These kale chips taste amazing, the sauce is just wonderful! If you aren't patient and can't wait the 24 hour slow dehydration period, an oven can be used on the lowest temperature with the door open... however, it still might take awhile, consume a lot of power and may destroy some nutrients. I only ever made them in a dehydrator.
Inspired by my new best friend, The Flavor Bible, I came up with a new way to eat kale (insert: doesn't include an avocado, ha).
Excuse the name, I tried to think of something creative lol.
I’m sure variations of this has been posted before but I have a slightly different way of doing it so I thought I’d add it anyway.
All of this must be done with a knife (no food processor) and your hands. Think love :) Your energy is transferred from your hands into the food.
All of the leafy greens must be fresh, green, and free from discolouration. It works best with black kale because of the texture when it’s mushed long enough. A large mixing bowl is necessary. This salad starts out looking like it is a lot but after it’s finished, it shrinks in size by quite a lot. It is very filling though and the portions I’ve included could feed about 2-3 people, although my husband could eat the whole thing himself because he loves it that much. Feel free to adjust portions to suit your taste. The avocado, lime, sea salt and cayenne create a dressing over the salad so oil is not necessary – in fact, I believe it ruins the salad and makes it too soggy. The idea is to keep the salad green, but I sometimes add tomatoes to change it up a little. You can also throw chunks of avocado into it at the end.
This made me realize how delicious cilantro can be. I was surprised it went so well with the apple!