Can't get enough kale chips. All different kinds. Haven't tried one yet that I don't like. The dinosaur kale has more of a "chip" quality. The curly kale holds more of a coating and all those curls makes an extra crispy, textured crunch.
The last batch I made was using curly kale. They turned out rich and flavorful. Here's the recipe:
CHEESY CURLY KALE CHIPS
1 large bunch green curly kale***, washed, large stems removed, torn into bite size pieces
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
juice of 1 lemon
1 T. nutritional yeast
2 t. agave (opt.)
1/2 t. himalayan pink crystal salt
Put coating ingredients in Vitamix. Blend until smooth. Using your hands,(same as with Awesome Goddess Chips which are indeed AWESOME), spread coating on kale pieces getting it inside of curls. Put on teflex sheets and dehydrate at 105 overnight or until coating is dry. Slide onto mesh screens and dehydrate 12 hours, or until very crispy.
That seems like a long time to dry kale chips. The kale was very curly, and the coating very thick. The smell drove my husband crazy, he LOVED it!
***The kale should be firm and curls spikey. If kale is limp, wash it, cut an inch off the end of the stems and stand in a bowl of water for an hour.