These are easy and can be done in you dehydrator to get a truly raw product or in the oven on the lowest temperature. Ideally we want about 115 degrees F. If your oven, only goes as low as 250 or so these won’t be technically raw but still good. 115 is the magic number. Anything over that and some enzymes and nutrients are destroyed.The best types of kale for this are Curly (which is the most common you will see in the grocery stores), Lacinato, Siberian or Redbor. Check out the pictures so you know you are getting the right kind.
Kermit’s Kale Chips Print
3 bunches of kale (I’m going on what you usually get in the supermarket here)
1 cup raw cashews
1/2 cup spirulina (you don’t have to use this but it makes it REALLY green and it’s REALLY good for you-the kids might eat them if they think they are green like Kermit the Frog-well, maybe not but it’s worth a try:))
1/4 cup nutritional yeast like Engevita preferably
1 TBSP lemon juice
1 cup grapefruit juice
2 TSP Turmeric
1 TSP Sea Salt or fine Himalayan
Blend all the ingredients preferably in a high speed blender-mainly to get the cashews as fine as possible. If you don’t have a high speed blender like a VitaMix, then use a regular blender or food processor and just try to get it as smooth as you can.
Remove the kale from the stems and tear into bite size pieces.
Massage the sauce into the kale until it’s completely covered.
Arrange the kale on paraflex sheets (non-stick) lining your dehydrator trays. It will take about 1 tray per bunch of kale. Dehydrate for 10 to 12 hours at 115 F. If using an oven, spread out on parchment lined cookie sheets. Check every 2 hours depending on the temperature you are using. Finished chips should be crispy. Store in a zip lock bag.
Curly Kale
Lacinato Kale
Siberian Kale
Redbor Kale
Nutrition in a Nutshell 