Kale Chips Recipe

Kale

Kale is a bounty of good nutrition – being high in calcium, magnesium, iron and many other trace minerals. Kale is also very alkaline (antiinflammatory) and has a decent amount of protein too. Happy snacking!

  • Soak 1 cup of nuts (cashews/walnuts) in water for minimum 1 hour
  • Wash 1 bunch of kale then remove the stalks and tear leaves up into small pieces (approx 1 inch size)
  • Dry the kale with a clean tea towel or paper towel
  • In a food processor blend the nuts (and soaking water), 1 cup of steamed diced pumpkin, 2 medium sized carrots (or 1 carrot and 1 zucchini), 1 tablespoon of garlic, 2 tablespoons of coconut oil and Himalayan salt and pepper to taste
  • Pour the puree over the kale and stir until well covered
  • Spread the kale over dehydrating machine trays, trying to flatten the leaves where possible
  • Dehydrate overnight or until crisp and dry

Note: This may also be done in an oven on very low setting – put your oven on the lowest temparature and leave the door ajar. Timing will vary depending on ovens but is usually between 4-6 hours.

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Katherine Maslen

Author

Hey, I’m Katherine Maslen, naturopath, nutritionist, host of The Shift podcast, author and renegade for health.
Since completing 2 bachelor degrees in health science over 12 years ago, I’ve been helping peeps just like you to be their best through awesome health. I’ve spent most of this time one on one in clinical practice – in the trenches with my clients to navigate them through the minefield that is imperfect health.

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