Krispy Kale Chips

Published Jan 9, 2018

Krispy Kale Chips

Category : Low-sodium

Type : Appetizer

Difficulty : Beginner

Directions : 5 minutes

Cooking time : 120 minutes

Price range : Cheap

Ingredients 1 Number of people

1. 2 green curly kale baubles (20 cups), washed, large stems removed, torn into bite-sized pieces
2. 1 cup fresh cashews (or try pecans or almonds), soaked 2 hours
3. 1 cup sweet potato, grated
4 1 cup lemon, juiced
5. 2 tbsp nutritional yeast
6. 1 tbsp raw honey
7. ½ tsp gray sea salt or pink rock salt
8. 2 tbsp filtered water


1. Place the kale in a large mixing bowl.
2. Process remaining ingredients in a blender or food processor until smooth.
3. For kale and mix thoroughly with your hands to coat the kale. (You want this mixture to be really glued on the kale.)
4. Place kale onto unbleached parchment paper, set your oven to 150 degrees and dehydrate for 2 hours. At one point, turn over leaves to ensure even drying.
5. Remove and store in an airtight container. Makes about 8 cups.


Makes : 8 Servings

Estimated Nutrition  (per serving): 190 cal, 11 g pro, 26 g carb, 5 g fiber, 4 g sugars, 8 g fat, 1.5 g sat fat, 200 mg sodium 

Kale is an anti-inflammatory:  Vitamin K, an anti-inflammatory powerhouse, can be found in most dark leafy greens, like kale.  

Nuts are anti-inflammatory: Nuts have major anti-inflammatory effects (Harvard Women's Health Watch, 2015). Almonds, hazelnuts, pecans, and peanuts are excellent sources of vitamin E (Traber, 2015). Vitamin E may be shown to reduce inflammation (Traber, 2015)

Source: https://www.prevention.com/food/healthy-recipes/meals-that-soothe-inflammation/slide/3


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