I honestly can not get enough of Kale Chip recipes – as soon as I make them they are pretty much eaten within minutes!
Great way to get my quota of greens.
This is quite a mild Kale chip recipe that I found on the internet after the Digger’s Club asked it’s followers what they do with their Kale. One kind follower shared this recipe and I tweaked it a bit.
Depending on how big the bunch of Kale is – you may need to adjust ingredients, just remember to taste as you go!
1 Large bunch of Kale, washed, de-stemmed and cut into large chunks
1 cup of white nuts, soaked for at least 2 hours (I used cashews and pine nuts)
6 sun-dried tomatoes
1 Tbsp. savoury yeast flakes
1 Tsp. salt (or to taste)
2 Tsp. paprika (or to taste)
2 -3 Tbsp. water (adjust as required)
2 – 3 Tbsp. olive oil
In a small food processor, blend all ingredients, except the Kale, until well combined. You don’t want to too make the mixture too smooth, it is great to have the seasoning sticking to the Kale, so not too much water and not too much processing. Mixture is best if it is a little like a hummus dip.
In a large bowl, add the Kale and the seasoning and olive oil (adjust as required). With clean hands massage the kale with the olive oil and the seasoning until all the Kale pieces are well coated.
Place on dehydrator racks and dehydrate overnight or until crispy and crunchy (115 degrees Fahrenheit). Makes about 2 trays worth.
The only thing to do now is to try not to eat them all!