- 1 clove garlic
- 1 C Cashews, soaked
- 1/2 C Nutritional Yeast
- 1/2 C water
- 5 T Olive Oil
- 1/2 tsp Smoked Paprika
- 1/4 tsp Chipotle (spice)
- 1 pinch sea salt I based the recipe on this website's Rawmazing.com
I took the kale stalks and pulled the leaves from the main stalk because that is too woody. I also pulled the leaves into chip-sized pieces.
I love the strange leaf equivalent to skin tags that these had.
I then spooned the gloop into the bowl of torn kale pieces and mixed it in.
It doesn't look like much, but I pretty much had a bowl full of freshly torn kale, the gloop really weighed it down. One thing to note is that the dressing mixture will really build up in some balls and you'll need to wipe some excess off.
So the original recipe calls for 5 cups of prepared kale and the dressing as well. I thought I had 5 cups kale. I had about twice as much kale with the dressing on it than the dehydrator would hold, so I put the rest on parchment on four pans and tried to fit all the pans in the oven. We sorta had a kale chip overload in the kitchen.
I cooked the extras in the oven at 275 for about 20 minutes with the door cracked open. I shuffled the pans around to keep them from burning and to make sure they were crispy. When finished, the chips should be crispy but not burned and they should melt on your tongue. The dehydrator is still going, so I will update later.
Oh, BTW, kale is REALLY good for you.