By Michael Alexander
Looking for a tasty way to get more greens in your diet? Then try this yummy raw/vegan chip recipe featuring one of the most nutritional greens you can find in the produce section: Kale. Quite simply, these chips are the bomb!
In addition to containing dietary fiber and protein, Kale is overflowing with minerals like calcium, lutein, iron, and vitamins A, C, and K. Moreover, as a dark green leafy veggie, it boasts phytochemicals and antioxidants, which are great for fighting chronic disease.
Mixed with a little cheeze‚ and a handy dehydrator, you will have a delicious, crisp-worthy alternative to your favorite salty chips without the empty calories, sodium, and trans fats. And, when you “cook” these chips at a temperature under 118 degrees, you maintain all the enzymes and nutrition to boot. Best of all, they will give even the biggest cheese head a whop on the noggin with the mouth watering goodness of the cheeze and the spice from the jalapenos.
Warning: these chips go fast, so be sure to make a double batch!
1 bunch curly Kale
1.5 cup raw cashews (soaked for a couple hours)
1.5 red/orange bell pepper, deseeded
1 jalapeno pepper, deseeded
Juice of one fresh lemon (3 tablespoons)
3/4 cup nutritional yeast
1.5 teaspoon sea salt (or to taste)
Combine all ingredients (except the Kale) into a food processor and blend for 1-2 minutes until you have a thick, creamy cheeze sauce.
Pour cheeze sauce over the kale in a large mixing bowl. Work the sauce into the kale with your fingers until it is evenly distributed–but not too evenly as you will love the chunks of cheeze once dehydrated.
Place on aerated dehydrator sheets and bake in your dehydrator at 110 degrees for approximately 4-5 hours. If you don’t have a dehydrator, you can always bake in the oven at 125 or 150, although it will no longer be raw.
Serve crispy and enjoy! To watch this recipe being made in real time, watch this episode.