“Cheesy” Kale Chips – Serves 12
My friend Natural Chef Dana Miller developed this recipe to satisfy her kids’ craving
for the crunchy, cheesy snacks which are commonly full of
chemical additives. Her kids now prefer this version. Kids and
adults alike won’t escape the drawl of these crunchy treats
and you can serve them to everyone with confidence, knowing
that they are full of vitamins and minerals from the kale, red
pepper, carrot, and spices. The nuts provide quality fat and
protein, which make this a well balanced snack that will leave
you feeling fuller, longer. Because this recipe is dairy-free, these
delicious snacks are great for those with a dairy intolerance.
Now the only problem will be keeping them on hand!
2 large bunches curly leaf kale
For the coating
½ cup raw sunflower seeds, soaked for 1 hour in water
1 red bell pepper
1 cup nutritional yeast, to taste
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs sweet paprika
2 tsp ground mustard powder
1 tsp chipotle chili powder
2 tsp maple syrup
1 tsp sea salt
Juice of 1 lemon
1. Carefully remove the thick stems of the kale and tear into
bite-size pieces. Wash and thoroughly dry kale with a salad
2. Place the rest of the ingredients in a food processor to make
the coating. Blend until smooth (it will take a while). You will
need to stop the machine and push ingredients down several
times to get a really smooth paste.
3. Using your hands massage the coating onto the kale pieces.
Make sure that the coating gets inside the curls.
4. Place the coated kale leaves on the lined dehydrator trays or
on a parchment lined non-insulated cookie sheet (don’t worry
about flattening, they are better bunched up).
5. If you have a dehydrator, set at 105° F and allow to dehydrate
overnight (this method is preferred).
6. If using the oven, place in a 250° F oven for about 60
minutes, until browned and crisp. Be careful not to burn.