First of all I need to give full props to Angela Liddon, creator of Oh She Glows. The AMAZING vegan blog that blows my mind every time I see a new post. Her recipes are amazing, healthy and she takes gorgeous photos! ( I want to be just like her when I grow up!)

I tweaked her recipe just a tad bit so I could coat the kale chips in a creamy sauce and then dehydrate them kale chips, instead of bake. If you want to bake them check out the original post here. But if you do have a dehydrator and you want to have a new kale chip recipe to make every week. THIS IS YOUR LUCKY DAY!!!

Here we go....

Raw All Dressed Kale Chips
These awesome kale chips have been modified from the ‘oh she glows’ recipe Angela Liddon's All Dressed Oven Baked Kale Chips. They are delicious.

4 servings

Prepare ahead - Soak 1/2 cup raw cashews, covered in filtered water, for 4 hours
  • 1 large bunch kale, stemmed and ripped into large pieces
  • 1 cup raw cashews, soaked
  • 1 1/2 tsp. coconut oil
  • 2 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. onion powder
  • 1/2 tsp. paprika
  • 1/4 tsp. celtic sea salt, ground
  • 1/4 tsp. cayenne pepper
  • 1/2 cup filtered water, more if needed

1. Wash and dry Kale. Cut off stem and discard. Rip kale into large pieces and place into a large bowl.

2. Add sauce ingredients to a high speed blender and blend on high until smooth. Add more filtered water if the sauce is too thick.

3. Pour sauce onto the kale and massage into each leaf.

4. Grab three dehydrator trays with paraflexx sheets. Add kale evenly between the three sheets.

5. Dehydrate on 110° for 8-10 hours or overnight. Check crispiness. Serve.

6. Kale chips must be kept in an air tight container or bag and will last up to two weeks. Store in the cupboard.

*For an oven recipe take out the cashews and water. Use only 1/2 Tbsp. melted coconut oil. Mix with spices and massage into kale. Cover cookie sheets with parchment paper and lay kale chips on top, evenly. Bake in the oven at 300°F (150°C) on the middle rack for 10 minutes. Rotate the pan and then bake for another 20 minutes. When you take the kale chips out, let sit on the pan for 5 minutes. Then eat!

Kale chips should be stored in an air tight container or a Ziploc bag for up to 1 week. The kale chips loose their crunch the longer they sit.

Enjoy and happy dehydrating!


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