Prep Time: 20 min
Cooking Time: 2-3 hours
Ready In: 3 hours and 30 minutes
Servings: 16 servings
4 large bunches of kale
1/2 cup raw pumpkin seeds
1 small orange pepper
1 small red pepper
4 cloves of garlic cloves
1 tsp chili powder
1/2 tsp sea salt
1 cup nutritional yeast
8 tbsp olive oil
1 tsp Blair’s Sudden Death Sauce with Ginseng
3 tbsp Braggs Soy Sauce
4 organic lemons
2 cup milk or dairy alternative such as almond, hemp, coconut or soy beverage
1. Soak nuts and seeds together for 1-2 hours. Drain.
2. Preheat oven to lowest setting. I use (185 degrees F)
3. Wash kale and pat dry.
4. Tear into large bite size pieces. (It shrinks while drying). Place into large bowl.
5. In a food processor or vitamix on low setting, combine nuts, pumpkin seeds, red pepper, orange pepper, garlic, nutritional yeast, olive oil and Braggs Soy Sauce. Process to a paste.
6. Add juice of 4 lemons. Process again.
7. Pour contents onto kale and massage into the kale, coating all pieces.
8. Line cookie sheets with parchment paper if desired. Spread kale in a single layer onto lined cookie sheets. (Makes 4 large cookie sheets)
9. Place in preheated oven. Turn kale after one hour.
10. Bake for 2-3 hours until crisp and completely dry. Make sure it is not chewy or moist!
Emily’s Nutrition Notes
Use Fresh Organic ingredients whenever possible.
Baking the kale chips under 185 F keeps them raw so that the enzymes are kept intact for better digestibility.
Soaking the nuts makes them easier to digest.
Raw Kale is a goitrogen so if you have Hypothyroidism, I would suggest limiting these in your diet.
I adapted this recipe from “Joyous Health Eat & Live Well Without Dieting” by Joy McCarthy
Emily Price, C.H.N.C., Emily Price Nutrition Consulting