I hesitate to share this recipe for kale chips with you because I’ve long believed that great food can—and should—be prepared beautifully and simply without special equipment. And this recipe requires special equipment!
Up until a couple of years ago, I was one of those people who never even looked at recipe that required a dehydrator. Until one day I bought one and IT CHANGED MY LIFE.
That may sound dramatic but honestly my dehydrator has opened a whole new world of food for me. It’s the best investment I’ve ever made (that AND my beloved Vitamix). It is by far my most used piece of kitchen equipment.
My good friend says she eats these kale chips for breakfast. I snack on them (more snack ideas are here). I serve them at dinner parties. My kids can’t get enough of them and I love gifting them to friends and clients. They keep for a long time refrigerated and are a lifesaver—wherever and whenever. My secret ingredient for this recipe is Stephen James’ Organics Pili Nuts. If you can’t wait for your order to arrive, substitute cashews.
Craveable Kale Chips Recipe
Craveable Kale Chips
Ingredients
For Step One:
- 1 cup pili nuts
- 1/4 cup cashews
- 1/4 cup sesame seeds
- 5 sun dried tomatoes
- 4 dates pitted
- Water for soaking
For Step Two:
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1 stalk celery
- 1/4 cup olive oil
- 2 1/2 tablespoons apple cider vinegar
- 2 tablespoons braggs amino acids
- 1 teaspoon cayenne pepper
- 1 teaspoon lemon juice
- 1/2 cup sunflower seeds
- 1-2 teaspoons salt or to taste
- 1 cup nutritional yeast
- 4-5 heads of curly kale
Instructions
Step One:
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Soak all of the ingredients in step one for 20-30 minutes.
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Drain and keep the water.
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Set aside and move to step two.
Step Two:
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Place all of step one and step two ingredients except for the kale in a Vitamix.
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Add some of the water from soaking the ingredients to achieve a thick but spreadable consistency.
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Remove from blender and place sauce in an oversized bowl.
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Using kitchen gloves, rub mixture into kale and ensure that each kale piece is covered in sauce.
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Spread in a single layer on dehydrator sheets.
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Dehydrate overnight or until crispy like chips.
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Store refrigerated in airtight container for one month.
This recipe was first posted and shared by one of my favorite sites for all things Hong Kong, dimsome & thensome.
