Kale Chips

We are in weird times. My latest objective is working around the clock to make sure that absolutely no fresh food that I can get my hands on will go to waste.

I have been very lucky to accept large bags of prepped kale and since I haven’t had a trip to the grocery store in two weeks for any junk food – well, what better use for this than kale chips! (all the taste of junk and all the goodness of kale).

This recipe calls for about 3 – 4 bunches of kale. You can use flat dinosaur kale as shown here, but I also like the winter curly kale best as I find it holds the cheesy, cashew goodness in it’s folds.

I dehydrate my chips in an excalibur dehydrator, but I realize most people won’t have access to this. You can also do kale chips in the oven which I will outline below.

  1. Preheat oven to 200ºF. Line 2 large baking sheets with parchment paper, set aside.
  2. Wash the kale and pat dry.
  3. Remove the stems by tearing kale off into large, palm-sized leaves and place in a large bowl.
  4. In a food processor or high-powered blender, make the cheese sauce by processing the remaining ingredients (not the kale) together until smooth. This may take a few minutes and you may need to scrape the sides of your food processor or blender during this step.
  5. Add the sauce to the bowl of kale leaves and massage kale and sauce together until leaves are evenly coated. I really get in there and break down the leaves
  6. Spread the kale in a single layer on two large baking sheets (or on dehydrator trays if using a dehydrator)
  7. Bake for 1 hour. Flip and bake for another 30-40 minutes or until dry and crispy.
  8. Cool and store in an airtight container.

In these strange time you can also use up things that you may have in your pantry. I did another batch with a jar of sundried tomatoes instead of the roasted peppers. Feel free to experiment with the flavours.

Enjoy! I guarantee these won’t last long!

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