One whole package of your choice of seaveg (I used a mix of dulse and kelp)
Sauce
1/2 cup cashews, soaked overnight
1/2 cup water
1 lime, peeled
1 lime
3 inch fresh ginger root
1 Tbs horseradish
1/2 tsp cayenne
1 clove garlic
1 tsp maca powder (optional)
1 tsp – 1 Tbs chlorella (optional)
1 tsp sea salt
Soak sea veg for 10-15 minutes until soft.
In a blender or food processor, blend all sauce ingredients together. Transfer to a bowl.
If using kelp, you should be able to pull the seaweed out piece by piece and dip in the bowl to coat with sauce. If using dulse and it’s a little mushy or hard to separate pieces, transfer to a strainer to allow some water to drain out, and then pour sauce in and mix thoroughly
Lay sea weed out on dehydrator tray and dry at 115 for 8-12 hours until crisp. If you don’t have a dehydrator, lay it on a cookie sheet lined with parchment and place in oven at it’s lowest setting with the door slightly open to allow moisture out.
Optional Tip: The soak water from the seaweed is going to be amazingly nutrient rich. You may wish to use this as your water in your sauce. Do it! Another option is to use this water to water you plants or your pet
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RAW KELP CHIP Recipe from:
meghantelpnerblog.com
Loving our super powered sea veggies is easy when they're this delicious!..
