Don’t worry if you don’t have a dehydrator – I don’t have one too but you can still make these healthy kale chips at home! This is kind of a messy dish. But this is why its perfect to make with your family. The younger members will love being hands on with their new favorite snack!
1 cup cashews
1/3 cup ground golden flaxseed
1/2 cup chopped sundried tomatoes
2 tablespoons of softened butter or ghee or olive oil
1 tablespoon oregano
1 tablespoon italian parsley
1 tablespoon crushed garlic
1 tsp white pepper
1 tablespoon of red pepper flakes. Its spicy, after all.
Bottle of FLAVOR GOD’s SPICY Seasoning
Preheat oven to lowest setting. My lowest is 180 F. Or if you have a handy dehydrator,
Apply parchment paper on to baking sheets.
Take your cashews and flaxseed and soak them in water overnight. If you’re in a rush, you may give them a press or two in a food processor and then soak for 4 hours. You’re waiting for a soft consistency.
The kale I used for this recipe is the regular kale. As in, NOT the Lacinato ones. However, you may use whichever kale species you favor but keep in mind, the regular kale leaves have a million nooks and crannies that zig zag through the leaf. This will help contain the yummy flavors of the coating. Just you see! You can substitute the Lacinato but I would substitute the actual Kale leaf for a different vegetable. Kale is perfect for chips because they are fibrous and thick enough to hold shape when they bake.
After you have washed and dried the kale chips completely, start tearing the kale into mouth-sized pieces. I say TEAR and I mean it. The reason behind this is because the kale will be able to be stored for a longer time. If you use a knife, the knife will cut through the plant cells. If you tear through, the cut line will be formed around the microscopic plant cells and will therefore preserve its hold for moisture and water. Theres a tidbit of science for you here – Thanks ALTON BROWN!
MAKING THE PIZZA COATING
In a blender or food processor, you’re going to incorporate the softened cashew and flaxseed mix in with the rest of the ingredients. Process it for about 2-5 seconds as you are looking for a creamy texture mixed with a little bit of clumps from the cashews and the tomatoes. Taste as you go. If you want it more spicy, add some red pepper flakes. If you want it more textured, add more flax or bits of cashews. Once its processed to desired consistency, set aside in a mixing bowl.
RUBBING IT DOWN
Now, with your hands, take a bit of the cashew cream pizza coating mix with middle 3 fingers and then rub it into the nooks of a piece of kale. You want to be able to coat the ends of the kale with chunks of coating while making sure the entire surface of the kale piece has a bit of grease on it. This will help crisp the kale chip. This part takes the longest but its the best part when you have helping hands! It will get messy!
Season with FLAVOR GOD’s SPICY SEASONING. This is another reason why I love Flavor God. You can add heat and flavor to your chips without having to use salt. Very healthy! Very spicy!
LAYING IT OUT
When you’re finished coating a chip, lay on your baking sheet and make sure that the kale pieces are not overlapping each other. However, it can be side-by-side. No need to have any space in between.
Now Bake or dehydrate until the kale chips have crisped. It takes a while depending on your oven.
Enjoy and have fun with your food!