Dehydrator method place all marinade ingredients in a blender or food processor and process until smooth. Using a spatula scrap sides down and continue to blend until well mixed.
Place it on the kale dehydrator trays once it s coated.
Dehydrated kale chips recipe. This dehydrated kale chip recipe uses raw cashews apple cider vinegar dill pickle brine and a dill bunch. Sea salt and water add to the creamy mix in which these kale chips are infused. How to make kale chips in a dehydrator remove stem from the leaves and tear the leaves into bite size pieces.
If your food dehydrator doesn t have a precise temperature setting choose the vegetable setting or other medium low heat option. Drizzle the oil over the kale then massage the oil into the leaves. Dry the kale at 145 f 63 c for 1 hour.
6 pour zesty sauce over kale. Kale chips with cashews dried tomatoes. 4 de stem kale and tear into approximately 3 inch pieces.
Reduce the heat to 115 f 46 c and dry for an additional 3 to 4 hours until crispy dry. Cashews and garlic with kale chips. Dry them until the chips are crispy and dry for about two hours at 135 degrees f.
Place on dehydrator tray leaving space for air circulation. Here s what my dehydrator looks like. Add sliced red onion.
Here are the kale leaves that i placed on the dehydrator trays. Cook for 5 10 minutes until the leaves are crunchy but aren t burned it s a fine line which is why i prefer the dehydrator method. The result is a positively tasty dish that has a high level of nutrition on account of its cashew and dill combination.
Oven preheat oven to 300f and place your leaves on a baking sheet. Dry your homemade kale chips in a food dehydrator on 125 f for about 2 hours or until they are completely crispy dry. The resulting kale chips have a nice tomato tang with the satisfying nutty crunch of cashews.
This is a tasty kale chips recipe that makes good use of tomatoes you have previously dehydrated. Dehydrating the kale chips this method doesn t result in chips that qualify as raw food but the result is still very good and ready in half the time of the low temperature method below. By the end they should crunch and crumble and no longer bend signaling they are done.
And this is how the kale chips look when they re crunchy and done. 5 to make zesty sauce blend cashews water nutritional yeast lemon juice garlic powder black pepper and salt until smooth. Dry at 135 f or 57 c for 1 2 hours for raw food dry at 108 f or 42 c for 3 4 hours.
Add a different spice mix to each batch of kale. Ensure mix is spread evenly over all pieces. Put the leaves in a large bowl and discard the stem.
Place kale pieces in a bowl and set aside. Add water as needed just in order to blend. Directions for kale chips.