Cheesy Kale Chips

 

Ingredients: 

A whole bunch of kale, preferably dinosaur kale. 

1/2 cup of nutritional yeast 

1 5-oz punch of white miso paste

4 TBSP olive oil

1/2 tsp fine salt

1 TBSP smoked garlic powder (or 2 cloves fresh garlic, crushed & minced)

1/4 cup ground (not shredded) Parmesan cheese

1 TBSP or two of water, to thin the mixture/paste

 

Instructions: 

Combine all ingredients into a large (steel?) bowl. 

Cut or tear kale leaves into chip-sized pieces. Remove thick stems. 

Add the kale to the bowl with the paste & mix thoroughly until well coated. 

Spread the coated leaves evenly on several dehydrator shelves. 

Set dehydrator to 125 degrees.

Leave for 12 - 14 hours, or until crispy. 

Store in an airtight container for up to a week.

 

 

Rhubarb Chips

I wanted to make some rhubarb chips that I could add to my cottage cheese and such in the mornings.

Ingredients:

Some rhubarb. 

Some artificial sweetener. 

Instructions:

Chop the rhubarb into tiny little cubes. 

Mix it up with the artificial sweetener, to taste. I recommend a Tupperware type thing with the lid, and shake it up. 

Spread it out on a tray in the dehydrator.

Dehydrate it for a couple of days.

Store it in a glass jar until you're ready to use it.

 it turns out that the artificial sweetener that you use makes a noticeable difference.

The one on the left, the darker one, used the sucralose sweetener. The result is a darker fruit, and more of the rhubarb taste. The one on the right uses a mix of ethritol and monk fruit. The color is lighter, and the rhubarb flavor is lighter , almost hidden underneath the sweetener.