This recipe was inspired by my love for honey mustard dressing and these definitely do not disappoint! I typically make kale chips with cashew but have found mac nuts and hemp seeds can replace the cashews and offer a different array of nutrients and protein.
Make sure to soak your nuts 4-6 hours before you use them.
This recipe requires a food dehydrator or you can also use the lowest setting on your oven to make. I prefer to eat things raw when possible, meaning it hasn't been heated over 118 Degrees F. However, if you don't have a dehydrator, that is ok! Most ovens start at 200 degrees so that can work too. The dehydrator is great because you can set it and forget it with a timer, etc. and not have to occupy the same space whereas you don't want to leave an oven unattended. I use the 5-tray Excalibur one. I love it and highly recommend owning one if you are at all interested in preparing your own raw food snacks.
1 bunch kale, or about 8 cups stuffed once de-stemmed
1 cup soaked macadamia nuts
1/2 cups hemp seeds
1 yellow bell pepper or sub 1/2 cup water
2 T brown dijon mustard
2 T raw honey
1 lemon or 4 T lemon juice
pinch of sea salt
Rinse and de-stem lacinato or dino kale. Blend all ingredients in a high-speed blender and add water as needed to get things moving. You want to be able to blend all until it is pourable but not too thick. The yellow bell pepper adds a lot of liquid to the mix so if you don't have one, gauge with the amount of water. In a large mixing bowl, place the kale and cover with the dijon dressing. Rub and cover each kale leaf completely. Then place them on the covered dehydrator tray. Set the dehydrator to 12 hours. You should check on them as they go but be sure not to eat too many of them in the process! They should be totally dry before you take them out. As in no sign of liquid and they are crisp to the touch. Store in an airtight container for maximum freshness and crispness. Enjoy!