Kale Gone ‘Cheezy’ Chips!

February 8, 2017

These nutrient packed green goddesses are a great snack option instead of chips for you movers and shakers! Plus, they're great for those with a dairy intolerance. ''Look ma’ no cheese!''

Mantra: I eat healthy on-the-go!

*Anti-oxidant, *Fiber, *Gut Health

Prep: 5 mins
Cook: 1 hrs
Yields: 8 Servings

Ingredients

1 cup raw cashews, soaked

2 bunches green or red curly kale

1/3 cup unsweetened water, nut or seed milk

1 cup chopped roasted red peppers (optional)

1/4 cup nutritional yeast

3 cloves garlic

1 Tablespoon onion granules

Juice of 1/2 lemon (about 1 tablespoon juice)

1/4 teaspoon fine sea salt

Directions

1Soak cashews in water for 7-12 hours. Drain.

2Preheat the oven to 275°F. Wash, stem and thoroughly dry kale, tearing it into large pieces. Set aside.

3In a blender, purée soaked cashews, nut or hemp milk, peppers, nutritional yeast, garlic, onion granules, lemon juice and salt.

4Line 2 baking sheets with parchment paper. In a large bowl, lightly coat kale leaves with cashew sauce and spread in a single layer on prepared baking sheets. Make sure leaves are not stacked on top of each other, so that leaves dry and bake evenly.

5Bake 40 to 45 minutes or until crisp, gently turning over about halfway through cooking. You can also use a dehydrator to dry the chips. Remove from baking sheets and repeat with remaining kale leaves and cashew mixture. Cool completely, then store in an airtight glass container.

Pro Tip: Soaking nuts and seeds helps with the digestibility and absorption.

I typically get raw nuts and seeds at Trader Joe's. I've found them to be the least expensive.

Feel free to experiment with lots of other flavor combinations, herbs and spices.

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