4 bunches Organic Curly Kale
1 Organic Red Bell Pepper
2 cups Organic Cashews, raw
(or 1 cup sunflower seed butter if nut-free)
1 tsp. Onion Powder
1 tsp. Garlic Powder
2 tsp. Paprika
2/3 cup Lemon or Lime Juice
2 tsp. Lemon or Lime Zest
1/2-1 tsp. Sea Salt
Who cares if they are green... They're yummmmmmy and hit the spot when you need crunch! They are so packed full of nutrition, too!
For some of my clients, they are a weekly must have!
Cut this recipe in 1/2 if you have a small dehydrator.
Blend all your ingredients well. I like to make this a thick pate as the kale will be holding quite a bit of water from washing. Use the Kale to clean out the blender so you get every little bit! Knead the mixture into the kale to cover it all evenly.
Dehydrate at 135 degrees for 5-8 hours.
Or if you prefer your Kale raw:
Dehydrate at 130 for 45 min and then down to 105 until done. This could take up to a day or two to get crispy.
But that doesn't mean they last very long!
One of my favorite snacks of all time...
Kale chips... Come and get 'em!