I also found a new way to ‘recycle’ the kale stems: they make a perfect vegan kale smoothie if you have a blender that pulverizes them well so you will never taste the difference.
Chipotle Parmesan Kale Chips:
- 1 cup cashew nuts (soaked in filtered water for 2h)
- 1/4-/1/3 cup filtered water
- juice of 1 lime
- 1 TB apple cider vinegar
- 2 garlic gloves, peeled
- 2 TB nutritional yeast based chipotle parmesan (or nutritional yeast)
- 1 hot pepper, dried or fresh
- 1 bunch of curly kale, washed
Destem the kale by ripping chips sized pieces of the kale leaves and discard (or save) the stems (for a smoothie). Place the raw kale pieces in a large bowl, pour the sauce on top and get massaging. Massage the ‘cheez’ mix into the heap of kale and rubbing the sauce into the individual leaves to that all of them are covered fairly well.
Distributed the kale chips on the sheets of the dehydrator; avoid overlapping leaves because they take longer to dry and crisp up. One bunch of kale filled exactly one dehydrator with 5 trays to the brim. Dry on 105F for ca 12h, and get munching on tasty, crunchy kale chips!