Kale Chips

Kale chips are amazing!  I have not met anyone, adult or child that does not like them.  If you like chips, and know that they are not the best for you, then you will most likely get addicted to kale chips.  The key to this recipe is the cashew “cheese” mixture you make first to coat the kale pieces. 

To make raw kale chips with all the enzymes intact, you need to dehydrate the kale in a dehydrator at 115F.  If you do not have a dehydrator, then you will have to bake the kale and lose the enzymes.

To bake kale chips, place kale on parchment paper lined cookie sheets.  Then bake at 250F for about 30 minutes or until the kale and cheese is crisp.  You may need to bake for longer or shorter as ovens vary. 

Below is the onion and garlic version, but feel free to make your own version by adding different herbs and seasonings.

Joanne Levesque RHN, Pure Med Office Manager and Holistic Nutritionist

Makes two large zip lock bags worth 2 large bunches curly kale or dino kale, stemmed removed, washed and torn into large bite size pieces. 2 cups raw cashews, soaked in water for 2 hours 6 tablespoons nutritional yeast 1 teaspoon sea salt Juice of one lemon 1 cup water 1 clove of garlic, chopped ½ of a small onion, chopped Drain and rinse the soaked cashews and place in a food processor.  Add nutritional yeast, sea salt, lemon juice, water, garlic and onion.  Process until the mixture looks like ricotta cheese.  Place kale in a very large bowl.  Pour cashew “cheese” over kale and toss with tongs or your hands to coat all of the kale. Place the kale on dehydrator racks, shake a little bit of sea salt over the kale and then dehydrate for 12 hours at 115F in a dehydrator.  Alternatively, you can bake the chips on parchment paper lined cookie sheets at 250F.  Bake for about 30 minutes then check kale chips to make sure they are crisp.  You may need to bake longer.