Thank You Recipe: Cheesy Calcutta Kale Chips
Kimberly Snyder
I have made many varieties of kale chips over the years, but because of my love of turmeric, which reminds me of my travels to India, and particularly to Calcutta, where I often saw it being sold by street vendors, this is one of my favorite versions. The nutritional yeast and cashews give these kale chips a cheesy flavor.
- 3 ⁄4 pound curly kale 1 very large bunch or 2 medium bunches, stems and ribs removed
- 3 ⁄4 cup non-roasted non- salted cashews
- 1 medium red bell pepper seeded, deribbed and coarsely chopped
- 1 ⁄4 cup raw sunflower seeds soaked overnight and rinsed
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons nutritional yeast
- 2 tablespoons diced yellow onion
- 1 tablespoon coconut nectar or maple syrup
- 1 ⁄4 teaspoon ground turmeric
- 1 ⁄2 teaspoon sea salt
Rinse the kale and remove as much of the moisture as possible using a salad spinner or paper towels. Tear the kale into bite-size pieces. Let the kale air out on a clean surface while you do the next step, so that it will be saturated with the dressing and won’t get weighed down by any water.
Prepare the dressing. Combine the remaining ingredients in a food processor or blender and process until smooth.
Place the kale and the dressing in a large bowl and mix well with your hands to ensure the leaves are well coated.
If you are using a dehydrator, place the kale on the dehydrator trays, and dehydrate at 110°F overnight, or until crispy. Flip the kale partway through the dehydration process to ensure that all parts are crispy.
If you are using an oven, arrange the kale on 2 baking sheets in a single layer, and bake at the lowest temperature, with the oven door cracked open. Stir the kale chips halfway through the baking process to ensure
all parts are crispy. When I tested this method at my parents’ house, it took about 3 hours, and the lowest setting on their oven is 170°F. Everyone’s oven is different, though, so set timers and check along the way!