Raw Dehydrated Cheesy Kale Chips Food

RAW (DEHYDRATED) CHEESY KALE CHIPS

Steps:

• Carefully remove stems and center ribs of kale leaves with a sharp knife, then coarsely chop until you have 4-5 cups of loosely packed leaves. Wash and thoroughly dry kale, place into a large mixing bowl and put aside.
• To the bowl of a high powered blender or food processor, add all remaining ingredients and blend until smooth and creamy with the consistency of a thick sauce.
• Pour sauce over kale and gently toss and then massage into the leaves to tenderise and ensure adequate coating of all leaves.
• Dehydrator: Line dehydrator trays with baking paper or tray liner sheets and lay out kale in a single layer with plenty of space between leaves for air circulation. Dehydrate at 50C/130F for 10-12 hours, or completely dry and crispy. Oven: Line baking trays with baking paper and lay out kale in a single layer with plenty of space between leaves for air circulation. Bake at 135C/265F for 20-25min or until the edges are browned.

KALE CHIPS (RAW FOOD - DEHYDRATED)

Steps:

• Set walnuts on to soak. They foam a bit, so go ahead and rinse them too.
• While the walnuts are soaking, wash and trim kale, removing the woody spines and chopping into fairly large pieces (about half the size of your palm). It is OK to "cheat" and purchase the washed, chopped kale. It just speeds the project along. ;D.
• Load first 7 ingredients (walnuts through pepper) into blender and pulverized into a smooth paste.
• In a large bowl, combine the kale and walnut mixture, massaging the walnut paste into the little curls of the kale.
• Line up the chips on the screen of your dehydrator. Sprinkle with sea salt.
• Dehydrate at 110-115 degrees F for about 5-6 hours. Sampling for doneness allowed, just leave some for the rest of the family!

DEHYDRATED KALE CHIPS

Steps:

• Gather the ingredients.
• To prepare the kale, strip the leaves away from the leafstalks and tough midribs. You don't want to dry the whole leaves, as the midribs will end up with the consistency of twigs, and they are not tasty. Compost the leafstalks or save for soup stock.
• Wash the kale leaves and dry them well in a salad spinner or by gently rolling the leaves in a clean dish towel.
• Tear the washed and dried leaves into just slightly larger than chip-sized pieces; they will shrink slightly as they dry.
• Toss the kale in a large bowl with the extra-virgin olive oil and the salt. Massage the leaves well with your clean hands. All of the leaves should be more or less evenly coated with the oil.
• If you like spicy flavors, add a dash of cayenne pepper.
• You could also add nutritional yeast for a cheesy flavor.
• Spread the leaves on the dehydrator trays in single layers. Do not crowd the leaves, or they will not dry evenly. It is alright if the leaves touch, but they shouldn't overlap too much. Now dehydrate the chips.
• Dry the kale at 145 F / 63 C for 1 hour.
• Reduce the heat to 115 F / 46 C and dry for an additional 3 to 4 hours until crispy dry.
• Transfer to airtight containers, or vacuum seal for longer storage. Enjoy.
• Dry the kale at 110 F / 43 C for about 8 hours (overnight or while you're at work).
• Transfer to airtight containers, or vacuum seal for longer storage.
• Enjoy.