Guest Blog: Elizabeth’s Kale Chips
On a recent visit to Elizabeth’s Gone Raw Restaurant in Washington, DC, I begged owner Elizabeth Petty for this recipe. They serve kale chips instead of nuts with their bio-dynamic wine assortment and boutique organic cocktails.
They honestly are the best, ever, and I’ve sampled A LOT of kale chips.
I hope you love them as much as I do.
Elizabeth’s Kale Chips
Preparation:
1) Wash kale, red peppers, jalapenos and pat dry
2) De-seed red bell peppers and jalapenos then cut pepper and jalapeno into medium sized pieces.
3) Take peppers, jalapenos and remainder of ingredients (except kale) and blend until smooth. Adjust to desired taste.
4) Massage cashew mixture into kale leaves until completely coated.
5) Place kale on dehydrator sheets in an even layer and leave in dehydrator at 115 degrees for at least twelve hours or until crisp.