Kale Chips Raw Food Dehydrated Recipes

THE RAWTARIAN

Steps:

• 1. Get one large bunch of dry kale.2. Rip kale into gigantic "chips." Leave the kale quite big because they will shrink when dehydrated so try to leave each piece of kale quite big. Place in bowl.3. Add all remaining ingredients into the bowl on top of the kale.4. Mix all the ingredients together using your hands. Your hands will get coated in oil and spices, but trust me. You have to do it this way--it's the only way to get this raw kale chip flavouring mixture thoroughly mixed and on each leaf. Mix very very thoroughly by massaging the kale with your hands. You want to make sure the spices are quite evenly distributed.5. Place your chips in a single layer on parchment-paper lined dehydrator sheets. You don't have to lie them out perfectly; just make sure you don't have pieces lying on top of one another.6. Dehydrate for 1 hour at 120 degrees. Reduce heat to 105 and dehydrate for a couple more hours. Check on them quite soon, because small pieces will crisp up quickly and you can snack on them right away! Compared to most dehydrator recipes this raw kale chip recipe actually is pretty quick to make, and you can be enjoying them within a few hours. Don't eat them when they're still a bit soggy, they taste gross that way. Wait until they're totally dry and crispy.7. We usually tend to consume these raw kale chips really quickly, but they do keep quite well stored in tupperware or ziploc bags (provided that you've totally dehydrated them so that there's no moisture left in your kale chips - Ie. dehydrate them for 24 hours or longer!). So eat up! :)

DEHYDRATED KALE CHIPS

Steps:

• Gather the ingredients.
• To prepare the kale, strip the leaves away from the leafstalks and tough midribs. You don't want to dry the whole leaves, as the midribs will end up with the consistency of twigs, and they are not tasty. Compost the leafstalks or save for soup stock.
• Wash the kale leaves and dry them well in a salad spinner or by gently rolling the leaves in a clean dish towel.
• Tear the washed and dried leaves into just slightly larger than chip-sized pieces; they will shrink slightly as they dry.
• Toss the kale in a large bowl with the extra-virgin olive oil and the salt. Massage the leaves well with your clean hands. All of the leaves should be more or less evenly coated with the oil.
• If you like spicy flavors, add a dash of cayenne pepper.
• You could also add nutritional yeast for a cheesy flavor.
• Spread the leaves on the dehydrator trays in single layers. Do not crowd the leaves, or they will not dry evenly. It is alright if the leaves touch, but they shouldn't overlap too much. Now dehydrate the chips.
• Dry the kale at 145 F / 63 C for 1 hour.
• Reduce the heat to 115 F / 46 C and dry for an additional 3 to 4 hours until crispy dry.
• Transfer to airtight containers, or vacuum seal for longer storage. Enjoy.
• Dry the kale at 110 F / 43 C for about 8 hours (overnight or while you're at work).
• Transfer to airtight containers, or vacuum seal for longer storage.
• Enjoy.

KALE CHIPS (RAW FOOD - DEHYDRATED)

Steps:

• Set walnuts on to soak. They foam a bit, so go ahead and rinse them too.
• While the walnuts are soaking, wash and trim kale, removing the woody spines and chopping into fairly large pieces (about half the size of your palm). It is OK to "cheat" and purchase the washed, chopped kale. It just speeds the project along. ;D.
• Load first 7 ingredients (walnuts through pepper) into blender and pulverized into a smooth paste.
• In a large bowl, combine the kale and walnut mixture, massaging the walnut paste into the little curls of the kale.
• Line up the chips on the screen of your dehydrator. Sprinkle with sea salt.
• Dehydrate at 110-115 degrees F for about 5-6 hours. Sampling for doneness allowed, just leave some for the rest of the family!

RAW VEGAN KALE CHIPS

Steps:

• Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
• Transfer to a large bowl.
• Place all the ingredients except the kale and the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
• Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of "cheese".
• Toss through the granulated garlic so that it is evenly distributed.
• Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.
• If you don't have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.