Barbecue Kale Chips
1/4 cup cashews
1/4 cup sunflower seeds (or use 1/2 cup of either cashews or sunflower seeds)
1 bunch kale, washed and dried
1 6oz can tomato paste
1 clove garlic, peeled
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 tablespoons olive oil
1 teaspoon mustard powder
1 teaspoon chipotle chile powder
1 teaspoon smoked paprika
1 teaspoon salt
Sour Cream and Onion Kale Chips
Cover the cashews and sunflower seeds with water in a small bowl and let the soak for at least one hour before proceeding.
Drain cashews and sunflower seeds and set aside. Trim stems the from each kale leaf and cut each leaf into chip-size pieces.
Add all the ingredients except the kale to blender and start blending at slow speed, adding just enough water, 1 tablespoon at a time, to get the mixture to circulate in blender. Blend at high speed until smooth.
In a large bowl, combine kale and the paste from the blender, massaging each piece of kale to ensure kale is evenly coated. Place kale pieces on dehydrator trays and spread out as much as possible. If necessary, reserve any remaining kale and refrigerate, covered, until first batch has finished dehydrating. Dehydrate at 115 for 8 hours or overnight. Check kale to see if it is crispy. If still pliable, continue to dehydrate further. Chips will be ready when crunchy and stiff and topping doesn't feel chewy or moist.
Alternatively, preheat oven to its lowest setting. Spread kale on baking sheets covered in parchment paper. Bake kale until crisp and completely dry, between 2 and 4 hours. Check after the first hour and turn leaves over. Check kale periodically.
Kale chips will keep in an air tight container for one week.