This recipe is a variation of cheesy kale chips which has a festive holiday look from the red beets used. But, it’s wonderful at any time of the year! In addition to using red beets, it includes chia seeds. So, you get healthy omega 3 fats along with all of the phytonutrients contained in the kale and the beets. Coupled with the healthy properties of the turmeric spice used, this might just be one of the healthiest snacks ever! Kale chip recipes are forgiving to changes, so if you like it more or less salty, or less hot, then feel free to adjust as you see fit.
This recipe really works best with a dehydrator instead of trying to use an oven. If you still do not have a dehydrator, then we recommend the high end Tribest Sedona Dehydrator. But, if you can’t afford the Tribest, then even a low-end dehydrator will open up a whole new world of culinary possibilities for you beyond kale chips.
- One large red beet, peeled and cubed
- Juice of two lemons
- 2 Teaspoons red wine vinegar
- 2 Tablespoons coconut oil
- 4 Tablespoons nutritional yeast (gives the cheesy flavor)
- 1 Cup cashews
- ½ Cup chia seeds
- 1.5 Teaspoon red pepper flakes
- 1 to 1.5 Teaspoon sea salt
- 3 Teaspoons turmeric
- 1 Teaspoon garlic powder
- 400g or about 1 pound curly kale
- Soak the cashews and chia seeds in 2 cups of boiling water. Stir well and let soak for 30 minutes.
- Add put all ingredients except kale to blender (We prefer the Enpee Blender) and blend well
- Wash and dry kale, then cut into bite sized pieces. Remove thick stems.
- Massage coating mixture into the kale.
- Spread coated kale onto dehydrator sheets and dehydrate at 48C/118F for about 24 hours until you have crispy cheesy kale chips.
- Store in a sealed container. But, they never seem to be around too long before being eaten!