|This was my favorite picture of Stacy's Cheesy Kale Chips! A reformed cheeto addict!|
3 bun. curly leaf kale
1 C raw cashews, soaked OR 1 C Tahini
1 Yellow Bell Pepper
juice of 1 lg lemon
1/3 C nutritional yeast
Opt dash of Cayanne or Chipotle Powder
Sea salt to taste
Tear kale leaves into bite-sized pieces, and set aside.
In a food processor, process cashews and lemon juice to a hummus consistency paste
Add all remaining ingredients except kale. Process smooth.
Place kale pieces and 1/2 cashew mixture in a large bowl,
Massage cashew mixture into kale pieces, massaging each leaf individually.. When cashew mixture runs thin, add the remaining 1/2 of the mix.
Place kale pieces one by one on Teflex covered dehydrator trays, and dehydrate at 110 degrees for 2 hrs..
Remove trays from dehydrator and transfer chips from teflex sheets mesh covered dehydrator trays (easy way: Place a mesh sheet over the dehydrator tray with the chips. Cover the mesh sheet with another dehydrator tray. Flip the assembly and then remove the first dehydrator tray, and the teflex sheet.)
Dehydrate for 5-6 hours more, until crunchy.
And last but not least a very plain variety but tasty all the same! I have tried these and they are yummy. (I would back off on the salt a bit!)
|Love this pic!|
So have some winter fun making kale chips! So easy and a really great healthy snack! Enjoy!