GreenSmoothieGirl.com reader Tonya C. donated a recipe for yummy “chips” (I call them “crisps” because they’re really light and airy) made in the dehydrator. I have significantly altered the recipe. Brewer’s Yeast is a good way for vegans to obtain Vitamin B12.
Cheesy Kale/Collard Crisps
- 1/3 cup cashews, soaked 1-2 hours (optionally)
- 2 Tbsp. lemon juice
- 3 Tbsp. water
- 1/4 cup olive oil
- 1/2 tsp. Original Himalayan Crystal Salt
- ¼ cup nutritional (or Brewer’s) yeast
- 2 green onions (including the green part)
- ½ tsp. chili powder
- 1/4 tsp. cayenne
- 1/4 tsp. turmeric
- 1 clove garlic
Freshly ground black pepper to taste
Blend all ingredients well in Total Blender. Press one side of 20-30 small kale or collard leaves (stems removed) in mixture and dry them for 4-6 hours in Excalibur dehydrator (until crispy).
Here’s a hilarious video of Tonya’s adorable 2-year old Emily making and eating the chips that her family calls “Emily’s Cheetohs.” They were disappearing during the night because Emily would wake up and wander into the kitchen to eat them:
p.s. If you’ve been wanting an Excalibur dehydrator, here’s a link to another blog entry with another cracker recipe I really like, and a link to get a dehydrator.