This is a guest blog post from raw gourmet chef and master creator in the kitchen, Christian Bates at www.ChristianBates.com.
Kelp Chips are:
– crispy, not hard and chewy like raw seaweed
– a wild food, not a domestic cultivar like kale
– an ideal source of natural iodine to protect your thyroid and kick start your metabolism
First, acquire a big bowl of whole wet kelp. Two ways it can be done:
1. Purchase whole dried kelp and soak in pure water (I prefer my local spring water) in a bowl for 1 hour. Drain off remaining water (which makes great garden fertilizer or compost amendment).
2. Harvest it yourself fresh from an unpolluted beach, take it home and rinse it many times (under your filtered shower head works well). Drain off remaining water.
Then, make a raw cheezy coating:
– 1 cup Brazil nuts, soaked
– 1/2 cup spring water
– 1/4 cup sesame tahini
– 1/4 cup olive oil
– juice of 2 lemons
– 2 teaspoons sea salt
– 1 garlic clove, peeled
– 1 small dried or fresh cayenne chili or 1/2 teaspoon cayenne powder, or any chili of choice
– 1 handful of green gourmet herbs of choice (oregano, thyme, basil, cilantro, parsley, etc.)
– few dashes of freshly ground peppercorn
OPTIONAL: 1/4 cup water kefir to inoculate with probiotics that will make the end product even cheesier.
Blend on high in a high-speed blender until creamy. Scoop into bowl of wet kelp and massage with clean hands, evenly coating the kelp. Feel free to double this recipe if you have more kelp available.
You may also mix kale in with your kelp so that you have kelp n’kale chips. Or, add sliced onions for “un-fried” onion pieces. You can also pile on a few tablespoons of spirulina powder to make this a double-algae (spirulina and kelp are both algae) powerhouse snack.
Evenly spread on solid-sheeted dehydrator trays and dehydrate at 145*F (or lower if you desire) overnight until crispy and deliciously addictive. Try out this recipe and post a comment sharing your own chip creations!