Dehydrated Kale chips with cashew cheese...Yum!

Kale

Fresh from the Farm

Hilltop Hanover Farm on Yorktown Heights, NY

Washed and Spun

Dry and ready to be tossed with the 

Cashew Cheese sauce.

Break the leaves in half...leaving big pieces.

I like to remove the lower leaves from the stem.

The three key ingredients.

Nutritional yeast - 1/2 cup.

Raw Cashews  - 2 cups

Pepperdews (or red peppers can be used) - 1 cup

For 2 bunches of kale use

1 cup of cashew cheese sauce.

 Add the cashews and cover with water, add the pepperdews, nutritional yeast, sea salt and a pinch of cayenne. Blend until creamy...adjust to your taste.

Pour over the raw kale and mix with your hands...it needs to get in the folds of the leaves.

Racked and ready to dry.

3 trays with Cashew Cheese.

The bottom rack is just olive oil, salt, pepper 

and garlic powder.

I start out with the dehyrator on high for the first 2 two hours

Then adjust it to mid way for the rest of the time.

This batch seemed to take longer than previous

batches...with any drying, you need to keep

checking. The chips are done when they are crunchy.

Questions about dehydrating?  Just ask.

Kale chips can be done in a oven...but be careful not to burn them.  Turn the oven on high and get it real hot...then turn it off...when it get to about 200 degrees...place the tray of kale in the oven and put the oven back on to the lowest temp. possible...Keep checking...you might have to turn the oven on and off...so as to not over bake the chips.