"/> Spicy Kale Chips - Nickie Knight, Online Strategy Business Mentor

Spicy Kale Chips

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Spicy Kale Chips

Delicious Spicy Kale Chips

It must be obvious by now that I have a love affair with KALE.  I juice kale, eat raw kale, put kale in smoothies, make kale chips, and sauté kale just to name a few.  The benefits of kale are undeniable and anytime I can get it in my diet and my boys diet it makes me feel like super mom.  I worked out the most delicious recipe for Spicy Kale Chips today.  I ate them all of course because they are addicting!  My husband is allergic to cashews so I added a twist and used raw pumpkin seeds to my kale chip recipe.  They are really easy to make but really easy to eat so make a ton.

 

Kale has anti-cancer and anti-inflammatory properties.  It contains vitamins K, A, C, B6, E plus minerals such as, calcium, potassium, manganese, copper, iron, and magnesium.  If your child is constipated please feed them kale because the magnesium and fiber will surely solve part of this miserable problem for them.

Spicy Kale Chips
Ingredients
  • 2-3 bunches kale rinsed and dry
  • ½ cup raw pumpkin seeds soaked, dried
  • 1 red bell pepper without seeds
  • ½ onion
  • ½ Jalapeño
  • 2 T. apple cider vinegar
  • 1 T. cold pressed olive or grapeseed oil
  • 1 T. lemon juice
  • 3 dashes hot sauce
  • ½ cup filtered water
  • ⅛ tsp. cayenne pepper
  • ½ tsp. celtic sea salt
  • 2 T. nutritional yeast
Instructions
  1. Soak raw pumpkin seeds ahead of time for several hours. Drain and rinse the seeds thoroughly and lay out to dry.
  2. Rinse kale with filtered water and lay out to dry. When kale is dry tear it into 2-3 inch pieces discarding the large part of the stem. Set aside.
  3. Add all ingredients into a blender (Vitamix) except the kale and nutritional yeast. Blend until very smooth.
  4. In a large bowl add the kale, blended mixture, and nutritional yeast. Mix together with your hands until all of the kale is well coated.
  5. Spread kale pieces across several dehydrator trays. Place the trays into the dehydrator on 125 for 6 hours. Remove and place into a serving bowl or seal for later.

*All ingredients are organic
2-3 bunches kale rinsed and dry
1/2 cup raw pumpkin seeds soaked, dried
1 red bell pepper without seeds
1/2 onion
1/2 Jalapeño
2 T. apple cider vinegar
1 T. cold pressed olive or grapeseed oil
1 T. lemon juice
3 dashes hot sauce
1/2 cup filtered water
1/8 tsp. cayenne pepper
1/2 tsp. celtic sea salt
2 T. nutritional yeast
1. Soak raw pumpkin seeds ahead of time for several hours. Drain and rinse the seeds thoroughly and lay out to dry.
2. Rinse kale with filtered water and lay out to dry. When kale is dry tear it into 2-3 inch pieces discarding the large part of the stem. Set aside.
3. Add all ingredients into a blender (Vitamix) except the kale and nutritional yeast. Blend until very smooth.
6. In a large bowl add the kale, blended mixture, and nutritional yeast. Mix together with your hands until all of the kale is well coated.
7. Spread kale pieces across several dehydrator trays. Place the trays into the dehydrator on 125 for 6 hours. Remove and place into a serving bowl or seal for later.

Enjoy!

 

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