My kids love these! They take a while to cook/dehydrate in the oven, and they are done in stages. When my kids hear me checking them, they come running and beg for the done chips as I take them out. A batch rarely lasts into a second day. (That means the 4 of us are eating 2 bunches of kale in 1 day!)
2 large bunches kale
1/3 c. sun-dried tomatoes, soaked in 3/4 c. water at least 1 hr. (reserve water)
1/4 c. raw cashews, soaked at least 1 hr.
3/4 c. garbanzo beans, drained and rinsed (1/2 can)
2 large garlic cloves
1/2 c. fresh basil (2 T. dried)
2 T. fresh lemon juice
2 T. nutritional yeast
3/4 t. salt
- In 2 separate bowls, soak tomatoes and cashews for at least 1 hour. After soaking, reserve the tomato water; drain and rinse the cashews.
- Wash kale leaves and tear into peaces, discarding the stems. Dry the leaves in a salad spinner or pat dry with a towel. Place greens in a large bowl; set aside.
- Combine all ingredients, except tomato water, in a food processor. Process until smooth, gradually adding tomato water.
- Pour sauce over the kale and use your hands to massage sauce into leaves.
- If you have a dehydrator, dehydrate for about 12 hours at 105-110F.
- If you, like me, do not have a dehydrator, spread kale leaves in a single layer on parchment paper on baking sheets and bake at the lowest temperature your oven will do. (Mine is 170F.) After 2 hours, check the chips, remove any that are done (and eat them), and rotate your baking sheets. If your oven is like mine, a few will be done after 2 hours. Then I start checking every hour. Some chips take up to 5 hours to completely dehydrate.
If you want to skip the dehydrating completely, this also makes a really good kale salad!!