Ingredients

• 1 large Bunch of curly, green kale
• 1 jar Nacheez, Mild or Spicy

Directions

Chris Sanders came up with idea to use Nacheez as the cheesey coating for dehydrated kale chips.  He tried it and they were delicious! We chowed down on them while watching a movie at the historic Guild Theater in Sacramento.  Fun and delicious times!

Tear kale into bite-sized pieces being sure to remove stems.

Wash and dry thoroughly by air drying or using a salad spinner.

Place kale in a large bowl and pour Nacheez over it. Use your hands to make sure each leaf is coated with the Nacheez.

To Bake:

Bake the kale on a cookie sheet at 375F for about 18 minutes or until crunchy.

To Dehydrate:

Each dehydrator is different.  Follow the manufacturer’s instructions for your model.  Here are some examples.

Option 1-Lay the kale on trays and dehydrate at 11o degrees until crispy and fully dry.  This can take anywhere from 7 to 12 hours.

Option 2-Dehydrate at 105 overnight or until coating is dry then slide the kale onto mesh screens and dehydrate 12 hours, or until very crispy.

Store in an air-tight container.