Nov 18, 2013
Cheezy Ranch Kale Chips
If you’re a raw foodist, you’re no stranger to kale chips. The great part about them is that you can flavor them with whatever strikes your fancy. I love kale chips. What amazes me is how much you have to pay for them in health food stores, when they are SO easy to make. You don’t even need a dehydrator (unless you ARE a raw foodist). If you’re not, you can easily dry them in the oven with the temperature set to “WARM” and it takes a fraction of the time comparatively.
I didn’t intend for these to taste like cheese, but after they were done they tasted so amazingly cheesy that my son said I needed to call them Cheesy Kale Chips. And I didn’t even use any nutritional yeast in the recipe, which is always a sure bet for a cheesy flavor. But you can taste the ranchy dressing flavor in them, too. Wow. LOTS of flavor in these. Hope you’ll try them!
- about 10 kale leaves (any variety)
~ for the coating:
- 1 cup raw cashews
- 3/4 cup water
- 1 TBS chopped parsley
- 1 tsp dried dill weed
- 1 TBS lemon juice
- 1 tsp tamari
- 1 tsp onion powder
- 1 tsp garlic powder
|before drying in the dehydrator (I did some in the oven, too)|
- Place all coating ingredients in a high-powered blender and blend until smooth. Transfer to a bowl.
- Remove the thick inner stems of the kale leaves and cut the leaves into pieces about 3″ wide. It doesn’t have to be exact (they will shrink a bit though so don’t make them too small).
- Dredge each kale leaf in the coating. You don’t want them to be overly coated but enough that you will taste the flavor. If you make the coating too thick it will take forever to dry out.
- Place the leaves on a parchment-lined baking sheet (or on drying trays if you’re using a dehydrator).
- Bake on “WARM” until dry and crunchy (3-4 hours) or dehydrate overnight.
Makes about 4 cups of chips. Enjoy!