The four randomly chosen winners are:
Now for the recipe I promised you yesterday.
Nacho Cheeze Kale Chips
First, make the Dairy-Free Nacho Cheeze Sauce.
Wash your kale and tear into chip-sized pieces. Pour the Nacho Cheeze Sauce onto your kale and massage thoroughly.
You have two options for baking the chips:
- Dehydrator Method: The Kale chips will be raw if using a dehydrator. Each dehydrator is different, so timing will be different on each. Typically, it will take 4-6 hours to dehydrate. They are done when crisp. The dehydrator method keeps the kale chips crisp the next day. Store in air-tight container or ziplock bag.
- Oven Method: Usually, the chips don’t stay as crisp the next day. However, they are tasty enough that you won’t have any leftover! Place kale in an even layer on a baking sheet-do not overlap. Bake at 300* for 20 minutes. Flip, and then bake for another ten. Be careful and make sure you don’t burn them!
THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:
Favorite ways to eat kale?
Do you try and eat your greens everyday? Any tips and tricks you’d like to share?