Raw Kale Chips

 Who Needs Potato Chips When You've Got These?!

Serves 2-3

1 Bunch of Kale
1/2 Red Bell Pepper, Chopped into 1" Chunks
4 Tbsp. Brags Liquid Aminos
1 Tbsp. Cold Pressed Sesame Oil
1 Tsp. Raw Agave Nectar 
4 Tbsp. Nutritional Yeast
Food Dehydrator (See note at bottom if you don't have one)

Take the ribs out of the kale and tear the leaves into bite sized pieces. Rinse and dry the kale and set aside in a large bowl. A salad spinner is super helpful, but if you don't have one, you can dry the kale by bunching it up in a tea towel or cheese cloth and spinning it like crazy. You may want to do it outside, because water flings everywhere. In a blender, food processor, or, my personal favorite, Magic Bullet combine the red bell pepper, Brags, oil, agave and nutritional yeast. Blend until smooth. Adding a little bit at a time, pour the dressing over the kale, mixing as you go. Once fully coated, place the kale onto the drying racks, making sure that the pieces don't overlap. If you have an el cheapo dehydrator, like I do, you should rotate the trays every few hours. I have to say, although I would LOVE a top of the line Excalibur Dehydrator, the Ronco Dehydrator I got at a garage sale does just fine. Dehydrate the chips until they are completely crispy.

*Don't fret if you don't have a dehydrator! You can still make these yummy chips. Instead of putting the chips in the dehydrator, just place them on a parchment lined cookie sheet. Put them in the oven on the lowest setting and check on them often. To be truly considered raw, food must be kept at 115 degrees or less, but that doesn't mean that un-raw kale chips won't taste just as good!


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