Dehydrator and Oven Kale Chips
At Chateau Mooseknuckle we have a dehydrator available for anyone that would like to use it while staying there. This recipe is one of Joey's favorites
The dehydrator has three tiers so it can hold a lot of Kale. If you can bring your own organic that is the best to use for this recipe. But, if you get into a pinch the Stater Brothers in the village sells it and I have Vegetable and Fruit Cleaner
INGREDIENTS
1 Large Bunch of Kale
1/2 cup Water
2 Tablespoons of Almond Butter
1 Large Clove of Garlic
1 lime; Juiced
1 Tablespoon of Tamara or Coconut Aminos
1/2 Tablespoon of Coconut Oil
1/2 Tablespoon of Sesame Oil
1 Tablespoon of Red Pepper Flakes
1/2 teaspoon of Sea Salt
2 teaspoons of grated Ginger
INSTRUCTIONS
Wash the kale and tear into bite size pieces; discard the stems.
Place Kale in Salad Spinner to remove excess Water
Combine other ingredients in food processor and taste. Adjust to your palette.
Put the kale in a large bowl and pour sauce over. Use your hands to coat each piece, massaging to get it into the grooves and crevices
Spread in in a single layer in dehydrator and let it dehydrate for 5 hours
If you are using the oven do the same but bake it at heat to 375 and bake for 20 minutes.
I find the dehydrator works best because it cooks both sides evenly and it's still a raw food because of the low temperature.
Store in an airtight container
Delicious!
