Dehydrated: Kale Chips, Spicy Kale and Eggplant Bacon

Kale Chips
Mix in a large bowl

2 Tbsp Olive Oil

1 Tbsp Soy Sauce

1 1/2 Tbsp Vegan Parmesan*

*(Food Processor: 1 cup almonds, 1 cup nutritional yeast, 1 tsp garlic granules, 1 tsp onion powder, 1 tsp sea salt...pulse til proper consistency.) 

2 bunches of curly kale***

washed, drained, dried (pat dry or spinner)

remove thick centers by pulling off leaves

Add the kale leaves to the mixture and massage the dressing into the leaves so that they are thoroughly coated.***

Scatter the leaves on your dehydrator trays.

115 degrees for 4-6 hours

for maximum crunchiness

This marinade adds a very light accent so that you can still taste the flavor of the kale and has become my favorite snack!

Spicy Kale (aka Kale on Fire)
Follow the directions above substituting the marinade for:
1 Tbsp Nutritional yeast
1/2 tsp Chili Ancho ground
1/2 tsp garlic salt
1/2 Tbsp Sesame Seed Oil
1 1/2 Tbsp Sunflower Oil
1/2 Tbsp soy sauce
1/8-1/4 tsp Cayenne to taste 

These are a touch spicy and addicting!

Eggplant Bacon
Marinade:
3 Tbsp Soy sauce
3 Tbsp agave nectar
3 Tbsp apple cider vinegar
3 Tbsp Olive Oil
1/2 tsp smoked paprika
1/4 tsp Chili Ancho ground
1/2 tsp Liquid Smoke

3 medium eggplant should be sliced thinly lengthwise (a mandolin works best but use a sharp knife if you don't have one and try to keep the thickness consistent).

Marinade eggplant for two or more hours in fridge, then spread slices on dehydrator tray and dry for 8-10 hours or until crispy.

***Note on the kale; I have experimented with several different types of kale and I personally prefer the curlier and thicker variety for chips because they come out crunchier and hold the marinade better.  Also, note that it is worth the extra effort to towel dry and pat each and every crevice of the leaves as it is equally worth the effort to make sure to massage in and fully coat all the crevices of each leaf with the marinade.  Happy healthy snacking!

In Light and Love,

Mell