: Ranch Kale Chips & Southwest Flax Crackers

 Ranch Kale Chips & Southwest Flax Crackers

I’m so blessed to work at a vegan restaurant that is just as passionate about raw and vegan food as I am!

(Well, sometimes I think I get more excited as I jump up and down when I get raw ‘missions’ to do…but…)

Because of this, I get to play around to create raw snacks which we sell to the public en mass. These include a wide range of snacks, including kale chips, flax crackers, onion rings…. (Yes, I said onion rings – recipe to come!)

And today especially, because there’s a raw cleanse coming up, I got to prepare some delicious snacks mentioned in the title. Of course, there’s no way I could create these without sharing them with you!

(By the way, everyone LOVES them…drools over them, and tries to steal them before I can bag them! No bueno…)

First, I created some more raw and vegan kale chips – you know, the cheezy ones! Click here to get in on some of this madness.

And next – a new raw and vegan Ranch Kale chip recipe – which I adapted from Sunny Raw Kitchen’s Ranch Dressing here:

Raw Vegan ‘Ranch’ Dressing:

(For those of you missing out on the Hidden Valley feeding)

Soak time: 1-2 hrs

 Preparation time: 5 Minutes

 Number of Servings: 24 (or 3 cups)

Ingredients 

 1 1/2 cups nuts (cashew or mac or combo) soak them for a creamier dressing (1-2 hrs is fine, then drain)

3/4 – 1 cup filtered water for blending

3 tablespoons lemon juice (translates into approx 1/2 lemon)

1/3 cup cider vinegar 1/3 cup extra virgin olive oil

3 tablespoons agave (or 3 soaked dates)

2 cloves garlic

1 teaspoon garlic pwd

 3 teaspoons onion pwd

1 teaspoon dill 1 tablespoon sea salt

 1/2 teaspoon basil

 

 And to add after it’s done: 1/4 cup finely minced parsley another 1/2 t dill, minced

Directions:

1) In a high-speed blender (I prefer the Vita-Mix), combine all ingredients except the last two (finely minced parsley and dill) until smooth and creamy.

Stir in the remaining two ingredients and feel free to thin to desired consistency.

**Mandy’s Notes**

I found this recipe to be a bit too sweet, so I would put less agave in. I, and a few other friends, decided that it was in desperate need of chives, but alas, no chives – therefore I put in some more garlic and fresh red onion, and don’t forget more dill! (As I’m a dill fiend and can never have enough!)

“Cheezy” Goodness fresh out of the dehydrator. Kale is ABUNDANT in Amino Acids, Vitamin A, many phytonutrients, and is so easy to eat as a chip! Kids love ’em too!

 

To make Kale Chips:

1-3 Bunches of Kale

Big Bowl

Directions:

Cut or tear kale leaves into palm-sized pieces and place in a big bowl. Pour ranch dressing over kale and massage into leaves. (I choose to leave the stems out and juice them!)

Place on a dehydrator sheet and dehydrate for 12-18 hours or until you can’t stand it any longer and pick them out one by one…

Enjoy!

 

 

Then…. My new personal favoriteSouthwestern Kale Chips– adapted from THIS recipe.

Preparation Time: 20 minutes (active)

Cooking Time: 18 hours

Servings:  1

 

 

Ingredients:

1/2 cup julienned sundried tomatoes

 1/2 cup flax seed

 2 cloves garlic, pressed

 1 small jalapeño, seeded and minced (Unless you’re like me and LOVE SPICY, don’t seed! 😉

 1/4 cup fresh cilantro leaves

1 tablespoon olive oil

 1/4 cup ground raw sunflower seeds 1 teaspoon sea salt

**I added Chipotle Powder, Lime Juice, and a bit more flax (ground up) – DELICIOUS!

Unfortunately I don’t have a finished product picture of these latest two recipes, as I just put them in the dehydrator today! I’ll update soon!

Directions:

1) Soak sundried tomatoes for at least 1 hour in just enough water to cover them. Soak flax seed for at least 2 hours in just enough water to keep them from clumping.

 2) Put sundried tomatoes and soaking water in a blender pitcher. Add garlic, jalapeño, cilantro, and olive oil to pitcher. Blend until you get a slightly chunky paste. Pour tomato paste into a bowl and stir in flax seed, ground sunflower seed, and sea salt.

3) Spread on teflex sheets and dehydrate at 105 degrees Fahrenheit for 3 to 4 hours. Using a knife, carefully cut into squares. Continue to dry for and additional 6 hours.

About to go into the dehydrator!

 Flip crackers and dry until crisp. I generally dehydrate for a total of about 18 hours. You can use more or less jalapeño, depending on your taste…. *Ahem – make ‘em spicy is my motto!*

 (Once I have pictures of the finished product, I’ll UPDATE!)

———————————————————————————–

There we are! I hope you enjoyed these two delicious recipes! If you’re in need of a snack and want to go somewhere with a bag of deliciousness that’s super affordable, easy, and wonderful to make – try these out! My all-time favorite snack is still the CHEEZY KALE Chips recipe here – and of course what could be faster than fruit? – But either way, plan ahead or you will plan to fail when it comes to transitioning raw!

Did you try these out? What did you think? And what kind of raw snacks do you keep on hand to avoid unhealthy pitfalls?

Much <3 & Peace! Mandy!