Roasted Red Pepper Kale Chips
Kale chips have become an addiction in our house! These crispy little green goodies are the best snack on the planet!
We all like to have something to nibble on throughout the day. The problem is, most of those snacks are made from processed/refined foods, loaded with oil, salt, sugar, and preservatives. There is no comparison to the nutritional powerhouse that are kale chips! These are a great whole food alternative for those times when you need a little something to energize your body, but don’t feel like sitting down for a complete meal. These work great for post-workout snacks too! Don’t forget to drink a lot of water as you much your way to bliss!
The prep for these are a bit more involved and while it is not a requirement, a food dehydrator really makes a difference in the finished product. You can cook these in the oven on low heat (as low it will go, usually 180-200 F°). If cooking in the oven, keep a close eye as they will go from being almost done to overcooked and burnt in a short time. Depending on the oven, you may need to leave the door cracked to help control the heat, and keep in mind cooking times will vary depending on the oven. The food dehydrator prevents this, as the heat is low enough to prevent real cooking, or burning for that matter.
- 3 Bunches of Green Kale (other types work, but will change the feel of the “chip”)
- 1 cup soaked Cashews (soaked at least 4-6 hours)
- 1 cup Nutritional Yeast
- 1/4 cup Bragg’s Amino Acids
- 2 Roasted Red Peppers
- 4 Garlic Cloves
- 1 teaspoon Paprika
- 1 1/2 – 2 cups of Water
Wash the kale leaves, taking care to get in between the ruffled parts of the leaves where dirt likes to hide. Then remove the stems. An easy trick to this is to lay the leaves flat on the cutting board, and then fold them in half. Notice that the stem is now exposed along the length on one side. While holding the leaves down with hand and fingers clear of the stem, cut right along the stem, parallel down the full length. Now repeat for the rest of the massive pile of greens! (this actually goes pretty quick). Or just fold in half and tear off pieces from center stem.
To make things go a little faster check out our favorite kitchen tool for de-stemming kale leaves!
Place the remaining ingredients in a high powered blender and blend until well incorporated. You may need to adjust the amount of water depending on the type of blender to allow the mixture to pull through. The finished consistency should be somewhat thick to allow the mixture to stick to the leaves and not run off. So add extra water a little bit at a time to prevent the mixture from being to watery and runny.
Pour blender contents into a large bowl. Grab a handful of the cut kale leaves dip into the blended mixture making sure to squeeze of excess coating. Now place the leaves on the dehydrating tray using the teflex sheet. Our favorite type of dehydrator is the Excalibur and the 5 tray version will adequately hold all the 3 bunches of kale.
The Excalibur has a temperature setting, so for the first hour dehydrate at 165 F°. Then turn it down to 115 F° for the remaining time. Usually a total drying time of 6-8 hours will be needed.
The dried kale chips take up a lot of room, so finding enough containers to place them can be tricky. They will keep for up to 5 days or so in an airtight container before they start to rehydrate from the moisture present in the air. If they are uncovered, then they will last in the fridge for 2-3 days before they begin to rehydrate. We tend to eat them before we run into that problem so dig in and enjoy!