November 2013
115
Cheesy Dill Kale Chips
Kale is another food that’s full of baby-building and
pregnancy-supporting nutrients. It’s rich in calcium, which
helps build strong bones, and both vitamins A and C, which
support your immune system’s ability to ward off colds during
your pregnancy. Kale also provides plenty of vitamin K, which
keeps blood vessels strong, which is particularly important
during the increased blood flow that comes with pregnancy.
I love to snack while pregnant and these moreish cheesy-
herbed chips are satisfying and delicious – and a much
healthier choice for my baby bump and me than any store-
bought potato chip.
Equipment needed: High-speed blender, dehydrator
Ingredients
1 cup macadamia nuts, soaked 8 hours
1 cup pumpkin seeds, soaked 8 hours, or overnight
1 yellow bell pepper, seeded and chopped
½ cup nutritional yeast
cup lemon juice
2 Tbsp white miso paste
1 tsp high mineral raw salt
2 cups filtered water
2 heads curly kale leaves, washed, stems removed and leaves
torn into pieces
2 (packed) Tbsp fresh dill, minced (or, use dried dill)
Method
• In a high-speed blender, blend all ingredients except kale
and dill together until creamy-smooth.
• Add in the dill and pulse for a few seconds until just
combined. If you pulse too long, the mixture will turn green,
which won’t look as nice or “cheesy” on top of your chips.
• Place de-stemmed kale in a large bowl. Pour the creamy
dill mixture over the top and then massage by hand to coat
each piece of kale.
• Prepare 4 or 5 dehydrator trays lined with drying sheets.
• Lay out each piece of fully coated kale onto the trays,
leaving enough space between the pieces to allow them
to dry properly.
• Place trays into the dehydrator at 118°F for 8 hours. Once
the kale is semi-dried on the top, remove drying sheets
and place kale directly onto the mesh trays. Continue
dehydrating for another 16 hours at 118°F, or until crunchy
and dried all the way through.
• Kale chips will store well in an airtight container for
several weeks.
