These satisfying kale chips are both creamy and crunchy. They are great for those who aren’t used to raw foods, and pack a lot of nutrition thanks to the optional spirulina powder and kale. The cashews provide added minerals as well as calories for the calorie-burning breastfeeding mama, but they are of course perfect for the entire family.

This recipe is straight out of The Milky Way – The Ultimate Guide to Breastfeeding on the Raw Food Diet.

Sour Cream N’Onion Kale Chips

Ingredients

1 bunch kale, about 4 ounces, de-ribbed and torn into medium size pieces
1 cup cashews, soaked 2 hours
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon spirulina

Directions

Blend everything but the kale until smooth. Pour the dressing into a bowl, add the kale, and massage together until all the kale is coated.

Spread over 2 dehydrator trays (you will need to give each tray the space of two trays in the dehydrator since the kale pieces are likely to be high).

Dehydrate at 110 degrees until dry, about 8 hours or overnight.
You can also bake them at 200 degrees but keep an eye on them as they will crisp up quickly!