Homemade Cheesy Kale Chips (all that and a bag of)
Kale in cheesy, crispy form.
The love affair with my Stuff continues. I’ve been telling people that once I’m finally all re-settled in, I’m going to have a Stuffwarming party, in which I serve a dish made from each of my most beloved, long-lost appliances. Kitchen Aid, slow cooker, Cuisinart, immersion blender, dehydrator, and so on. I’m totally serious about this party.
So this week, I busted out the latter of the above, the dehydrator, to attempt making something I’ve wanted to try for a good long while: kale chips. I’ve made an oven version before, and they were nice and light and crispy, but I really wanted to try and approximate the savory flavored kind – the kind I’ve recently gotten in the habit of paying FAR too much money for in the store. Trader Joe’s recently came out with a slightly more affordable version a few months ago, but still. STILL. Measures needed to be taken.
I’m happy to report success. Really so simple to make as long as you’ve got the equipment.
CHEESY (VEGAN) KALE CHIPS
1 cup raw sunflower seeds and/or cashews, soaked overnight and then drained
1 red bell pepper, chopped
1/2 carrot, chopped
1/3 cup nutritional yeast
2 tablespoons apple cider vinegar
1 tablespoon olive oil
zest of 1 lemon
1/2 teaspoon salt
1/4 teaspoon cayenne
1 or 2 tablespoons water if needed
2 bunches curly kale, de-stemmed and very coarsely chopped
Easy peasy: Pulse all ingredients but the kale together in a food processor and then blend until smooth, adding just a touch of water if needed. You don’t want a thick past, but you also don’t want it to be runny. The consistency of a nice thick sauce will do it. Pour into a bowl. Add the kale that you’ve washed and prepped and toss it all together until the leaves are well-coated.
Spread the leaves out on the tiers of your dehydrator. For my model, this one recipe filled it completely. And now run that baby, following your model’s instructions, until they’re totally dry and crunchy – depending on your brand, this could be up to 12 hours. Keep at room temperature to store.
Note on storage (if you have any left, that is): they do tend to lose their crispness after a little while; one thing I’ve taken to doing is saving up those little dessicant packets you find in some foods (i.e. kale chips) and storing them in my pantry. Put one or two of those in the container of your choice and it totally extends their shelf life.
– posted by Anne