Krispy Kale Chips
Published Jan 9, 2018
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)
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