Raw Vegan Golden Milk Kale Chips
If you don't like kale, then I don't know what you're doing with your life. Kale is honestly one of my favorite foods, my kiddo too believe it or not. He's been helping me make kale chips from the time he was just a little guy (he's taller than me now and not even out of elementary school!-must be the kale!)
In addition to being a great source of digestion-aiding fiber, kale is rich in vitamins K, C, A, E, B1, 2, 3 and 6; manganese, copper, calcium, potassium, iron, magnesium, omega-3 fats, phosphorus, protein and folate. If that's not the very definition of a superfood, then I don't know what is...
Raw kale chips are so easy to make and generally less expensive than buying them. Keeping the dehydration temp low allows you to keep as many of the nutrients, minerals and phytonutrients as possible, and the addition of my delicious and beneficial Golden Milk Superfood Powder makes it that much more tasty and valuable. Read on below for the simple recipe.
- 3 generous cups of chopped kale leaves (no stems)
- 2 tablespoons extra virgin olive oil
- 2-3 teaspoons liquid aminos
- 1 teaspoon D.I.D. with Cazoshay Golden Milk Superfood Powder
- 1/2 teaspoon nutritional yeast
- Combine kale, olive oil and liquid aminos, stir well until kale is fully coated.
- Add Golden Milk Powder and nutritional yeast and stir until fully distributed and coated on kale.
- Spread onto a single layer on a dehydrator sheet.
- Dehydrate on 115 degrees for 4-6 hours. (Check them at the 4 hour mark, then every 30-45 minuted until they're completely dehydrated.)
Some other ways to use kale chips:
- Crumble on foods as a seasoning (pizza, chicken, the best quinoa you've ever tasted...)
- Use in raw vegan pizza crust or crackers
- Use in vegan cheese recipes
- Flavor popcorn
- Add on top of avocado toast (or any savory toast)
- Sprinkle on or in soup
Note: Due to the turmeric in the golden milk, these kale chips may turn your fingers and porous surfaces yellow.
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