This is a nice spicy Kale chip (jerky) to make, has a nice little bite!  Usually deyhdrating can take some of the cayenne heat out, but this recipe keeps it nice and spicy.

Keeping the dehydrator at this temp enusre, nutrients are retained and enzymes alive!

Nice of course for snacking throughout the day, add to salads, lunch box.

Kale Jerky Alive

Chef Be Live

If you love Kale like me, this is a go to for sure! Super easy and eat straight off the dehydrator! mmmmm.

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Prep Time 2 hours hrs 30 minutes mins

Cook Time 15 hours hrs

Course Snack

Servings 4

Equipment

• 1 Dehydrator
• Bowl
• High Speed Blender

Ingredients

  

1x2x3x

• 2½ Cups Loosely Packed Organic Lacinto Kale
• 1 Cup Organic sun-dried tomatoes Soaked 2-4 hours
• 1 Cup Pitted and halved organic dates
• 1 tsp Smoked Paprika
• 1½ tsp Himilayan Salt
• ½ Cup Chopped organic vine ripe tomatoes
• 1 Tbsp Organic Cider Vinegar or Coconut Vinegar
• 1 Tbsp Cold pressed organic Olive Oil
• ⅛-¼ tsp Organic Cayenne Pepper

Instructions

 

• First without removing the stems, cut the kale leaves so that each is about four inches in length, Save the remaining to juice.
• Blend all the remaining ingredients in a high-speed blender on high till smooth set aside.
• Lay the Kale leave on the dehydrator sheets.
• With rubber spatula or spoon, spread a ¼inch thick coating of sauce on top of each piece. (just one side)
• Dehydrate for 14-18 hours at 105 degrees.

Notes

Keyword Alive, Immunity snack, Kale chips, Vegan, Vegan Jerky

Tried this recipe?Let us know how it was!