Raw Vegan Kale Chips Recipes

THE RAWTARIAN

Steps:

• 1. Get one large bunch of dry kale.2. Rip kale into gigantic "chips." Leave the kale quite big because they will shrink when dehydrated so try to leave each piece of kale quite big. Place in bowl.3. Add all remaining ingredients into the bowl on top of the kale.4. Mix all the ingredients together using your hands. Your hands will get coated in oil and spices, but trust me. You have to do it this way--it's the only way to get this raw kale chip flavouring mixture thoroughly mixed and on each leaf. Mix very very thoroughly by massaging the kale with your hands. You want to make sure the spices are quite evenly distributed.5. Place your chips in a single layer on parchment-paper lined dehydrator sheets. You don't have to lie them out perfectly; just make sure you don't have pieces lying on top of one another.6. Dehydrate for 1 hour at 120 degrees. Reduce heat to 105 and dehydrate for a couple more hours. Check on them quite soon, because small pieces will crisp up quickly and you can snack on them right away! Compared to most dehydrator recipes this raw kale chip recipe actually is pretty quick to make, and you can be enjoying them within a few hours. Don't eat them when they're still a bit soggy, they taste gross that way. Wait until they're totally dry and crispy.7. We usually tend to consume these raw kale chips really quickly, but they do keep quite well stored in tupperware or ziploc bags (provided that you've totally dehydrated them so that there's no moisture left in your kale chips - Ie. dehydrate them for 24 hours or longer!). So eat up! :)

RAW VEGAN KALE CHIPS

Steps:

• Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
• Transfer to a large bowl.
• Place all the ingredients except the kale and the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
• Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of "cheese".
• Toss through the granulated garlic so that it is evenly distributed.
• Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.
• If you don't have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.

RAW VEGAN KALE CHIPS

Steps:

• Place kale pieces in a large bowl.
• Next, place remaining ingredients in blender and blend. Add water a little bit at a time to thin it out. It should be thick, yet runny.
• Pour sauce over kale and use your hands to thoroughly coat each piece. Your hands will get very dirty! :).
• Place kale on lined dehydrator sheets and dehydrate for about 4 hours at 110.