Kale chips…I never quit trying new versions. And this one is different from most, the closest I have seen commercially or otherwise are these type. So where did I find my inspiration? From The Tastes of Ayurveda: More Healthful, Healing Recipes for the Modern Ayurvedic.
I was recently sent a copy of the new 2012 edition to review and came across the recipe on page 86. While I don’t follow the theme of the book I do find the recipes to be very interesting, considering they are all vegetarian. Many are vegan, raw and/or gluten-free as well. On the other hand…it might not hurt me to take the questionnaire at the start of the book to find out my body type and what I should/shouldn’t be eating. Or do I want to know (cringing)?
I chose the kale chip recipe because I love using my L’Equip Food Dehydrator, nothing like having an excuse to pull it out. Although an oven will work just fine to use. And I had found a lovely bunch of baby Dinosaur Kale at the farmers market this past weekend, grown by a local couple on their farm. It was beautiful kale, soft, tender and vibrant. And cheap! Summer can be a good thing – fresh veggies and fruit from both sides of the Cascade Mountains. My goal next year is to turn one more unused section of lawn (weeds really) into a greens garden where I can finally grow beans, kale, spinach, etc.
After getting our kale chips in the dehydrator Walker and I went and did some gardening in the backyard. He has a lil’ set of tools and loves to “help” me. Especially when there are daily ripe berries to harvest or rather eat!
Tending to “his” blueberries:
And those chips? Wonderful! Tasty, crunchy, airy and creamy. The raw cashews are silky after blending and enrobe the kale.
7 hours later I had two containers of krispy kale:
Cashew Kale Chips
- 1 cup raw cashews
- 1 tsp fine sea salt
- 1 tsp apple cider vinegar
- 2 Tbsp extra virgin olive oil, preferably organic
- 1/3 cup filtered water
- 5 cups kale leaves, spines removed and torn into bit-size pieces, preferably organic or naturally grown
Soak the cashews in 2 cups filtered water for 1 to 8 hours, as long as you have time. Drain.
Add the cashews, salt, vinegar, oil and water to a high-speed blender, process on high until smooth. Scrape into a large bowl, add the kale and stir to coat.
Place on dehydrator trays, single layer. Dry at 150° until crispy, about 4 to 8 hours, depending on humidity. Store in an airtight container once cooled.
No dehydrator? No problem. Dry at the lowest setting in your oven on cooling racks (non-coated metal only), check often, about 4 hours drying time.
FTC Disclaimer: We received an advance copy of the book for potential review.