Jalapeno Lime Kale Chips
All I can say is that we love kale chips! If you had to binge on one snack only, this is it! Unfortunately, the price point at the grocery store can’t compete with potato chips. So this is probably one of the best reasons to invest in a good food dehydrator so you can make these tasty treats at home. Our food dehydrator has paid for itself in dividends with the amount of kale chips we have made with it!
So with the nice winter weather we have experienced lately, I have been craving more of a summer type of flavor. We had just made salsa so we had some leftover ingredients along with a ton of kale from the farmers market. So I soaked some cashews and got to work just a few hours later.
- 3 Bunches of Kale, washed, stems removed
- 1 cup Whole Cashews, soaked 4-6 hours
- 1 Jalapeño
- 1 Lime, zest and juice
- 3/4 teaspoon fresh grated Ginger
- 2 teaspoon Rice Vinegar
- 1/2 teaspoon Sea Salt
- 1 cup Water
Start by soaking the cashews in a bowl of water in the fridge for at least 4 hours. Then drain and rinse the cashews. Next it’s time to prep the big pile of kale leaves. Rinse the leaves thoroughly. Using a large pot 8 quart pot, start tearing the stems from the leaves and placing the leaves into the large pot. The 3 bunches of kale should fill the pot.
The sauce is next. This works best in a high powered blender. Measure 1 cup of water into the blender and then add the cashews. Using a grater, zest the lime into the blender, followed by cutting the lime in half and squeezing the juice into the blender as well.
Now add the jalapeño, vinegar, and salt. Blend for about one minute or until the ingredients are well incorporated.
Now the fun part, remove about 2/3 of the kale leaves from the pot and set aside. With the remaining kale leaves still in the pot, pour a little bit of the sauce at a time on the leaves and begin mixing it over the leaves with your hands. Be sure to really get the coverage even on the leaves, as well as in between all of the little creases and folds. Continue adding some more kale with a bit more sauce and mixing with the rest of the kale already in the pot. You will have plenty of sauce for the job, and we always end up with sauce leftover that we save as a tasty dip for veggies!
Next, lay the leaves out flat on the dehydrator trays. I dehydrate on high (155°F) for the first hour, and then turn it down to 115°F for the remainder of the time. Total dehydrating time is about 5-6 hours, depending on how much sauce was used.
**I can already here the some of the raw foodists out there yelling at their computer screen “but these aren’t raw!” No need to worry, these kale chips still are. Cooking at the higher temps for the first hour will not raise the internal temperature of the food above the threshold (118-140°F) where enzyme breakdown begins. This is due to the high moisture content in the early stages and high amounts of evaporation which is cooling and keeping the kale at a lower, “live” temperature. This really helps to speed things along. After the first hour, we lower the temperature to a point that will not raise the internal temperature of the food as the moisture levels decline and there is less cooling due to less evaporation. For the aviation nerds, just reference the effects of latent heat of evaporation 🙂 **