I posted earlier this week about how I have been adding nutritional yeast to my diet since it’s fortified with vitamin B12, and that I was working on a kale chip recipe using it. Well, it’s here!
This recipe is super yummy and super easy to make – and it’s good for you! I’m snacking on them now and I need to stop – too much of a good thing isn’t always good! I didn’t use crushed red pepper this time, but I think it would be a phenomenal addition, so I included it as an optional ingredient below.
Kaylee loves them so much that she keeps calling them potato chips, not kale chips. So if you have a picky eater, they might go for these. Zoë has yet to try them – although I’m sure if she tried them she’d love them.
If you’re not familiar with kale, you can read my post about the health benefits of kale.
- 1 large bunch of organic kale (I like the curly green kind)
- 1 cup raw organic cashews, pre-soaked
- 2 tablespoons filtered water
- 1 small lemon freshly squeezed organic lemon juice (no more than ¼ cup)
- ¼ cup fortified nutritional yeast
- 1 whole bulb of organic garlic, roughly chopped
- 1 teaspoon sea salt
- 1 tablespoon raw, organic honey
- 2 teaspoons garlic powder
- 1 teaspoon crushed red pepper (optional)
- Wash your kale and remove the kale leaves from the stalks (we feed our stalks to our rabbits, but you can compost them too).
- Place the kale leaves in a colander or a salad spinner to remove most of the water.
- Transfer your kale to a large bowl.
- Put all ingredients (except the garlic powder and crushed red pepper) in a blender or food processor, and blend until it’s smooth and creamy. It should still be pretty thick.
- Gently massage the cashew cheese into the kale until it is evenly coated.
- Sprinkle the garlic powder and crushed red pepper over the mixture so that it is distributed evenly throughout.
- Transfer the kale to your food dehydrator and make sure the leaves are spread out evenly throughout your sheets.
- Set your dehydrator at 115° F and let it run for around 8 hours. You want the kale to be dry and crisp. I find that I need to let it run for about an hour longer when I think it looks crisp.
- The kale would dry faster at a higher temperature, but in order for the kale chips to still be considered raw, they need to be dried lower than 118° F.
- If you like more texture, you can use granulated garlic instead of garlic powder (double to 4 teaspoons for granulated garlic).
- These kale chips do have a slight hint of lemon flavor. If you prefer less lemon flavor, you can substitute water for some of the lemon juice.
- You will have dragon breath after eating these kale chips, so be sure to brush your teeth before going in public!