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Raw Kale Chips

This is a great recipe for eating summer kale. Summer kale is never as sweet as winter kale and the flavors in the chip sauce really mask any bitterness in the leaves.  The original recipe from the “Everything Raw Cookbook” calls for pine nuts. The friend that originally made the chips for me used pine nuts with delicious results, but I conservatively chose cashews in their place with equally tasty results. Don’t worry about making too many.  They’ll probably be gone before they’re done dehydrating or cooking. They’re that good. Actually, I make them sometimes and don’t dehydrate or bake them at all, just eat them as is. I did this with kohlrabi leaves last week as well with a little bit more textual difficulty, but still manageable.

 

6 C Kale, rib removed and greens ripped into smaller card sized pieces

1 C Cashews (soaked for 4 hours, then rinsed)

¼ C Tamari – wheat free soy – or just use soy

¼ C Lemon juice

¼ C Olive oil 

1 T Onion powder or 1 small onion

 1 Clove garlic

½ t Salt

¼ C Fresh or frozen basil

 

Combine all ingredients minus basil and kale in food processor or high speed blender. Stir in basil. Pour mixture over kale and integrate. Spread on dehydrator trays or baking sheet. Unbake at 115º for 4 hours. Or cook at 200º for 2 hours in oven. Or cook at higher temp for shorter, but make sure paste doesn’t burn.

 

VARIATION:

2 bunches kale, broken into large pieces by hand; works best with lacinato kale

Dressing:
1/4 c sesame tahini
1/2 c apple cider vinegar
1/2 c water ~ more if needed
1/4 cup fresh parsley
1/4 cup nama shoyu
2 scallions
1 clove garlic
1 lemon, juiced
1/4 t. sea salt

Place kale in a large mixing bowl. Combine all ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.

Place kale onto a Teflex sheet or parchment paper, on top of a mesh dehydrator screen, and dehydrate for 4 hours @ 110 degrees. You'll need to use two trays. Rotate kale occasionally to dry uniformly.

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