I have been making kale chips for a while now. Not only is kale one of Chuck’s favorite foods, but when covered in toppings and dehydrated until crispy, it doesn’t even taste like kale. I swear if you close your eyes when you eat them, they almost pass for junk food. Almost.
These are so coveted in our house that once I even hid a sandwich bag full of them in the back of the pantry, only to have Chuck come home early and catch me in the act of eating them. When I played it off like I wasn’t chowing down on a secret batch of kale chips, he ever so smugly pointed out the lingering bits of green in my teeth.
And just in case you still aren’t convinced about how good my kale chip recipe is, I’ll have you know it has won awards. Ok, one award. At Chuck’s office Thanksgiving party last year. But I’m counting it.
Award-winning Kale Chips
2 small bunches kale
1 c whole raw cashews
1 c nutritional yeast (I get mine from the bulk bins at Whole Foods)
1/2 c water
1 tsp garlic powder
1 tsp sea salt
1 tsp paprika
1. Wash the kale. Remove the leaves from the thick stalk, tear leaves into 3 inch pieces and pat dry. Set aside.
2. Combine the remaining ingredients in a blender or food processor and puree until smooth. This mixture should be thin enough to easily coat your kale. If not, add water a tablespoon at a time until it reaches the right consistency.
3. Place half the kale in a large plastic bag. Pour in half the sauce mixture. Put in the remaining kale and cover with the remaining sauce mixture.
4. Make sure the bag is tightly closed, then shake the bag until the kale is evenly coated in sauce (sometimes I like to wash my hands and reach directly into the bag to make sure the sauce is evenly distributed).
5. Dehydrator cooking: Divide kale evenly among the trays of your dehydrator so that the pieces are barely touching and there is room for air to circulate. Dehydrate for 7 hours at 110 degrees or until chips are crispy,
6. Oven cooking: Pre-heat oven to 300. Line a baking sheet with parchment paper. Place kale on the baking sheet so pieces are barely touching. Bake for 30 minutes, rotating the tray halfway through baking. Turn the oven off and leave the kale chips in the oven for another 5-10 minutes, checking regularly to make sure they don't burn.