Kale Chips

These delightful crisps are yet another sure way to get greens into your children’s body.

Sprinkled over a salad or stirred into a smoothie, they remarkably boost the nutritive

power of your foods.

2 bunches kale

1/4 cup raw cashews, soaked in 1/3 cup water for 2 hours

2 cloves garlic

1/2 medium onion

1 tsp. apple cider vinegar

1/2 tsp. Himalayan rock salt

a sprinkle freshly milled black pepper (optional)

• Wash kale leaves and rip or cut out the tough stem parts.

• Rip each half of a leaf in 4-6 pieces tossing them into a large bowl.

• Chop the garlic and onion.

• Blend the cashews, including the soaking water, with the garlic, onions, vinegar

and salt.

• Pour the blended sauce over the leaves, grind a bit of black pepper over if you

wish and toss until everything is evenly blended.

• Dehydrate at 115oF for 4 to 6 hours or until crispy.

• Store in air tight containers to keep fresh and crunchy.