Ingredients
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1
-
1/4
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1
-
2
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Spicy Thai Ginger Kale Chips, I am obsessed with kale chips! I found this recipe on Meghan Telper’s website I’ve made them in the oven and also in the dehydrator and these are soooo yummy and healthy too! 1 bunch makes 4 small servings or 2 large depending on the kale lover involved I can eat a whole bunch myself, easily!, I love these chips! used Sweet Spicy Cayenne Pepper coated almonds! Instead of the salt free almonds or almond paste used 1/2 cup before blended This helps your metabolism I also used the oven I did use Curly Kale Thanks for posting If you can find these almonds, just use regular and add ground cayenne pepper and stevia , Wish I had a dehydrator think it would work better Some of my kale got a bit over brown, but still tasted great I loved the marinade, and loved the joy of finding a toasted almond on the occasional chip Thanks for sharing!
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Steps
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1
Done
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1. Place All Marinade Ingredients in Blender or Food Processor and Process Until Smooth. Add Water as Needed Just in Order to Blend. Remember: You Will Be Drying This Out Again Later. |
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2
Done
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2. With Your Hands, Mix Together the Kale and Marinade, Massaging Gently. |
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3
Done
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3. Transfer to Dehydrator Rack or Parchment Lined Baking Sheet. |
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4
Done
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4. Stick in Your Dehydrator on Medium-High Setting (use 130 Degrees) or in Your Oven on Its Lowest Temp With the Oven Door Left Slightly Open. |
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5
Done
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5. in the Dehydrator It Will Take About 4-5 Hours For Them to Reach the Perfect Crunchiness. Drying Times Will Vary in Oven. |
