Raw Beetroot Kale Chip Recipe

food Oct 08, 2016

Although kale chips were one of the first raw foods I ate and loved, I don't think I've actually ever published any of my own kale chip recipes.

 

But lately I used beetroot in my kale chip dressing and it turned out such a wonderful combination, both in colour and flavour, that I just have to share it with you. I hope you love them too. 

 

Beetroot Kale Chips 

You will need a blender and a dehydrator for this recipe. You can also dry the chips in the oven. Use lowest temperature and keep the door open slightly. Check every hour to make sure they don't burn. 

 

Ingredients

500g kale (curly kale, purple kale or cavallo nero are all nice for this recipe, though curly kale holds the dressing best)
60g (1/2 cup) macadamia nuts
65g (1/2 cup) sunflower seeds
250ml (1 cup) water
1 large beetroot, chopped into small pieces your blender can handle
2-3 tablespoons nutritional yeast flakes (optional, not raw)
1/2 lemon, juice
1 clove garlic
1 shallot, peeled or 1 spring onion
1 teaspoon sea salt
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/8 to 1/4 teaspoon cayenne pepper (start with 1/8, then add more if not spicy enough)
a generous portion of love


Directions

Wash the kale and remove the hard stems
Tear leaves in chunks (they don't have to be tiny, they will shrink in the dehydrator anyway. 
Blend all other ingredients into a thick, smooth sauce.
Pour the sauce over the kale and massage it into the kale with your hands for a few minutes. This is a good time to be grateful for the food that is provided to us and to put love into the kale. Trust me you can taste the difference.
Spread the kale pieces evenly onto a non-stick dehydrator sheet and dehydrate for 1 hour at 52ºC. (125ºF) 
After one hour, turn the shelves around front to back to ensure even drying and turn the temperature down to 46ºC (115ºF).
Dehydrate for another 12-16 hours.
Check after 12 hours and if the chips are still not crips, continue with the drying. 
The chips should be completely dry and crisp. Sometimes there a some pieces which are still moist inside. This will go off if stored, so make sure everything is 'break-apart' dry. 
Remove the trays from the dehydrator, leave them to cool down and then transfer the kale chips to an airtight container.
Kale chips don't need to be stored in the fridge. I keep them in a cupboard. They will be good for 2-3 weeks, after which they may lose their crispiness. To be honest, they never last long enough in our house to go floppy, but if they do, I just put them back into the dehydrator and crisp them up a little. 

 

Leave a comment to let me know how you get on with this recipe. 

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