Spicy Cheese Kale Chip Recipe

I’ve got tons of kale growing in my home garden this year! Not knowing how easy it was to grow kale I totally loaded up on starter plants in the late spring and added them to my raised beds here in growing zone 5b Ohio.  Each day I harvest at least 2 baskets full of what most health nuts call the most vitamin packed veggies on the market.   I’ve made a kale smoothie almost everyday this summer along with plenty to add to salads and feed to the pet iguana.

kale and peas

Kale growing in the border of one of my raised beds filled with spring veggies

In search of finding the best way to preserve Kale from my home garden for winter use I came across this recipe by Tracy and Terry Paulding and had to share it with you today for #FoodFriday .   It is one of my favorite recipes for Summer 2014 and we can enjoy this recipe many times thanks to the fact that kale is super easy to grow!

Spicy Cheese Kale Chip Recipe 

 

Spicy Cheesy Kale Chips

 

Spicy Cheese Kale Cip Recipe Photo Credit : http://pauldingandco.com/recipes

About 12 oz chips (2 one-gallon zip bags)

▪ 2 ½ cups of raw cashews

▪ 1 large (Holland type) red bell pepper

▪ 2-3 red Fresno peppers

▪ 1-2 tsp lemon juice (to taste)

▪ 2 tsp mineralized sea salt

▪ 2 Tbs. nutritional yeast

▪ 3 bunches curly kale

 

Be sure to purchase ultra-fresh organic vegetables for this.

Soak the cashews in water for 3-4 hours. Combine with the stemmed and seeded peppers, lemon, salt and yeast in a blender. Puree. Taste the mixture, and if it needs it, add more salt or lemon.

Strip the stems from the kale leaves-you can do this easily by holding the end of the stem in one hand, and firmly running the other hand up the sides of it, dislodging the leaf. The tough part of the stem will come off, leaving the tenderer part intact.

In a large bowl, combine the Kale with the blended mixture, using your hands (evenly) as possible distribute the mixture. Lay the leaves onto a dehydrator racks, crowding them but not stacking them. Dehydrate at 105° F for 12-16 hours, until very crisp. Store in sealed zip bags. If you don’t get them dry enough they will soften in the bag.

If you don’t have a dehydrator they can be laid out on a rack or over a pan in the oven with the temperature set as low as possible. The time to dehydrate will be greatly reduced, probably to about an hour or even less.

The chips will be a tasty snack!

Comments 7

  1. Dana Hops August 15, 2014
  2. Doug August 15, 2014
    • Bren August 15, 2014
  3. gardengeri August 15, 2014
    • Bren August 17, 2014
  4. Mona April 6, 2015

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