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Raw Kale Chips

From Upma’s Kitchen

Kale chips are seeing their heyday (in case you haven’t tried them, they are crispy chips made from kale). Here is a great recipe for raw kale chips. If you don’t happen to have a food dehydrator, you can use your oven.

1 cup raw cashews (soak at least 4 hours)

1 red bell pepper

¼ cup nutritional yeast

Juice of 1 lemon

2 Tsp. apple cider vinegar

1 T Braggs aminos

Water as needed

Assorted spices such as: cayenne, paprika, oregano, or your choice

1 bunch of fresh kale (lacinto, dinosaur, or curly)

Wash and dry the kale and cut in 2 inch strips. Blend the rest of the ingredients in a blender so it is the thickness of a cream soup—pourable but thick. Toss the kale strips in the sauce so they are well-coated. Place on Teflex dehydrator in a single layer. ‘Cook’ at 135° for 1 hour, then turn down heat to 113° until crisp (about 6 hours). If you are using your oven instead of a dehydrator, place the strips on a cookie sheet in a single layer and leave on lowest setting until crisp.

Upma Kaur Khalsa is 3HO’s multi-faceted IKYTA Administrator. She often favors the 3HO staff with her food creations. She also teaches Kundalini Yoga, is a Massage Therapist and an aesthetician. Her son, Bhajat Singh, is growing wise in school at Miri Piri Academy in India.

Raw Kale Chips

From Upma’s Kitchen

Kale chips are seeing their heyday (in case you haven’t tried them, they are crispy chips made from kale). Here is a great recipe for raw kale chips. If you don’t happen to have a food dehydrator, you can use your oven.

1 cup raw cashews (soak at least 4 hours)

1 red bell pepper

¼ cup nutritional yeast

Juice of 1 lemon

2 Tsp. apple cider vinegar

1 T Braggs aminos

Water as needed

Assorted spices such as: cayenne, paprika, oregano, or your choice

1 bunch of fresh kale (lacinto, dinosaur, or curly)

Wash and dry the kale and cut in 2 inch strips. Blend the rest of the ingredients in a blender so it is the thickness of a cream soup—pourable but thick. Toss the kale strips in the sauce so they are well-coated. Place on Teflex dehydrator in a single layer. ‘Cook’ at 135° for 1 hour, then turn down heat to 113° until crisp (about 6 hours). If you are using your oven instead of a dehydrator, place the strips on a cookie sheet in a single layer and leave on lowest setting until crisp.

Upma Kaur Khalsa is 3HO’s multi-faceted IKYTA Administrator. She often favors the 3HO staff with her food creations. She also teaches Kundalini Yoga, is a Massage Therapist and an aesthetician. Her son, Bhajat Singh, is growing wise in school at Miri Piri Academy in India.