Crunchy Fiesta Kale Chips

 

Mmmmmm...these are a yummy treat!  My family loves them!  I chose to use no oil, therefore this recipe is very low calorie!  A great alternative to greasy potato chips or microwave popcorn!

 

Crunchy Fiesta Kale Chips

 

2 Bunches of Kale with stems removed and torn into large pieces (they will strink as the water is dehydrated)

1/3 cup red onion

1 red pepper chopped (optional)

2 large cloves garlic

1-2 Tablespoons nutritional yeast

3 Tablespoons cilantro or flat leaf parsley

2 teaspoons cumin

1 Tablespoon lime

 

Blend in vita-mix or process in food processor to create a mostly smooth consistancy.  If food processing you will be unable to get an entirely smooth consistancy, and that's OK!  These chips will taste great no matter what the consitancy of the sauce.  Coat kale pieces with sauce.  Dehydrate at 105 degrees for 3 hours on teflex sheets.  Then, remove teflex sheets as you flip kale pieces over to grate.  Dehydrate another 3-4 hours or until crisp.  To recrisp just place them back in dehydrator until crisp!  

 

* If you do not have a dehydrator, don't fret.  You can still make these kale chips!  Just set your oven to the lowest temperature (probably 170 degrees) and crack your oven open.  If you have small children then do this after they go to bed.  If you do not feel comfortable cracking your oven, just keep your oven closed and keep a close eye on them.  Remove from oven when crisp.  Keep in mind that once the kale is heated about 104 degrees, enzymes begin to deminish.  Although, these chips are still a much healthier choice than their counter part, potato chips!   


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