Kale Chips 3 Ways

In an attempt to keep finding new healthy foods my kids will eat, I decided to play with kale chips.  I had made them before and assumed my daughter wouldn't touch them, but I had a hankering for some so I figured I'd bring Addison in on the fun and hope she didn't have to choke it down.  I mixed the coatings and while she ripped the kale, 'massaged' the dressings into it and spread it on the dehydrator trays.  The result?  3 tasty flavors of chips that she actually ate and begged for more!  The Cheezy Chipotle were both of our favorites but we enjoyed them all.  I only used a 1/2 bunch for each recipe, but you can easily double it.  One half bunch of curly kale yielded 2 1 full tray of chips for us. 

I have a 9 tray dehydrator.  If you do not, you can still make these.  You can either purchase a regular 3-5 tray round dehydrator from your local home store for around $30 or you can dry them in the oven at a super low setting for a few hours. 

*Note: I soaked my cashews prior to use.  Some people ask why raw food generally uses soaked nuts and it is because soaking them removes the 'enzyme inhibitors' and allows us to utilize the maximum amount of nutrients and enzymes that the nut has.  Soak cashews for 30-60 minutes, rinse and let sit in a colander for about 20-30 minutes to drain. 

Cheezy Chipotle Kale Chips
1/2 bunch kale
3/4 c soaked cashews
1/4 c nutritional yeast
1/2 tsp onion powder
1 garlic clove
3/4 tsp chipotle powder
1 tsp raw honey
juice from 1/2 lemon
1/2 tsp apple cider vinegar
1/4 tsp salt
1/4 c filtered water

Rip kale leaves from ribs and put into a bowl.  Using a high speed blender, mix the remaining ingredients until smooth.  Scoop onto kale and using your hands, dive right in and mix it all until leaves are evenly coated.  Spread leaves onto dehydrator tray and dehydrate at 104 degrees for about 8 hours, give or take until desired done-ness is reached.

Honey Mustard Kale Chips
1/2 bunch kale
3/4 c soaked cashews
1/4 c nutritional yeast
1/4 c raw honey
1 tsp apple cider vinegar
3 tsp dry mustard powder
1/4 tsp salt
juice of 1/2 lemon
1/8 tsp onion powder

Rip kale leaves from ribs and put into a bowl. Using a high speed blender, mix the remaining ingredients until smooth. Scoop onto kale and using your hands, dive right in and mix it all until leaves are evenly coated. Spread leaves onto dehydrator tray and dehydrate at 104 degrees for about 8 hours, give or take until desired done-ness is reached.

Savory Sun Dried Tomato Kale Chips
1/2 bunch kale
2 tbsp sun dried tomatoes, not packed in oil
1/4 c water, plus 3 tbsp
1/2 c pine nuts
1/2 tsp sweet white miso
2 tbsp nutritional yeast
1 clove garlic

Rip kale leaves from ribs and put into a bowl. Soak sun dried tomatoes in 1/4 c water for 30 minutes.  Using a high speed blender, mix the remaining ingredients, including the sun dried tomatoes and the soak water until smooth. Scoop onto kale and using your hands, dive right in and mix it all until leaves are evenly coated. Spread leaves onto dehydrator tray and dehydrate at 104 degrees for about 8 hours, give or take until desired done-ness is reached.