Potato chips are my most favourite food on the planet. If they didn’t
have pretty much zero nutritional value and a silly high BAD fat
content, I think I would choose to live off them. Sigh. Ok, so I’ve
figured out a way to get around it. Are you ready?
This mix works well with both kale and zucchini. Don’t knock ‘em till
you’ve tried them. You would never know these are kale or zucchini in
a blind taste test! The chips will shrink down in the dehydrator
quite a bit, so I recommend using chunks of kale about 5” long and
zucchini no less than 3” in diameter (otherwise they will shrink to
pretty much nothing). If skinny zucchinis are all you can find, don’t
let that stop you! You can cut them on an angle to create a larger,
more substantial chip.
These chips do take about 24 hours to dehydrate, and make about 3-4
cups of zucchini chips, or about 5 cups of kale chips.
Prep Time: 30 minutes
Dehydration Time: 24 hours
Adapted from The Green Chefs
*note: I make these in a food dehydrator, however Dalyn at The Best i Ever Had, has made them in the oven.
½ cup raw cashews, soaked at least 2 hours.
2 small red peppers chopped into chunks and seeds removed
2 tablespoons nutritional yeast
1 teaspoon sea salt
5 cloves garlic
Juice of 1 lemon
3 medium-sized zucchini or 2 large bunches of kale
If you are using zucchini, slice them very thinly on a mandolin. I did mine at .75mm. For kale on the other hand, wash and spin in a salad spinner and tear into 5″ x 2″ pieces. I don’t use the woody stem parts of the kale. I tear the leaf off the stem.
Place all the ingredients (other than kale or zucchini) into a food processor and process until smooth (or as smooth as it’s going to get). In a bowl, massage the mixture into the kale or the zucchini slices. I hand place each piece onto the dehydrator tray rather than spreading them around by the handful, making sure that each chip well covered in the red pepper paste on both sides. It takes a few minutes, but it’s WELL worth it.
Dehydrate at a about 135F for approximately 16-20 hours. I usually put mine in the “oven” before going to bed, and then in the morning I flip each chip over. Regardless, try to flip the chips over at about the 8-9 hour mark. It just gets them extra crispy.