So many people who are new to raw food ask me about using an oven instead of a dehydrator.
I get it.
Kale chips are too good to miss 🙂
…And you might not have the space or resources to get a dehydrator right now.
Or you might be new to raw food and not sure if you want to commit to a dehydrator for life.
I want to show you how to date your oven for the purpose of raw food in the meantime.
Then you can decide if the dehydrator is the one.
I’ll talk you through it in the video, plus I’ve posted a really awesome recipe for kale chips that’ll work every time.
Delicious kale chips ahoy!
Za’atar Kale Chips
- 1 bunch organic kale
- 1/2 cup cashews
- 1/4 cup olive oil
- 1 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 2 tsp za’atar or other favourite spice blend
- 2 tsp apple cider vinegar or lemon juice
- 1 tbsp nutritional yeast
- 1 tsp salt
- Destem the kale, saving the stems for juicing. Combine the remaining kale leaves with all the other ingredients and massage well by hand.
- Arrange on a dehydrator tray and dehydrate for 12 hours at around 115 degrees F or 46 degrees C. This can also be done in a fan-assisted oven on a low temp. I have done this in my oven at 80 degrees C for 4 hours.