Cheezy Kale Chips

I was first introduced to these scrumptious morsels of green goodness at OKC’s own 105 Degrees restaurant and quickly realized what a gem these truly are. I have yet to find a better way of being able to happily devour an entire head of kale in one day, make that one sitting. Since my love at first bite, I have scoured the internet in search of a comparable recipe to what I first had so I could recreate it at home. In my search efforts, I stumbled across this recipe which is similar, yet stands alone and is my favorite thus far. It combines the freshness of cilantro with the kick of jalapeño, giving these chips a welcoming bite.

Cheezy Kale Chips

• 1 bunch of Organic Curly Kale (washed, large stems removed, torn into bite size pieces)

Coating:
• 1 cup Raw Organic Cashews, (soaked 2 hours)
• 1 Organic Bell Pepper (Red, Yellow or Orange — (seeded and chopped)
• 1 Lemon (juiced)
• 3 Tablespoons Organic Nutritional Yeast
• 1/2 teaspoon Sea Salt (use more or less to taste)
• 1 large Organic Jalapeño ((seeded)
• 1 Bunch of Organic Cilantro (chopped)

Put coating ingredients in Vitamix or food processor, add cilantro at end. Blend until smooth. Using your hands, massage coating onto kale pieces getting it inside of curls. Squeeze all excess liquid from the kale. Put on teflex sheets (dont worry about flattening them, theyre better bunched up — I removed the drawer above to make room) and dehydrate at 105 overnight or until coating is dry. Slide onto mesh screens and dehydrate until very crispy.

TIP: Reserve leftover juices and use as a delicious salad dressing!

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One response to this post.

  1. […] of my weekly supply of staples and taste tested everything. This also included making my favorite Cheezy Kale Chips recipe which after squeezing all the excess juices from the kale, I reserve the juices and use it […]

    Reply

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