Yield: 4 – 5 dehydrator trays of Kale Chips
- 1 Cup (147g) Cashews, (Soaked 2 hours)
- 1 Cup (152g) Pumpkin Seeds, (Soaked 8 hours, or overnight, sprouted)
- 1 Cup (121g) Yellow Bell Pepper, (Aprox. 1 yellow bell pepper, deseeded and chopped)
- 1/2 Cup (40g) Nutritional Yeast
- 2 tbsp (55g) Miso Paste
- 1/3 Cup (75g) Lemon Juice
- 2 tbsp (55g) White Miso Paste (Unpasturised)
- 1 tsp (5g) High Mineral Raw Salt
- 2 (packed) tbsp (10g) Fresh Dill, (Minced, or can substitute with dried dill)
- 2 Cups Filtered Water
- 2 Heads – Destemmed 490g Curly Kale Leaves
1. In a high-speed blender, blend all ingredients (except the dill) together until creamy smooth.
2. Add in the dill to the blender and pulse for a few seconds until combined (you don’t want your cheese to turn green!)
3. In a large bowl place all of the de-stemmed kale inside. Pour the cheesy dill mixture over the top and then massage by hand to coat each piece of kale.
4. Prepare 4 – 5 dehydrator trays using teflex sheets on the bottom.
5. Lay out each piece of fully coated kale onto the trays leaving enough space between the kale to allow them dry properly.
6. Place trays into the dehydrator at 118F. Once semi-dried on the top, remove teflex sheets and place kale directly onto the mesh trays and continue dehydrating overnight at 118F, or until crunchy and dried all the way through.
7. Storage If your house is anything like ours, kale chips go FAST! Kale chips will store well in an airtight sealed container for weeks at a time.
Chef Priscilla Soligo
Latest posts by Chef Priscilla Soligo (see all)
- Priscilla’s Cheesy Dill Kale Chips - Dec 16, 2012
- Priscilla’s Perfect Pumpkin Pie - Nov 6, 2012