This recipe fits nicely on 3 dehydrator trays. It’s ideal to leave an empty space above each tray for better airflow, and so kale doesn’t get crushed by the tray above it.EXTRA PREP TIME: - soak walnuts 4 to 8 hours
- dehydrate kale chips 5 to 6 hours (totally dry)
QUANTITY: 6 to 7 cups kale chips
Ingredients:
- ¾ c walnuts (to soak)
- 12 packed cups kale, after removing stems
- 1 c red pepper
- 2 stalks celery
- 2 green onions
- 2 cloves garlic
- ¼ tsp. sea salt
- 1 tsp. curry powder
- 1 Tbsp. Olive Oil
- 2 Tbsp. Lemon Juice
Soak walnuts 4 to 8 hours. Drain and rinse.
Remove stems from kale and place kale in large bowl.
Place all other ingredients in blender (except kale). Blend until smooth.
Pour mixture over kale. With hands, massage kale and mixture to thoroughly coat both sides of kale. Place coated kale on non-stick dehydrator sheets and dehydrate at 105 degrees until very crisp (5 -6 hours). Turn off dehydrator before removing the chips as they are light and will blow around. Allow to cool, then store in covered container in cupboard.
Alternate Coatings
- Instead of walnuts, use ½ c sunflower seeds and ¼ c pumpkin seeds, or ¾ pine nuts. Best to soak seeds 4 – 8 hours. Pine nuts don’t need soaking.
- Instead of curry, use cilantro, cumin, dill, oregano, parsley, or other herbs/spices. Use ½ to 1 tsp. dried or 1 to 2 Tbsp fresh.
- Pesto Sauce to coat kale: Blend 8 garlic, 1 c basil, 1 c pine nuts, 3 T lemon juice, ½ tsp salt, 1/3 cup water.
Sandra Butler
Raw Food Chef
250-862-1158
http://raw-food-kelowna.blogspot.com/
