Elizabeth Petty's Kale Chips Recipe

There are easier ways to make kale chips, but no other chips are quite as full-flavored as these. This recipe makes a large batch; you'll be glad it does.

The original recipe calls for a food dehydrator; a basic one with four trays can cost $40 to $60. The kale chips will retain most of their color if you use the appliance; the green makes a nice contrast with the spicy, orange-colored coating. The chips can be oven-baked as well; they won't look quite as nice but will taste just as good. (See alternative directions below.) A high-powered Vitamix blender makes the best-textured coating mixture for the chips, but a regular blender will work better than a food processor.

The combination of nutritional yeast (available in Whole Foods Markets and health-food stores) and jalapeno pepper in the coating mixture creates a flavor that is close to that of pimento cheese.

The cashews need to be soaked for at least 2 hours before using. The coating mixture can be refrigerated in an airtight container for up to 4 days. The kale chips can be stored in airtight containers at room temperature for up to 1 month.

Adapted from caterer Elizabeth Petty, of Elizabeth's Gone Raw in downtown Washington.

Place the cashews in a container and cover with cool water. Let sit for at least 2 hours, or until most or all of the water has been absorbed.

Drain the cashews (as needed) and place half of them in a blender, along with half of the red bell peppers, 1/3 cup of nutritional yeast, 1 cup of water, 1 tablespoon of the sea salt, half of the lemon juice, half of the jalapeno pepper and half of the cayenne pepper. Puree to form a loose paste, as smooth and incorporated as possible; transfer to a very large mixing bowl. Repeat with the remaining amounts of those ingredients (and the remaining 1/2 cup of water) and transfer to a gallon-size resealable plastic food storage bag; seal and refrigerate for up to 2 days.

Working in batches, tear the kale leaves into different-size pieces, letting them fall into the first bowl of coating mixture. Work the mixture into the leaves very well. Once you have used all of the coating, transfer the remaining (uncoated) kale leaves to gallon-size resealable plastic food storage bags and refrigerate for up to 1 week.

Arrange the coated kale leaves in the trays of a food dehydrator, flattening the leaves slightly.

Set the dehydrator at 115 degrees. Dry the kale leaves overnight (10 to 12 hours) or until the desired level of crispness is achieved.

(Alternatively, preheat the oven to 225 degrees. Spread the kale chips on 2 or 3 large rimmed baking sheets, preferably lined with silicone liners. Bake for 1 hour or until crisp, rotating the pans top to bottom and front to back as needed, then turn off the oven and let the chips dry in the oven overnight.)

Serve right away or store in airtight containers for up to 1 week.

Within 2 days, repeat the process with the remaining coating mixture and kale leaves.

Per half-cup serving

90

8 g

5 g

1 g

3 g

1 g

340 mg

2 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from caterer Elizabeth Petty, of Elizabeth's Gone Raw in downtown Washington.

Tested by Bonnie S. Benwick