I have seen other recipies for the baked cheese that look really good. Havent tried them yet tho.

I found a couple other recpies for Kale 'chips'. I found them on the internet.

“Sour Cream” and Onion Kale Chips
1 1/2 cups raw cashews, soaked for 2 to 3 hours
4 Tbsp lemon juice
1 1/2 Tbsp raw apple cider vinegar
1/4 tsp sea salt
1 small red onion, sliced thin on a mandolin
1 head of green kale
1/4 to 1/2 cup filtered water
1. Starting at the bottom of the kale, strip away all leaves leaving behind only the stems. Tear leaves into approximately 2- to 3-inch pieces.
2. In a blender, combine the soaked cashews, lemon juice, vinegar, salt and 1/4 cup water until creamy and smooth. Sauce should be the consistency of a salad dressing. Add more water if necessary.
3. Using mandolin, thinly shave red onion. Toss the sauce with the kale and red onion until thoroughly combined and lay out on dehydrator sheets. Dehydrate at 105 degrees for approximately 12 hours or until crispy.

I made these last night but didn’t have any cashews on hand so I used peanuts instead. I baked them in the oven at 275 for an hour with the oven door OPEN since I didn’t have a dehydrator. Turned out crispy and delish!

Great recipe but I find blending the onion and adding in a bit of fresh garlic with little olive oil makes it even better. It really is perfection. No one in my house misses those greasy round yellow starchy chips.


Sun-dried Tomato Cheezy Kale Chips
Like nachos only better tasting and better for you. Satisfy your every chip craving with these cheezy, salty, green, and crispy kale chips!
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Ingredients:
1 large bunch of kale, stems discarded and leaves ripped up
30 grams organic sundried tomatoes, soaked in water to soften for at least 1 hour (see note)
1 cup raw cashews, soaked in water for at least 1 hour
2 large garlic cloves
3/4 cup + 2 tbsp soaking water from tomatoes
2-4 tbsp fresh basil
2 tbsp fresh lemon juice
2 tbsp nutritional yeast
3/4 tsp fine grain sea salt, or to taste

1. In two separate bowls, soak the sundried tomatoes and cashews in water for at least 1 hour, but preferably 1.5-2 hours if possible. After soaking, reserve the tomato soaking water and set aside. Drain and rinse the cashews.
2. In a food processor, with the machine running, drop in the garlic and process until minced.
3.. Add in the rest of the ingredients except the salt. Process until smooth, scraping sides as necessary, and add salt slowly to taste.
4. Wash the kale leaves and tear the kale into pieces, discarding the stems. Dry the leaves in a salad spinner (this helps the sauce stick). Place greens into a large bowl. Pour the cheeze sauce on top of the kale and stir with a spoon. Then toss the spoon and get in there with your hands to massage the sauce into the kale until well coated. Season with salt to taste. I used a few shakes of Herbamare.
5. Dehydrate for about 12 hours at 105-110F. Kale chips are ready when they are super crispy and taste magnificent. I dare you not to eat a full batch in 1 day.
Note: My sun-dried tomatoes were very hard and dry so I had to soak them first for about 1-2 hours. If you are using oil-packed sun-dried tomatoes, you obviously won’t have to soak them first. I would add them to taste and then use filtered water as needed, rather than the soaking water

Cauliflower Fritters | Skinnytaste

I really want to try these, they sound SO good!!


This is a delicious way to prepare cauliflower. Similar to the taste of a potato pancake. Your kids will love them! Makes approx 24 fritters depending on size of cauliflower.
Cauliflower Fritters
Gina's Weight Watcher Recipes
Servings: 12 • Size: 2 fritters • Old Points: 2 pts • Points+: 3 pts
Calories: 108.9 • Fat: 6.6 g • Protein: 3.8 g • Carb: 9.4 g • Fiber: 2.1 g



4 cups steamed cauliflower (roughly chopped)

2 cloves garlic, crushed
1 cup whole wheat flour
2 eggs
1/2 cup Pecorino Romano
1/4 cup parsley, finely chopped
1/4 cup hot water

salt and pepper
1/4 cup olive oil

In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.
Makes 24 fritters.