Start with 2 large bunches/bags of Curly Kale or Tuscan Kale.Kale should be chopped or torn into no larger than 3" pcs (I also prefer to remove center rib/stem) If you dont have kale in your garden yet (mine is too small still) then you can purchase loose or bagged organic kale(like the Trader Joes brand), 4-6 Roma Tomatoes, 4-6 Garlic Cloves, juice of 2 limes, 1/2 cup Braggs Nutritional Yeast, 1 Tbsp Sea Salt, 1/4 cup cold pressed olive oil, 2 tsp Cumin, 1/2 tsp cayenne, 2 tsp chili powder, 1 tsp onion powder. Place all ingredients, except kale, in your vitamix or blender and blend until all mixed.
Now pour mixture over kale and mix well by hand until all peices are well coated. Place loosely onto dehydrator screen (or you can also use oven setting on LOW at 180-200, with oven door cracked) and dehydrate (sun bake)at 105-110 degrees, until crispy! You can play around with the ingredients and acheieve different flavors in the coating. IF you would like a thicker richer cheesy flavor add soaked raw cashews to you coating mixture.
What temperature do you use on the dehydrator and for how long? I would imagine you use a lower temperature using the dehydrator than if you do them in the oven. Love these recipes!
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I am sorry....I should have mentioned that I use a setting at 105-110 to maintain the nutritious enzymes in the kale :-) I will update!
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