Make your own “Alive & Radiant” kale chips!
Recipe by Zachary Mazi, Bauman College Santa Cruz Administrator
Here’s The Base
2 cups (dry) cashews, soaked overnight and drained
1/4 cup chia seeds
1 3/4 cup water
1 Tbs. salt
Blend in a VitaMix with your choice of flavor ingredients (see variations below).
Toss the completed flavor mixture of your choice with two bunches of curly kale (stripped of stems, washed, rinsed, and spun until dry) to coat every surface, fold, nook, and cranny of the leaves. Lay out in a dehydrator (115° F) for 24 hours or until crispy. Serve and enjoy!
Makes about 9 bags
For Cheesy Variety
1 red bell pepper, seeded
3-5 scallions
1 Tbs. apple cider vinegar
1 lemon, juiced
2 tsp black pepper
1-2 Tbs. nutritional yeast (optional)
1-2 jalapenos (optional)
For Ranch Flavor
3-5 scallions
2 tsp onion powder
2 tsp garlic powder
2 tsp black pepper
1 lemon, juiced
Fresh herbs, to taste (thyme, sage, basil, etc.)
For Chocolate
2/3 cup cacao powder
1/2 cup coconut sugar
1/2 cup cocoa butter, melted
(reduce original 1 Tbs. salt to 2 tsp. for this sweeter variation)
Blend all ingredients, except cocoa butter, and add last to mix to emulsify.
Feel free to experiment with other flavors like Thai, Indian Curry, Tarragon Dijon, etc.