thewyrdwoman Posted August 20, 2013 Share Posted August 20, 2013 OMG, I love kale crisps! I forgot how much I love them until I made another batch this week. This time I used my "Betta-than-Chedda" sauce & a little chipotle powder - wow! Yum! The sauce recipe is from a raw vegan website I frequented some years back that I unfortunately cannot now remember and thus cannot give proper credit. Anyway, sub'ed out the Bragg's for coconut aminos to be compliant; it is pretty darn tasty sauce for a switchup now & then: Betta Than Chedda Sauce1 cup cashews, almonds or sunflower seeds (macadamias are my usual)Â½ large bell pepper red ripeÂ½ cup water (adjust water to thin/thicken)2 tbl lemon juice2 tbl nutritional yeast1 tbl tahini1 tbl Coconut Aminos1 Â½ tsp salt1 clove garlic2 tsp onion powder or small slice raw or 1 tbl green onion mincedpinch turmericBlend nuts, water & lemon juice until creamy; add everything else & blend until smooth, adding more water, if necessary, to achieve desired thickness. Makes about 2 cups. Kale Crisps: Wash a bunch (8-9 large leaves of curly kale) of organic kale, shake as dry as possible & place inside a clean cotton pillow case & refrigerate for 30-60 minutes to dry (the cloth wicks away the water). Then strip out the mid-rib & tear into roughly 3" pieces. Massage 1 cup of sauce into the kale & dust with the chipotle powder to taste & a bit of salt & toss/massage more. Then dehydrate until completely dry. When properly dried, they shatter in your mouth -- such fun! I have a dehydrator, so I use that, but you could use the oven at lowest setting with the door cracked open. The most important part is flipping them after 20-40 minutes depending on your method. If you use the oven, line your cookie sheets with parchment paper first & check @ 20 minutes. If they stick to the pan, they are so fragile they will disintegrate when you try to remove them & you will be left with kale dust. (Which I have done - put it in soup, yo!) Oh, and if you don't know chipotle, most grocers have it, at least in the Hispanic foods section. Link to comment Share on other sites More sharing options...
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