November 16, 2010
Cheezy Purple Kale Chips
2-3 bunches, purple or curly kale
1 red or orange bell pepper, chopped
1 cup cashews, soaked a few hours. (You can also use sunflower seeds)
juice of 1lemon
1 tsp onion powder
1 Tbsp hemp seeds
1 Tbsp nutritional yeast (optional)
1/2 tsp sea salt
1/4 tsp chili powder, to taste
Remove center stem, tearing kale into large pieces.
Massage the mixture into kale, coating the front and back of each piece, and place on non-stick covered dehydrator tray and dehydrate at 115 degrees for 2 hours.
Transfer chips onto mesh tray and dehydrate for 4-6 hours at 110 degrees (or overnight), until crunchy. I have yet to make these and not eat half of them before they are done!
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