Super delicious kid approved ranch kale chips (with a probiotic option!)
Super Amazing Ranch Kale Chips (with a probiotic option)
Prep time
Cook time
Total time
Author: Leanne Brunelle
Recipe type: healthy snacks
Cuisine: Vegan
Serves: 8
Ingredients
- 2 c raw cashews, soaked (at least 30 minutes, ideally 8 hrs)
- 2 bunches destemmed curly kale, washed and well dried
- 1.5 c filtered water (for probiotic option: use your leftover brine from lacto-fermented veggies in place of water, adds a wonderful umami flavour)
- 1 large bunch dill, chopped
- 2 small to medium size cloves garlic, chopped
- 2 bunches green onions (green part only), chopped
- 1 tbsp unpasteurized apple cider vinegar
- 3 tsp lemon juice
- 1 tsp sea salt
- 2-3 drops plain liquid stevia
- 1 c nutritional yeast
- optional: fresh or dried hot pepper, to taste
Instructions
- Tear kale into 2-3" pieces and place in large mixing bowl, set aside.
- Rinse and drain cashews then add to blender with remaining ingredients except nutritional yeast. Blend until smooth.
- Pour contents from blender onto kale and mix until kale is well coated.
- For dehydrator: spread out in a single layer on nonstick dehydrator sheets and sprinkle on nutritional yeast. Dehydrate at 105 F for 8-12 hours. Flip once tops are dry to allow the bottom to dry.
- For oven: spread on parchment covered cookie sheets and sprinkle with nutritional yeast. If you want to keep these raw, then put them in your oven on the lowest setting with the door slightly open. Or if that isn't important to you, then just put in oven on lowest setting with door closed. Drying times will vary but expect them to take at least 5-6 hours. Flip once tops are dry and continue to bake until the bottoms are dry as well.
Leave a Reply