elizabeth petty\'s kale chips
There is a simpler way to make kale fries, but no other fries are full
Season like these.
This recipe is very large in batches;
You will be happy.
The original formula requires a food dehydrator;
A basic tray with four pallets costs $40 to $60.
If you use this device, the kale chip will retain most of the color;
Green is in good contrast to spicy orangeColor coating.
French fries can be in an oven. baked as well;
They don\'t look very good, but the taste is just as good. (
See alternate instructions below. )A high-
Electric Vitamix mixer is the best
The texture coating mixture of the chip, but the ordinary mixer works better than the food processor.
Combination of nutritional yeast (
Whole food market and health marketfood stores)
The jalapeno in the coated mixture creates a flavor that is close to the pimcheese cheese.
Do it well in advance: Cashew nuts need to be soaked for at least 2 hours before use.
The coating mixture can be refrigerated in a closed container for 4 days.
Kale fries can be stored in a closed container for up to 1 month at room temperature.
Place cashew nuts in the container and cover with cold water.
Let\'s sit for at least 2 hours or until most or all of the water is absorbed.
Drained cashew nuts (as needed)
Put half of them in a blender with half of the red bell peppers, 1/3 cups of nutritious yeast, 1 glass of water, 1 tablespoon of sea salt, half of the lemon juice, half of the Mexican pepper, and half of the cayenne pepper.
The slurry forms a loose paste that is as smooth and mixed as possible;
Transfer to a very large mixing bowl.
Repeat with the remaining amount of these ingredients (
1/2 water left)
To a gallon.
Reusable plastic food storage bags;
Sealed for 2 days.
Work in batches to tear the kale leaves into different leaves
Put them into the first bowl of coated mixture.
Put the mixture well into the leaves.
After using all the coatings, transfer the remaining (uncoated)
Kale leaves per gallon
Reusable plastic food storage bag in size, refrigerated for one week.
Arrange the coated kale leaves in the tray of the food dehydrator and flatten the leaves slightly.
Set the dehydrator at 115 degrees.
Dry the kale leaves overnight (10 to 12 hours)
Or until the desired crispness is reached. (
Alternatively, preheat the oven to 225 degrees.
Spread the kale slices on 2 or 3 large side baking trays, preferably lined with silicone lining.
Bake for 1 hour or until crispy, rotate the pan from top to bottom, back and forth as needed, then turn off the oven and let the potato chips dry in the oven for the night. )
Serve immediately or store in a sealed container for up to 1 week.
Within 2 days, repeat the process with the remaining coating mixture and the feather leaf.
Season like these.
This recipe is very large in batches;
You will be happy.
The original formula requires a food dehydrator;
A basic tray with four pallets costs $40 to $60.
If you use this device, the kale chip will retain most of the color;
Green is in good contrast to spicy orangeColor coating.
French fries can be in an oven. baked as well;
They don\'t look very good, but the taste is just as good. (
See alternate instructions below. )A high-
Electric Vitamix mixer is the best
The texture coating mixture of the chip, but the ordinary mixer works better than the food processor.
Combination of nutritional yeast (
Whole food market and health marketfood stores)
The jalapeno in the coated mixture creates a flavor that is close to the pimcheese cheese.
Do it well in advance: Cashew nuts need to be soaked for at least 2 hours before use.
The coating mixture can be refrigerated in a closed container for 4 days.
Kale fries can be stored in a closed container for up to 1 month at room temperature.
Place cashew nuts in the container and cover with cold water.
Let\'s sit for at least 2 hours or until most or all of the water is absorbed.
Drained cashew nuts (as needed)
Put half of them in a blender with half of the red bell peppers, 1/3 cups of nutritious yeast, 1 glass of water, 1 tablespoon of sea salt, half of the lemon juice, half of the Mexican pepper, and half of the cayenne pepper.
The slurry forms a loose paste that is as smooth and mixed as possible;
Transfer to a very large mixing bowl.
Repeat with the remaining amount of these ingredients (
1/2 water left)
To a gallon.
Reusable plastic food storage bags;
Sealed for 2 days.
Work in batches to tear the kale leaves into different leaves
Put them into the first bowl of coated mixture.
Put the mixture well into the leaves.
After using all the coatings, transfer the remaining (uncoated)
Kale leaves per gallon
Reusable plastic food storage bag in size, refrigerated for one week.
Arrange the coated kale leaves in the tray of the food dehydrator and flatten the leaves slightly.
Set the dehydrator at 115 degrees.
Dry the kale leaves overnight (10 to 12 hours)
Or until the desired crispness is reached. (
Alternatively, preheat the oven to 225 degrees.
Spread the kale slices on 2 or 3 large side baking trays, preferably lined with silicone lining.
Bake for 1 hour or until crispy, rotate the pan from top to bottom, back and forth as needed, then turn off the oven and let the potato chips dry in the oven for the night. )
Serve immediately or store in a sealed container for up to 1 week.
Within 2 days, repeat the process with the remaining coating mixture and the feather leaf.
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