Excalibur Kale Chips Recipe

7 dehydrate at 115 f for 8 hours or until the chips are crisp. Ensure mix is spread evenly over all pieces. This is one of the best recipes you can make with the excalibur dehydrator and better yet when making these kale chips you don t use any cheese or salt.

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Cover bowl and soak for 5 hours.

Excalibur kale chips recipe. Step 3 bake until the edges brown but are not burnt 10 to 15 minutes. Wash and thoroughly dry kale with a salad spinner. 3 blend until smooth and creamy.

5 toss the kale with the sauce making sure all leaves are coated with sauce. Spoon garlic cashew mixture over kale and toss until evenly coated. 6 place the kale on excalibur dehydrator trays covered with a nonstick sheet.

1 place cashews in bowl. 2 rinse drain cashews. 4 de stem kale and tear into approximately 3 inch pieces.

Create crispy cheesy kale chips in your excalibur dehydrator. 6 place kale on excalibur dehydrator trays. 2 mix olive oil nutritional yeast chili powder and nama shoyu together.

Add water to cover the cashews completely. 5 place kale in a large mixing bowl. 1 place cashews in a bowl.

4 wash and towel dry the kale. 4 de stem kale and tear into approximately 3 inch pieces. 2 rinse and drain cashews.

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