Zesty Nacho Kale Chips Recipes
NACHO KALE CHIPS
These are uber kid-friendly. It's a great way to get extra vitamins (especially B-12 from the nutritional yeast) and protein (cashews, nutritional yeast) into tots. They taste like Doritos. Yum, yum, yum!
Provided by Serah B.
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove hard stalks from kale and set aside in a mixing bowl.
- Add remaining ingredients to blender and process until smooth, adding a little bit of water or more lemon juice if needed.
- Pour sauce over kale and mix until evenly coated.
- Lay out on parchment paper and dehydrate on low for about 10 hours, turning over halfway through--OR bake at 300F for 30 minutes, flipping over halfway through.
Nutrition Facts : Calories 283.5, Fat 17.7, SaturatedFat 3.4, Sodium 842.9, Carbohydrate 25, Fiber 6.7, Sugar 2.2, Protein 13.7
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- Clean kale leaves. If using Dinosaur Kale, remove ribs and stems (see NOTES) and tear into bite sized pieces. If using baby kale leaves, trim stems.
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- Wash your kale and remove all of the stems. Tear the kale leaves into bite sized pieces. Lay kale pieces out in a thin layer on some towels and let the water drain and the leaves to dry. You want to make sure the leaves are dry before tossing them with the sauce.
- In a high-powered blender or a food processor, combine all of the ingredients (except the kale) and blend until smooth and creamy. An immersion blender works well too. Make sure you taste for salt. I like lots of salt, but others may not like as much.
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