Cheesy Kale Chips
(lower carb than vegan recipe)
Preheat oven to 375 (or can dehydrate for 8 hours in dehydrator at 105 degrees)
Ingredients:
2 bunches kale, either curly or dinosaur (lacinato)
1 large red or yellow bell pepper (seeded and chopped)
1 large stalk celery
1/4 cup fresh lemon juice
Himalayan salt (optional).
1/2 cup freshly shredded Parmesan cheese
1/3 cup flax seeds or sunflower seeds (if using sunflower seeds, be sure to soak
them for 2 hours before using to make
them more digestible)
Directions:
Remove the spines from the kale either by tearing down both sides of the spine, or cut with a knife. (Save them to make soup, put in salads, or compost)
Wash the kale very, very well and dry (salad spinner works great).
Tear into large pieces about the 7-8 inches in length and put into a large bowl.
In a high-speed blender (or food processor) combine red bell pepper, celery, flax or sunflower seeds and lemon juice. Blend into a dressing that will be a thickish paste.
Pour over kale leaves and sprinkle on the shredded Parmesan cheese.
Massage the “dressing” into the kale chips until well coated. Add salt if desired.
Spread the coated kale single layer on a cookie sheet and bake at 375 degrees or 14 to 16 minutes. (Or dehydrate for 8 hours).
You’ll know it’s done when the kale is still green but very dry, flaky and will crumble if you squeeze it. These are super crunchy and very addicting.
* Can also use collard greens or red chard in place of kale.
Other Add-ins: Cilantro, jalapeno, nutritional yeast, curry, cumin, thyme. (If using nutritional yeast omit the Parmesan and use 2 tablespoons)
