CALE CHIPS

During the filming of AWAKE - EIN REISEFÜHRER INS ERWACHEN in Hawaii, I was invited to Nassim Haramein's house.

There I tried the delicious freshly dried "Kale chips" for the first time. I can't describe how tender, delicious and extremely crispy they are. Since then, the healthy green crispy herb is no longer safe from me. The chips are easy to make and taste great.

Best of all, they are also low in calories and very healthy - what more could you want? By the way, kale contains so much vitamin C, E as well as beta-carotene, iron, calcium and antioxidants that every year even daily newspapers praise the positive effects of kale on our health. I can only warmly recommend to everyone: just try it - because there are truly worse things than a kale chip addiction.

Last year in spring I made a kale patch especially for these chips and I'm sure I'll do it again this year ;-)

INGREDIENTS FOR THE MARINADE

1/4 - 1/2 cup cashew puree
1/2 cup water
1/4 cup olive oil
1/4 cup lemon juice
1 tsp herb salt
1 tsp tamari or soy sauce
1 tsp birch sugar or raw cane sugar
If you like it hotter, add chilli flakes from the spice mill.

Cut the leaves off a small bunch of kale or black cabbage (you can get them at the health food shop or in your vegetable patch). Then tear into bite-sized pieces. Since the cabbage shrinks a lot, the pieces should not be too small. Wash the leaf pieces and dry them well - this is best done with a salad spinner.
Caution: Savoy cabbage is not suitable for cabbage chips - its leaves are too thick.
You can compost the stalk and the hard parts of the leaves straight away.

Now mix the dry leaves well with the marinade. I use a large bowl and knead the marinade into the cabbage with my hands.

PREPARATION IN THE DEHYDRATOR

Place the marinated leaves in the dehydrator. They should not be too close together.
The advantage of dehydrating is that temperature-sensitive nutrients such as vitamin C and chlorophyll are largely preserved. Dehydrated cabbage chips are regarded as "raw food
I dehydrate at 43° for about 5 hours.

PREPARATION IN THE OVEN

Preheat the oven to 130° (top and bottom heat). Spread the marinated cabbage chips on a baking tray lined with baking paper - they should not be too close together. Bake for about 40 minutes, opening the oven every now and then so that the steam can escape.
The chips are ready when the texture is as soft as parchment and the sheets are crisp. Immediately put them in an airtight container so they don't get soggy.

I hope you enjoy the chips as much as I, my family and friends do.

🌿 Enjoy this gift from nature.