Kale chips make a great replacement for potato or corn chips when you are having a craving. One serving (2 cups) of these crispy delights and you are consuming 300 mg of calcium, or the equivalent of a full cup of milk. Kale has lower levels of oxalic acid, allowing its calcium to be more bioavailable than spinach.
2 heads (10 cups) green curly kale, washed, large stems removed, torn into bite size pieces
1 cup cashews, (soaked 2 hours)
1 cup sweet potato, grated
1 medium lemon, juiced (about 4 tbsp)
2 tbsp nutritional yeast
1 tbsp honey
1/2 tsp grey sea salt or pink rock salt
2 tbsp filtered water
2. Blend the rest of the ingredients in a blender or food processor until smooth and thick. You may have to open the lid and scrape down the sides to ensure proper mixing.
3. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued on to the kale.
4. Place kale onto parchment paper and dehydrate for 6 hours at 115 degrees F. You’ll need to use two trays. If you don't own a dehydrator, set your oven to 150 °F (65 °C) and dehydrate for 2.5 to 3 hours.
5. Remove and store in a dry airtight container. Makes about 6 cups.
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