Today in the #testkitchen is a recipe for Spicy Cheesy Kale Chips
Welcome to #testkitchen – where I find random recipes on the web worth working on 🙂 Customizing other recipes helps you to learn how to make your own to fit your nutritional needs.
First with flavor, technique later
Things can fall apart (literally) when you start to adjust the techniques of a recipe. So start with seasoning, it’s much easier to recover in case something goes wrong. After you make it a few times adjust the texture to your liking.
Spicy Cheesy Kale Chips
Makes about 10 cups
2 bunches of kale (about a lb)
1/8c olive or other neutral flavored oil
1/4c cashews (raw/soaked/sprouted ideal)
1/4c sunflower seeds (raw/soaked/sprouted ideal)
1/4c nutritional yeast, divided
1 t garlic powder
1t cayenne pepper (add more or less to taste)
Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the kale to soften its texture and disperse the oil. Set aside.
Add cashews, sunflower seeds, half of the nutritional yeast, salt, pepper, garlic pepper and cayenne pepper to a food processor or blender and blend/pulse into a fine meal, scraping down sides as needed.
Add spice mixture to the kale and toss with hands to distribute, working it into the grooves so it’s thoroughly coated.
Divide kale between 2 large baking sheets and spread into an even layer, making sure the pieces aren’t overlapping to ensure crispiness. You may need to bake them in two batches depending on size of baking sheets.
Now place all your trays in the dehydrator for about 6 to 8 hours at 115 degrees. The timing will vary based on thickness of the cheese and the humidity. The best practice is to just keep checking them and doing a small taste test every few hours the first time you make them. When they are dry enough and taste great… stop the dehydrator and place all the chips in some zip lock bags or a glass storage containers.
Remember, if you dry them too long, they will become very brittle and almost burnt like. So don’t over dry them and don’t turn up the heat too high. I would even say under dry them a little so they still have some flex to them. I like them that way. More jerky like than dried leaf like. The cheese will take longer to dry than the kale.
Preheat oven to 300 degrees F.
Bake for 15 minutes. Then remove from oven and toss/flip kale to ensure even baking.
Bake for 5-10 minutes more, or until chips are crispy and golden brown. Watch carefully to ensure they don’t burn. Let cool slightly before enjoying.
Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours, so enjoy as close to baking as possible!