Kale chips recipe

This recipe is one of the many amazing creations you can find in the new e-book Nuts Over Nuts! which contains 50 raw vegetarian recipes created by V anessa Nowitzky (student of Victoria Boutenko). KALE CHIPS Recipe These chips are so fabulous you will never need regular chips again. Dried kale is surprisingly filling-- these nutritious and rich chips are a meal unto themselves. Each of the following recipes uses about 1 head of green kale. Ruffles have ridges- therefore curly kale holds the flavor best. Wash the leaves well; do not use a leaf if it has those little bugs that like to stick to the backs of the leaves. Don't use the woody stems. Tear large bite-sized pieces of the leaves into a large bowl and pour a sauce (recipes below) over the kale, massaging with your fingers until the kale is thoroughly saturated. Spread saturated kale pieces onto dehydrator trays with teflon sheets and dehydrate at 105° for 12- 15 hours. The leaves shrink and should emerge crispy. No dip needed for these chips, but a side of cherry tomatoes or sliced cucumbers helps wet the whistle. Hummus Kale Chips Light and lemony. • ½ cup sprouted pumpkin seeds • optional: ¼ cup sprouted sesame seeds • 1 clove garlic • 2 stalks green onion • 2 stalks celery • juice of one lemon • ½- 1 teaspoon cumin • ½- 1 teaspoon cayenne. Grind seeds well in coffee grinder. Chop all other ingredients and blend together in food processor. Follow directions (above). Sesame Kale Chips Call these Dragon Wings for their fire-breathing Asian flavor! • 1 cup sprouted sesame seeds • 2 medium plums (pitted, about ¾ cup chopped) • 1 stalk celery • 1 clove garlic • juice of ½ lemon • ½ cup chopped onion • 1 inch fresh ginger root, minced • Cayenne to taste. Grind sesame seeds in coffee grinder. Blend all other ingredients in food processor, finally adding ground sesame. Follow directions (above). Fat Free Kale Chips You will thoroughly enjoy this amazingly delicious fat free version! In the Vita-Mix, blend the following ingredients well without water (use the tamper): • 1 medium small zucchini • 1 large red, orange or yellow bell pepper • ¼ cup chopped onion • 2 stalks celery • juice of ½ lemon • 1 teaspoon cayenne pepper or to taste. Follow directions (above).