Ingredients:
2 bunches green curly kale
½ red onion
2 red bell peppers
1 cup cashew nuts
¼ teaspoon ground coriander seeds
1 lemon, juiced
½ teaspoon sea salt
1 inch slice jalapeno pepper
1 cup water
Instructions: Strip the kale from its stems, and tear the leaves into bite-sized sections. Place the prepped kale leaves into a large bowl and set aside. Next, place all of the remaining ingredients into a blender and blend thoroughly. Pour the blended mixture over kale and mix evenly with a large spoon. Place the mesh sheets onto your dehydrator trays. Remove every other dehydrator tray to give the kale chips enough space and airflow to dry. Spread the seasoned kale onto the trays and dehydrate at 105F overnight or until crunchy. Once they are fully dehydrated, place the chips into a large dry bowl and allow them to cool before you place them into an air-tight Tupperware container.
Recipe details
| Author: | Valya Boutenko |
| Posted: | 4 May 2015 |
| Yields: | 32 oz container of kale chips |
| Copyrights: | Raw Family Publishing |
Recent Works
Tea Popsicles
These simple frozen popsicles are quick and easy to make, and delightful to eat on a hot summer afternoon. …
Every Child’s Favorite
Always a winner, this is one smoothie even picky eaters will enjoy to the last drop. …
Gold and White Persimmon Pudding
Beautiful to behold and delicious to eat, this healthy dessert is the perfect treat for the holidays. …
Tis the Smoothie to Be Jolly
This simple blend is sure to lift your spirits this holiday season with its healthy nutrients and yummy flavor. …
Strawberry Daydream
Try this smoothie for a healthy dose of antioxidants, and a delicious refreshing dessert. …
Minty Sun Tea
This sweet sun tea is cooling and refreshing to drink, its the perfect drink for a summer afternoon. …