Love greens? Then what better snack than a crispy kale chip? It's great way to incorporate greens into your diet. We use the curly green kale to make these chips, but with all the different kinds of kale available there is plenty of room to experiment with other varieties. Use the round thin Each Chip form (C100) for a delicious crispy chip or use the thick Eash Chip form (C200) for a thicker, softer chip to eat with your favorite dip.
Equipment needed: Blender, Dehydrator
Use the C100 - thin round or C200 - Thick round Easy Chip form
4 cups packed kale leaves, stems removed
1/4 cup avocado oil
1/4 cup freshly squeezed lemon juice
1/4 cup raw tahini
1/2 cup raw pumpkin seeds
1 cup raw cashews
1/4 t cayenne pepper
1 t Himalayan pink salt
1 cup pure water
- Put all ingredients except the kale into a high speed blender and blend until smooth. Remove the stems from the kale and coarsely chop. Tightly pack into 4 cups and add to the blender. Blend until a creamy consistency is obtained.
- Using the Easy Chip form, spread onto the Teflex sheets. Dehydrate for six hours then remove the Teflex sheets and continue dehydrating for approximately 18 more hours on the mesh screen. Store at room temperature or can be refrigerated.
Makes approximately 200 chips using the C100 form, and approximately 100 chips using the C200 form.