Yesterday while shopping at my favorite local farmers market, I came across some yummy new products that they just started stocking. They came in lots of different flavors and looked very scrumptious! Sadly they were around seven dollars for one tinny tiny bag of them. What am I talking about.... Kale Chips! Good thing is that I have been making kale chips for years. So here are two super yummy recipes and I hope you try them. They might sound strange but they are better for you. With kale chips you don't have to feel guilty for eating a whole tray of them.
There are lots of different recipes from baking them in your oven, to dehydrating them. I have a dehydrator so I almost always make a batch before I go to bed and dehydrate at night. Good thing is that they do not require a dehydrator. You can simply bake them in your oven.
Super Easy Kale Chips
1 bunch curly kale
Preheat oven to 350, line cooking sheet with parchment paper. Rinse and dry kale. Remove thick middle by hand or with a knife. Cut leaves in to bite size pieces. In a bowl add olive oil, salt and kale. Mix till kale is coated. Put on cookie sheet. Bake till crispy. About 10 min.
Vegan Nacho Cheese Kale Chips
1/2 Cup Raw Cashew Nuts (soaked in water for a few hours, then drain)
1 Red Bell Pepper
1/2 Cup Lemon Juice
1/4 Cup Nutritional Yeast (find at any health food store)
1/4 tsp. Cayenne powder
2 cloves of garlic
2 Tbs. Yellow light miso paste (found near tofu)
1 Tbs. Apple Cider Vinegar
2 Bunches of Curly Kale
In a blender at everything BUT the Kale. Blend till smooth. Rinse and dry kale. Remove thick middle by hand or with a knife. Cut leaves in to bite size pieces. In a bowl pour blended mixture of the kale. Mix with hands fully coating every piece. Now you can either dehydrate this for 6 to 8 hours or you can put it on a wax covered cookie sheet in your oven. To make you oven in to a dehydrator you put it at the lowest heat, and bake till kale is crunchy. I will prop the door open a little.