|Crispy and full of flavor, these make such a great snack!|
Making these is a little bit of a production, but it's worth every minute. Really it's only 3 steps: Prep the greens; Blend the sauce; Mix well and load into dehydrator.
I love a recipe that accommodates improvisation well, and this one really does. If a recipe is too picky, I have a hard time because I really like to use what I have on hand. I have made dozens of batches of these chips, with all varieties of sauce, and they always turn out so good.
Using a whole bunch of clean, dry kale, remove stems (which are too tough and fibrous for dehydrating nicely) and cut or tear into chip size pieces. My kids enjoy the long skinny pieces; make them whatever shape works for you. I like to use dinosaur kale, also called Lacinato, but red kale and curly kale work fine. In my experience, the red Russian kale is too tender for dehydrating, it becomes very brittle. I have tried other greens, such as collards, and they just don't hold up in the dehydrator as well.
Place prepped kale in a large bowl.
1 cubed sweet potato
1/4 c agave or honey (optional)
2 Tb raw coconut oil
1/4 c apple cider vinegar
2 t sea salt
3 cloves garlic
1/4 c nutritional yeast
1/2 c water (more if needed to blend to creamy sauce)
A high speed blender is perfect for making this creamy sauce, but a having some chunks in there is totally fine, they will become very small in the dehydrator, so a standard blender will work as well. Blend all ingredients until creamy; pour over kale.
Coat & Dehydrate:
With a clean hand, mix the kale with the sauce until both sides of every piece are fairly well coated, then lay them in a single layer on mesh dehydrator trays. I dehydrate them overnight at 105°. They can be done in as little as six hours. They are done when completely crisp, and will keep in a sealed container for a few weeks as long as they stay dry. If they become a bit soft or stale, they can be crisped up again with a short stint back in the dehydrator.