2 bunches of kale
1 cup raw cashews
1/4 cup sunflower seeds
1 sweet red pepper, seeds and core removed
juice of 1 lemon
1 tsp salt
1 Tbs nutritional yeast
dash of cayenne pepper (or more to taste)
Place the nuts and seeds in a bowl of warm water for at least 4 hours to soak. No more than 6 hours or the cashews will get slimy. Strain the nuts, discarding the water.
Remove the tough stems from the kale and discard. Rip the kale into big pieces- these will shrink quite a bit so they don't have to be very small. Wash the kale well and shake off excess water.
If using an oven, bake at a very low setting (150F is great if your oven goes that low, but 200F is fine) and bake for a few hours, stirring every hour or so, until the kale is crisp and the coating is dry. Four hours seems to be the norm. If you have a dehydrator and would like to make "raw" chips, dry them at 105F for at least 10 hours, according to your machine's instructions. Allow to cool and store chips in an air-tight container. They will last for several days although they don't tend to stay around my house that long.
|These trays were overflowing when I put the them in the dehydrator.|
A few notes:
*I'm not an advocate for raw foods, but I have some friends that are. Recently, I was given a dehydrator and have been playing with it. It's nice to be able to free up my oven to make these chips that my raw-foodie friends will eat.
*Nutritional yeast can be found in natural food stores. It gives these chips their "cheesy" flavor and is full of B vitamins and 18 amino acids. This is NOT brewer's yeast. Nutritional yeast is thought by some to be a "superfood", unfortunately some brands form high levels of naturally formed MSG when heated during processing. Look for a light yellow color, which indicates low temperature processing. I use the Frontier brand.
*If you want a spicier treat, you can add more cayenne to give it a kick. I've also been tempted to try to add some garlic. I'll let you know how that goes.
*Feel free to play around with the nut ratio or skip the sunflower seeds altogether. These measurements are a very rough guide.
*I'm a big believer in soaking nuts and grains. It makes them easier to digest and allows more of the nutrients to be absorbed by our bodies. Nourishing Traditions by Sally Fallon Morrelli is a great resource for information on soaking nuts and grains.