- 2 large bunches of kale (total one pound, with stems)
- 1/2 cup raw cashews, soaked 2 hours in advance
- 1 Tbsp White Miso paste
- 2 Tbsp reduced sodium tamari
- 2 Tbsp apple cider vinegar
- 1/2 tsp grated fresh ginger
Rinse & drain cashews. Rinse & pat dry kale leaves. Remove center stems & cut each leaf into 4-6 pieces.
Put all ingredients except leaves into food processor & blend until fairly smooth puree.
Put half of leaves in very large bowl, and half of puree, & massage leaves with puree, distributing it evenly.
Arrange leaves on dehydrator trays. Make sure leaves do not overlap & lay flat (not folded over). (can also use very low temp in oven if you have…)
Repeat with other half of leaves.
Dehydrated at 135 degrees for 2 hours. If any leaves have any dampness (check where puree is thickest), put tray back in for 15 minutes.
When done, let leaves cool. Check one more time for dampness before bagging.
Enjoy! This will make a little bit over a quarter pound of chips.
Recipe credit: Leslie Thomas, The Accidental Chef