Cheesy Calcutta Kale Chips
A healthy crunch!
- 3⁄4 pound curly kale (1 very large bunch or 2 medium bunches), stems and ribs removed
- 3⁄4 cup non-roasted, non-salted cashews
- 1 medium red bell pepper, seeded, deribbed and coarsely chopped
- 1⁄4 cup raw sunflower seeds, soaked overnight and rinsed
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons nutritional yeast
- 2 tablespoons diced yellow onions
- 1 tablespoon coconut nectar or maple syrup
- 1⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon sea salt
- Rinse the kale and remove as much of the moisture as possible using a salad spinner or paper towels. Tear the kale into bite-size pieces. Let the kale air out on a clean surface while you do the next step, so that it will be saturated with the dressing and won’t get weighed down by any water.
- Prepare the dressing. Combine the remaining ingredients in a food processor or blender and process until smooth.
- Place the kale and the dressing in a large bowl and mix well with your hands to ensure the leaves are well coated.
- If you are using a dehydrator, place the kale on the dehydrator trays, and dehydrate at 110°F overnight, or until crispy. Flip the kale about 12 hours into the dehydration process to ensure that all parts are crispy.
- If you are using an oven, arrange the kale on 2 baking sheets in a single layer, and bake at the lowest temperature, with the oven door cracked open. Stir the kale chips halfway through the baking process to ensure all parts are crispy. When I tested this method at my parents’ house, it took about 3 hours, and the lowest setting on their oven is 170°F. Everyone’s oven is different, though, so set timers and check along the way!
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