Spicy Kale Chips – Yum!

Did you know that Kale is 1,000 on the “ANDI” nutritional rating system? Unfortunately, raw kale is not something that agrees with everyone’s tastebuds.  In fact, if you don’t like raw Broccoli you will probably not like raw Kale.

So what is a frugal raw foodie to do? How do you combine great nutrition with mouth-watering taste?

You make KALE CHIPS, that’s how. I had 5 Kale plants growing in my garden before I realized that I didn’t really like Kale all that much. It’s ok in juice, mixed with a lot of other stuff, but I hadn’t found a way to eat it almost straight, that is, until now.

Spicy Kale Chips – Yum!

• 1 lb. kale, (washed & de-spined)
• 2 C. cashews (soaked for 1 hour)
• ½ – ¾ C. water
• ¼ C. nutritional yeast
• 2 Tbs lemon juice (juice from 1 lemon)
• 2 Tbs apple cider vinegar
• 2 cloves garlic
• 1 tsp smoked paprika
• 1/2 tsp chipotle (ground)
• 2 whole dried habanero (ground)
• 2 tsp coarse sea salt

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Put the kale in a large bowl and set aside. Blend the remaining ingredients in a food processor. Poor the mixture into the bowl with the kale and massage gently until each leaf is coated. Dehydrate kale at 115 degrees for 8-10 hrs or until crispy. Enjoy. You can see the step-by-step pics here on Facebook.

The only downside to dehydrating is that our oven uses a lot of electricity to do this. One more reason I need to build the solar powered dehydrator, and soon.