Red kale is an amazingly nutrient-dense food—SO good for our bodies. You should go ahead and Google it to learn more about its incredible properties. These have become a hot new item in grocery stores. Four- to six-ounce bags are being sold for $5 to $9! Look how much you can save by making this at home! Eat it as a snack or appetizer, or add it on top of hamburgers between the burger and your paleo bun for some CRUNCH!
This recipe is vegetarian, and if you use a dehydrator, this is technically raw for those on a raw diet.
If you have any questions about this recipe or dehydrating in general, please let me know through my Contact page!
(I only use a Vitamix for this recipe. It can be done with other blenders, but the coating for the kale won’t come out as creamy.)
Paleo Red Kale Truffle Chips
- 2 hearty bunches red leaf kale
- 2 cups raw cashews
- 1½ tablespoon black truffle oil
- 1½ teaspoon – 2 teaspoons shallot salt (It’s okay to use sea salt as a substitute.)
- A few teaspoons to a few tablespoons of water (Have a quarter cup of water on hand, but do NOT use it all!)
- ½ – ¾ teaspoon white pepper, finely ground
- 1 cup fresh cilantro (rinsed clean)
- Rinse off kale and let drain. Blot with towel to make sure it’s completely dry.
- Take scissors or a fine knife and devein the leaves. Just take out the hearty, larger part of the vein; don’t go all the way up. You’re going to end up with part of a kale leaf on both sides. Place it in a very large bowl.
- Put the cashews in Vitamix and pulse it a couple times and add the oil, then keep pulsing it and slowly add water until it just starts to blend and becomes creamy. (Don’t add too much water!) You’re going to have to keep using a spatula to remove the cashew from the sides and push it back down into the blades.
- Add the cilantro. Put Vitamix on full speed.
- Add other ingredients. You might need to add another teaspoon of water after adding these, but it should have a thicker consistency than hummus.
- Take spatula and, scoop by scoop, throw mixture onto the kale and use your hands to mush it around and coat the leaves all over. Just keep scooping over and over and keep spreading it as a coating over the leaves. It doesn’t have to be even; it can be sporadic and fun.
- Add salt and pepper to taste.
- Set everything on the dehydrator rack allowing air to flow through. Set the temperature at 104 degrees. In the Excalibur dehydrator, it cooks 8 to 10 hours. If you’re making this in the oven, set it on the lowest temperature there is. In many American ovens, that will be 200 degrees. If you can do it, go lower. You’ll put the kale on a very finely-greased cookie sheet or parchment paper. Place it in the oven and check for doneness in 2-4 hours. Check often, and turn kale over in the oven after about an hour.
- Once they’re dry and crispy, turn off dehydrator and let cool.
- Store them in a glass jar.
From my kitchen to yours,
From my kitchen to yours,