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Raw “Cheezy” Kale Chips

Kale chips have got to be one of my favourite snacks of all time!

For starters, they’re savoury! I find that SO many snack options are sweet OR the savoury options aren’t what you’d want to be eating on a regular basis *hello potato crisps, you’re not an everyday food*!

Don’t get me wrong, I love nuts & seeds, and they’re definitely a “go-to” snack, but sometimes they get a little boring!

So if you, like me, tend to keep your sugar intake on the lower side, you’re looking for a savoury snack option or you’re just wanting to mix it up a little – try these delicious “crisps” out!

As well as adding in an extra serving of vegies, you’re getting some protein & fat from the cashews & olive oil and even a little metabolism boost from the cayenne pepper!

Remember to drink plenty of water when you’re eating these little guys though, because as they’re dehydrated they will absorb a lot of water in your body!

Let me know how you go adding this an awesome snack into your repertoire!

kale-chips2

Ingredients
1-2 bunches of kale
1C cashews (can soak in filtered water for a couple of hours first for easier blending)
¼C nutritional yeast

⅓C water
2 Tablespoons olive oil
1 garlic clove, optional
1 teaspoon sweet or ½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
pinch Himalayan salt

Method

  1. Wash and dry kale leaves. (Using a salad spinner makes this really easy!)
  2. Remove the spine and tear into small pieces. (Remember they’ll shrink as they dehydrate.)
  3. Place kale in a large bowl.
  4. Blend all remaining ingredients in a Vitamix or food processor until smooth. (You want the sauce to be quite thick. If it’s too thin, it won’t stick to the kale!)
  5. Pour “cheeze” over the kale & massage until the leaves are well coated.
  6. Transfer coated kale to dehydrator trays and arrange in a single layer (if trays are mesh, cover with baking paper).
  7. Dehydrate at 68°C /155°F for 2 hours and then turn down to 46°C /115°F for approx. 3 hours (until the kale is crisp and the coating is dry)
  8. Store in a glass jar or airtight container for up to 2 weeks. Yum!

Notes

  • These can be made in the oven if you don’t have a dehydrator, by lining baking trays with baking paper, spreading out the coated kale in a single layer and choosing one of the following options:
    Option 1 – to keep them as “raw” as possible, put the oven on its lowest setting and let the kale dry out until the coating is crisp (approx. 2-3 hours).
    Option 2 – set the oven to 150°C/300°F and bake kale chips for approx. 35-40 min, turning over about halfway through cooking time.
  •  If the kale chips start to taste less “crisp” simply, put them back in the dehydrator for a couple of hours and they’ll be as good as new!

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