1 bunch of kale, curly works best to hold the coating
1 cup raw cashews soaked for at least 1 hour, up to overnight, then drained
1 bell pepper – red, yellow or orange
1 jalapeno pepper
1 tbsp nutritional yeast
juice of 1 lemon
1/2 tsp pink himalayan salt
Instructions
Clean the kale and try to get as much moisture off the leaves as you can. If you don’t then
you’ll water down your coating. Cut out the large stem but don’t chop up the leaves if
possible. When they dry out in the dehydrator they get a lot smaller. If you cut up the kale
then you’ll end up with little little pieces rather than chip sizes. Put kale in a large bowl and
set aside.
Place remaining ingredients in a blender and blend until very smooth. Pour this mixture over
your kale and mix. Your clean hands are really the best tool here. I’ve tried tongs, spoons, etc,
but using your hands enables you to coat every crevice of the kale leaves.
Now they’re ready for the dehydrator. They stay in for about 24 hours.
One last thing, I got lazy once and didn’t take them out of the dehydrator when they were
done and they got stale – sort of chewy and lost their crispness. So when they are done put
them in a container right away. Enjoy!
Originally Submitted
4/25/2012
0 Out of 5 from
0 reviews
You can add this Kale Chips recipe to your own private DesktopCookbook.
