For those that were at the monthly membership meeting in October, this is the recipe for kale chips that Nancy mentioned. Thank you for sharing Nancy!
Kale Chips by Averie – Raw Vegan Recipe for 1 Bunch of Kale
1 cup cashews (soaked for a few hours)
1 medium red pepper
2 cloves of garlic
juice of half a lemon (3 Tbsp)
I don’t use this. 1/4 c Nooch (Nutritional Yeast) or more if you’re a fan of nooch.
I don’t use this. There seems to be enough salt on the cashews. 1 Tsp Salt (or to taste)
I don’t use this. Optional 1/2 Tsp Agave or 1/2 of a medjool date
Wash the kale (as best you can – it is very water repellant), remove tough stalks and toughest leaf veins. Tear the kale into palmish-size pieces. Drain off your soaked cashews. De-seed the red pepper and cut into ¼ ths. Chop up a couple of cloves of garlic.
Apply the coating to the kale by putting some of the kale pieces into a large bowl and adding a lump of the mixed ingredients, stirring to get kale pieces well-coated. Stir with a spoon as shown on the internet site. Add more kale, add more mixture, stir some more. When well-coated, lay out kale pieces on your sheet or pan. Try not to overlap too much; a little is ok.
105 degrees oven/dehydrator for 4-6 hours. The lower temps will preserve the valuable enzymes of the kale. Watch them carefully, so they don’t burn, because if you think broccoli stench is bad, … burnt kale is even naaaastier.
Dehydrate (or bake) ‘til crispy-n-crunchy. Everyone’s oven temps and desired kale chip crispiness level differs. Optional: flip once after a couple of hours.
When done, I find it easier to remove with a spatula. Store any extras in a sealed container (not a problem!). I also use the spatula to put the flakes into the gallon-size freezer bag for storage.