If you are a garlic lover, these Raw Garlic Kale Chips are for you! They are a wonderful staple to have in the pantry to satisfy that crunchy desire in your raw food diet. I had these in the dehydrator through the night and I tell you what…this house was filled with the rich aroma of garlic come morning! I have been 100% raw lately (always high raw prior) and when ever I go 100% there is one of many things that I notice, my sense of smell heightens tremendously! But to be honest, you don’t need a super sniffer to smell the garlic in these. I have always been an avid lover of my Cheesy Kale Chrispers, but these, well these, are right up there with those. Delicious and addictive!!!
- 4 bunches of curly green kale or any kale on hand
- 3 cups raw sunflower seeds, soaked for 2 hours
- 1 cup water
- 1/2 cup + 1 Tbsp freshly squeezed lemon juice
- 3/4 cup nutritional yeast
- 10 garlic cloves, crushed
- 2 tsp sea salt
- 3 Tbsp raw agave nectar
- Remove the kale leafs from off the stalks (you can save these for juicing later, there are lots of nutrients in the stalks), wash and place in a salad spinner to dry. You don’t want the kale to wet or the batter won’t stick well.
- Transfer to a large bowl. I bought a HUGE plastic bowl from a restaurant store that works so perfect for this. I could almost crawl into it! The more room you have to work in it the easier it is.
- Place all the ingredients the food processor until smooth, thick and creamy. It should resemble a thick humus texture. You can always add water if you need to thin it a bit but add it slowly.
- Pour the garlic batter over the kale. I use kitchen gloves for this.
- Mix until the kale is evenly coated with no large clumps of batter are sitting around .
- Place the kale evenly on dehydrator sheets and dehydrate at 105 degrees for about 8 hours until crisp. I like to pull my kale chips out a bit sooner so they are a bit chewy. They get eaten so darn fast that I am not worried about them molding.\
5/17/11 – Update: I made these again today and decided to see how it would work using spinach. They turned out great! It’s nice to have options.
- Soaking the sunflower seeds will help them blend smooth and creamy.
- Use the kale when it’s as fresh as possible, kale gets much more bitter as it gets older.
- When tearing the kale into pieces, don’t tear the kale up too small. They will shrink as they dry.