• Taylor Dean

Zesty Crunchy Kale Chips

Updated: Jun 30, 2020

Ingredients you will need

-1 cup soaked cashews

-3 bunches of kale (dino kale seems to be my favorite, I like the texture but up to you)

- 1/2 cup nutritional yeast

- 1 tsp of cumin

- 1tbls of soy sauce or tamari (totally optional

- juice of 1 lemon

- also fun to add a sweet bell pepper (optional)

Special tools you will need

- a dehydrator or oven

- a blender

Wash kale and de-stem before chopping into chip size pieces

I chopped kale placed in a bowl then squeezed the juice of 1 lemon and added just a bit of olive oil to dress the kale and soften it a bit with the acidity from the lemon juice.

Next using a blender- blend remaining ingredients: soaked cashews, nutritional yeast, lemon juice, cumin, salt, tamari or soy sauce, salt then add mixture to kale ..

Coat the kale in the cashew mixture careful to coat kale thoroughly ..place kale on a dehydrator trays and spread evenly.

Finally dehydrate for 5 hours at 135 degrees or for 6-7 hours at 114 (to keep raw) You can check on the kale chips every 3 hours to rotate the trays so they dehydrate evenly.

You will know they are done when they start to become crispy. Make sure they are all crispy and no moisture remains on the leaves.

Let cool before packaging in a ziplock bag.

The chips will last for up to weeks.

- you can use the oven (ovens may very)

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