Surprisingly, vegetarian children like munching along the way. Because chips are their favorite, we present them with a healthy alternative “chip.” Even children who are not fans of kale in previous recipes will adore these kale chips.
1 bunch kale, cleaned and trimmed of big stems; torn into bite-size pieces
1/4 teaspoon pink salt
3 tbsp. lemon juice
1 tbsp. cashews (soaked 2 hours & drained)
1 seeded and sliced red bell pepper
2 tsp dietary yeast
1 tbsp water
How to prepare
In a large bowl, place the kale. Season with salt and 1 tbsp lemon juice, if desired. Massage the kale until it is well covered.
In a blender combine the remaining ingredients and blend until smooth. Distribute the mixture evenly over the kale and massage to coat the leaves.
In a dehydrator, arrange coated kale leaves in a single layer. Dehydrate at 105 degrees Fahrenheit for 12 hours or overnight, or until the coating is completely dry and the kale is crispy.