If you are fortunate enough to have a food dehydrator, you will enjoy this recipe. You will need to use 3 trays of a large dehydrator, or you can work in batches using a smaller unit.
Makes about 2 quarts of kale chips.
- 3 large bunches of fresh kale
- 1/2 c coconut milk
- 1/4 c coconut flour
- 2 tsp sugar
- 2 1/2 Tbsp soy sauce
- 1/2 c raw peanuts
- 1 Tbsp freshly grated ginger
- 3 cloves garlic, minced
- 1/2 Tbsp toasted sesame seed oil
- 2 Tbsp seasoned rice vinegar
- Pull the kale leaves off their stems and wash them thoroughly. (The stems may be washed, placed in a freezer bag, frozen, and used for vegetable stock later.) Lay the washed kale leaves on clean towels until completely dry.
- In a blender, process remaining ingredients together to make a dressing. (It’s fine if some peanuts remain whole or a bit chunky.)
- Toss kale in dressing until well coated.
- Set dehydrator to 135 degrees F. Place kale on trays, and process for about 6 hours, or until completely dry and crisp. Store in sealed paper bags.