20 ∙ recipes
INGREDIENTS
1 (16 oz) bag organic frozen peas
2 tbsp rice vinegar
4-5 tbsp wasabi powder
1 tsp mustard powder
INGREDIENTS
1 bunch kale, remove stems & tear leaves
into
small pieces
2 tbsp vinegar
1 tbsp olive oil
½ tsp sea salt
WASAbi peas
Salt & Vinegar Kale Chips
DIRECTIONS
Defrost the bag of peas then scatter them onto the Food Trays. Let peas dry for 5-6 hours
at 125°F. While they dry begin to make the sauce by mixing together the wasabi powder,
rice vinegar and mustard powder. Once peas are dehydrated and still in Food Trays, coat
them with the sauce using a basting brush and continue dehydrating them at 125°F for
another hour.
DIRECTIONS
Mix the vinegar, olive oil and sea salt in with the kale then massage the kale leaves for
1-3 minutes with the mixture until soft. Distribute the kale on the Food Trays leaving
space in between. Sprinkle the remaining sea salt on the kale leaves . Dehydrate at 160°F
for 3-4 hours or until crispy.
