Kale Chips

Why Kale?

Kale, a form of cabbage, is loaded with fiber. One cup of kale provides twice the daily requirement of vitamin A, lots of vitamin C and over a thousand times the RDA for vitamin K! Kale is full of fiber and phytonutrients. It produces sulforaphane which is a natural cancer-fighter that signals the liver to produce cancer fighting enzymes. Kale has high amounts of carotenoids that protect your eyes from ultraviolet light and other major issues. It even helps prevent cataracts.

Ingredients:

2 Bunches Organic kale

Directions:

Remove the tough spine and tear into bite size pieces (keeping in mind that the pieces will shrink in size as they are dehydrating). Wash and spin dry kale, then put into a large mixing bowl. Using your hands, massage the mixture into the kale until all peaces are evenly coated.

Place on dehydrator sheets and dehydrate at 115 for 6-8 hours or until crisp.

Coating mixes

For salted chips:

3 Tbsp Organic cold-pressed olive oil

1 tsp Sea salt

For smokey chipotle chips:

1 clove garlic

1 Cup Cashews, soaked at least 8 hours, rinsed and drained

1/3 Cup Filtered water

2 Tbsp Organic cold-pressed olive oil

1/2 Tsp Smoked paprika

1/4 Tsp Chipotle (spice)

Pinch Sea Salt

Put all of the ingredients in food processor and process until smooth.

For Asian chips:

1 Cup Raw almonds (soaked over night)

1/8 Cup Onion

2 Tbsp Organic cold-pressed olive oil

1 Clove Garlic

1 1/2 Tbsp Miso paste

1 Tbsp Thyme

1 Tsp Apple cider vinegar

1 Tsp Mirin

1/8 Tsp Tumeric

Put all of the ingredients in food processor and process until smooth.

For Tahini chips:

1 Tbsp Organic cold-pressed olive oil

1 Tbsp Tahini (sesame paste)

3/4 Tsp Balsamic vinegar

1 Tsp Grated garlic

Dash Crushed red peppers

Salt and pepper to taste

Put all of the ingredients in food processor and process until smooth.