Raw Dehydrated Cheesy Kale Chips Food

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.

CHEESY KALE CHIPS

Steps:

• In a very big bowl, drizzle olive oil on the kale, then sprinkle on the nutritional yeast and salt. Stir up the kale and coat the leaves with the dressing with your hands.
• Lay out (not overlapping) on baking sheets and bake at 200F until they get crispy. Rotate racks and flip the chips once they start to get a bit crispy. Make sure to keep an eye on them to make sure they don`t burn, and if you notice certain chips ready much sooner than others, take them out in advance. Baking the chips will take about 40-60 minutes - It will be quicker at a higher temperature, but then you run the chance of burning them, and more nutrients are lost during the cooking.
• EXTRA TIPS: The best way to bake these is by using a food dehydrator, where you just lay them on the sheets and wait until they are nice and crispy, and they are raw, meaning that none of the nutrients are lost. This method will take several hours for them to be ready, but the taste will be superior. *****Nutritional yeast is deactivated yeast, it`s not alive, and it has a slightly cheesy flavor which many vegans like to use as a cheese substitute. It can be found at most health food stores and some big-chain grocery stores.

RAW CASHEW CHEESY KALE CHIPS

Steps:

• Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
• Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
• Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
• Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.