Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding & Company, seasoned with nutritional yeast, which lends a cheesy flavor to satisfy your cravings. One recipe makes two one-gallon plastic re-sealable bags’ worth.
Be sure to purchase ultra-fresh organic vegetables for this recipe.
If you don’t have a dehydrator they can be laid out on a rack or over a pan in the oven with the temperature set as low as possible. The time to dehydrate will be greatly reduced, probably to about an hour or even less.
- 2½ Cups raw cashews
- 2-3 red Fresno peppers, stemmed and seeded
- 1 large (Holland type) red bell pepper, stemmed and seeded
- 2 Tablespoons nutritional yeast
- 2 Teaspoons mineralized sea salt
- 1-2 Teaspoon lemon juice
- 3 bunches curly kale
Soak the cashews in water for 3 to 4 hours.
Combine with the Fresno peppers, bell peppers, yeast, salt, and lemon juice in a blender. Purée. Taste the mixture, and if it needs it, add more salt or lemon.
Strip the stems from the kale leaves. You can do this easily by holding the end of the stem in one hand, and firmly running the other hand up the sides of it, dislodging the leaf. The tough part of the stem will come off, leaving the tenderer part intact.
In a large bowl combine the kale with the blended mixture. Using your hands, distribute the mixture as evenly as possible. Lay the leaves onto dehydrator racks, crowding them but not stacking them. Dehydrate at 105 degrees F until very crisp, 12 to 16 hours.
Store the chips in re-sealable plastic bags. Be warned, if you don’t get them dry enough, they will soften in the bag
The chips will be a tasty snack!