pepper
½ tsp Celtic or Himalayan sea salt
1 tbsp lemon juice
¼ cup purified water
1 head kale
Instructions:
- In a blender, puree cashews, chipotles, bell pepper, salt, lemon juice and water until thick and creamy with no chunks.
- Wash head of kale and tear into bite sized pieces.
- In a large bowl massage cashew dressing into kale leaves until every bit is well-coated.
- Spread out on a dehydrator tray and dehydrate at 114°F for about 8 hours. Option to bake: Bake at 300°F for 30 minutes or until crispy.
- Curl up and watch a movie.
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