Spicy Orange, Fennel Kale Chips
Ingredients
1 bunch of curly kale
1 cup fennel bulb, chopped
1 small red bell pepper, chopped
1 cup sunflower seeds, soaked 2 hours
1/2 cup cashews, soaked 2 hours (or more sf seeds)
1 orange, chopped1/4 - 1/3 cup water
1/2 cup orange juice
2 Tablespoons lemon juice
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon fennel seeds
1/2 teaspoon thyme
2 Tablespoons maple syrup, grade B (or your fav liquid sweetener)
Dash cayenne, to taste
1/2 teaspoon sea salt
De-stem kale and tear into chip sized portions. Spin dry in salad spinner for best results.
In high speed blender, mix all ingredients, except kale. Add water as necessary, maintaining a thick mixture. Use tamper if you have a Vitamix.
Massage mixture into kale, coating each piece thoroughly. Spread on a non-stick dehydrator tray.
Dehydrate at 110 degrees F for 3 hours. Flip chips over and continue to dehydrate for 8-12 hours until dry and crispy. Store in airtight container for up to 2 weeks.
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