One of my favorite snacks to make in the dehydrator are kale chips. After many times of trial and error, I have finally perfected the recipe. The key is to use vegetables that have a lot of water in them, so they dehydrate well. You can alter the recipe by substituting the bell peppers with zucchini or other vegetables. I tend to use all organic produce and nuts for this recipe.
What You Need
4 cups of raw cashews soaked for 4-5 hours and drained
1 yellow onion chopped
2 red bell peppers chopped
1 large ripe tomato chopped
1 tablespoon of ground pink sea salt
2 tablespoons of granulated garlic powder
4 cloves of garlic
1 bunch of curly kale
What You Do
Put all ingredients in a food processor with the metal blade insert. Blend until the mixture is completely creamy and loose. If it is too thick like paste, add a little water to loosen.
Rinse and cut kale off the stems into bite size pieces.
Dip each piece in the mixture until it is completely coated and place on a dehydrator tray. I use the Excalibur model, but any brand will do. Dehydrate at 118 degrees for 24 hours. Check the chips to make sure they are crunchy, if not dehydrate for two more hours. Sprinkle with sea salt and serve.