Kale Chip Marinara

From Sacred Source Nutrition:

I love kale - in all it's many varieties. I have 4 different kinds of kale growing in the garden right now and they're all so delicious in their own ways. I love to add kale to my smoothies and of course...kale chips are a favorite snack. Try this recipe for kale chip marinara:

http://sacredsourcenutrition.com/kale-chip-marinara/

How many different varieties of kale have you seen?

See the recipe below the photo.

Kale Chip Marinara

How many deli­ciously dif­fer­ent ways can you incor­po­rate kale into your diet? This is a fun recipe to make, espe­cially if you have lots of curly kale that needs to be har­vested out of your gar­den – or a friends gar­den.

Kitchen equip­ment that you will need to make this raw food recipe:

A dehy­dra­tor and a high pow­ered blender, like a Vita-mix or Blendtec.

Raw Kale Chip Mari­nara Recipe:
Mak­ing the Mari­nara Sauce:

Mea­sure into the blender:

4 cups of organic tomatoes
4–5 cloves of gar­lic (add gar­lic to taste, more if you really like garlic)
1.5 cups of organic pit­ted Med­jool dates
7–8 Table­spoons of lemon juice
2 tea­spoons of salt
10 tea­spoons of oregano dried (can also use fresh, in which case add half the amount – 5t)
5 tea­spoons of thyme dried

As a side note: If you like spicy, you can eas­ily make this a spicy kale mari­nara recipe by adding in 1 tea­spoon of cayenne spice, or sim­ply spice to taste)

Mix ingre­di­ents until smooth. Then add in:
  1/2 cup of fresh basil and stems (packed)
Blend again, then as the blender is on, slowly add 1 cup of organic olive oil.  Blend until smooth.

Next, de-stock your kale. The stems end up turn­ing out very hard and crunchy and not very pleas­ant in kale chip recipes. Hold the end of the kale stem and slide your hand down the stock. You should be able to remove the whole kale leaf in one swipe. If you want set aside the stems – they make an excel­lent ingre­di­ent in juicing.

Tear up the kale into smaller pieces with your hands. I rec­om­mend start­ing with a smaller amount of kale pieces in your bowl, add in some mari­nara, and then keep adding in kale pieces and mari­nara as the batch gets big­ger. Really work the kale with your hands, work­ing the mari­nara into all the lit­tle cracks and crevices of the kale.

Place on dehy­dra­tor sheets and place in the dehy­dra­tor on 115 degrees until crispy. Should take at least 10 hours, or overnight in the dehydrator.