Best Maui Kale chips
- Soak Ingredients:
- 1 Cup Macadamia Nuts (this gives it the creamy, dreamy taste!)
- 1/2 Cup Sunflower Seeds
- 1/4 Cup Cashews
- 1/4 Cup Sesame Seeds (optional)
- 5 Sun Dried Tomatoes
- 4 Dates (pits removed)
- Approx. 1 1/2 Cups Water to Cover the Soaked Ingredients
- Other Ingredients:
- 4-5 Heads of Green Leafy Kale (Washed & De-Veined – see image)
- 1/2 Sweet Yellow Onion
- 1 Single Stalk of Celery
- 1 Carrot
- 1/4 Cup Olive Oil
- 3 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Braggs Aminos (or to taste)
- 1 Teaspoon Cayenne Pepper (or to taste)
- 1 Teaspoon Lemon Juice
- 1 Cup Nutritional Yeast (this gives it the ‘cheesy’ flavor) – Add Last!
- Additional 1/4 – 1/2 Cup Water – only if needed.
1. Place the Nuts, Seeds, Sun Dried Tomatoes & Dates into a medium sized bowl and place just enough water to cover them (approx 1 1/2 cup). Let soak for approx. 1/2 hour.
2. While Nuts are soaking, Wash the Kale and strip the leaves off the Center stalk or ‘Vein; and set them aside. (We will not be using the stalk/veins for this recipe, so be sure to add them to your Dirty Juice or Compost Bin!)
3. Once Nuts are done soaking, dump the veggies & nuts (including the water) into the VitaMix, then Blend on High until smooth.
4. Add the remaining ingredients into the VitaMix with the Nutritional Yeast last.
5. Blend everything until smooth… using your VitaMix Tamper to mix it around as needed. Feel free to add another 1/4 to 1/2 cup water if the mixture is too thick. Ideally the mixture should have a consistency like mustard, but smooth.
6. Scoop approx. 1 Cup of Mixture into a large bowl – lining the sides and bottom of bowl.
7. Add in a couple of handfuls of Kale Leaves to the bowl, and Coat each piece of Kale generously with mixture.
9. Dehydrate at 125-135 degrees for 1-2 hours, then reduce heat to 115 degrees for an additional 20-24 hours or until all of the Kale is very crispy and flakes if crushed.