We love kale chips for their delicious crunchiness and their immense nutrition. Kale is the vegetable with the most amazing nutritional profile.
A single cup of raw kale (about 67 grams or 2.4 ounces) contains:
Vitamin A: 206% of the RDA (from beta-carotene).
Vitamin K: 684% of the RDA.
Vitamin C: 134% of the RDA.
Vitamin B6: 9% of the RDA.
Manganese: 26% of the RDA.
Calcium: 9% of the RDA.
Copper: 10% of the RDA.
Potassium: 9% of the RDA.
Magnesium: 6% of the RDA.
It also contains 3% or more of the RDA for Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Iron and Phosphorus.
Kale is not only good for your skin, hair and eyes but lowers your risk of heart disease, improves bone health, digestion and elimination. It also lowers glucose levels and improves blood sugar balance so a great food for diabetics.
Unlike eating raw kale in salads which can be quite hard and tough, kale chips are so delicious and easy to make. Kale can have a goitrogenic effect thereby lowering thyroid function when consumed in large amounts so if you do have thyroid issues or low iodine levels it is best not to eat too much of it.
1 large bunch of curly kale
1 cup cashews (soaked for 2 hours)
1 small red bell pepper
3 tbsp of lemon juice
1/2 tsp onion powder or 1/4 of a white onion
1 tsp turmeric powder
1/2 tsp himalayan salt
Makes approx. 5 cups of kale chips
Rinse and spin dry the kale. Remove the stems and tear into bite size pieces and place in a bowl.Blend all the ingredients apart from kale in a high speed blender until smooth then add to the bowl and massage the sauce into the kale. Place on dehydrator sheets spreading them out without overlapping.
Keep them in the dehydrator on 40 C for 12 hours. Once they crunchy store in an airtight container.
Note: If you do not have a dehydrator then put them in a tray in the oven on the lowest possible temperature keeping the door open overnight. This way you will not loose the nutrients.