Easy kale or collard “chips” you can make in your dehydrator
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).
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.