When you eat a plant-based diet, you may miss crunchy, salty snacks, which can be hard to come by with this style of eating. Kale chips may be just the snack to satisfy your cravings. And, not only are they vegan, but they’re also raw, easy to make, and packed full of health-boosting antioxidants. They are delicious and super nutritious — even if you do not stick to a plant-based diet.
Below are two recipes that you can try. I use a dehydrator for totally raw kale chips, which take a few hours to finish. You can use the oven to speed things up (though they won’t be raw).
The chips on the bottom tray will finish first, so you can remove them when they're done, and move the other trays down.
Note: If you choose to use the oven, spread kale chips out on baking sheets lined with parchment paper. Bake at 225 degrees Fahrenheit for 15 minutes and then turn the kale, cooking for an additional 5 to 0 minutes. If baked, they aren’t considered a raw snack.
This recipe dehydrates a little bit faster than the first one because it has less moisture than the cashew sauce. Also, the Bragg's and nutritional yeast have a taste that's similar to Parmesan cheese, but different. It’s delicious!
Note: If you choose to use the oven, spread kale chips out on baking sheets lined with parchment paper. Bake at 225 degrees Fahrenheit for 15 minutes and then turn the kale, cooking for an additional 5 to 10 minutes. If baked, they aren’t considered a raw snack.
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