Nacho flavoured kale chips are bringing your 'chip' addiction to a whole new level of healthy!
Ingredients
1 large pepper(s)
Red bell pepper
1 whole lemon(s)
Lemon juice
1 cup
Cashew nuts, raw
(or sunflower seeds - soaked in hot water for 2 hours)
1/2 tsp
Red pepper flakes
(optional)
1/2 tsp
Himalayan sea salt
1/2 cup
Nutritional yeast
1 bunch
Kale
(de-stemmed and torn into pieces - they will shrink in the dehydrator)
Instructions
De-stem and chop your kale by washing the leaves and patting them dry. Then take a sharp knife and cut lengthwise down the leaves, along the stem. Remove the stem by setting it aside and chop your kale into large, chip-sized pieces. Place all of your kale into a large mixing bowl.
Prepare your seasoning by chopping the red pepper into chunks and adding them to a blender with lemon juice. Blend until the pepper is broken down.
Then add the cashews (or sunflower seeds), red chili pepper flakes, and salt and again blend until smooth.
Add the nutritional yeast and blend again. Doing this in stages helps you to get the smooth consistency you need without overheating it.
Pour the blended mixture over kale and massage it in until all the leaves are thoroughly coated.
Dehydrator: Place all of your kale on the dehydrator trays on mesh sheets and dehydrate at 110°F for about 8 hrs (try to not overcrowd), turning once halfway through. If they aren’t crispy enough, leave them in a bit longer.
Oven Method: Roast your kale chips in a 350°F oven for 10 to 15 minutes. However, you run the risk of them becoming a bit soggy with this method.
Notes:
Quick Tips:
If you are having trouble blending the red pepper mixture until smooth and creamy, add in 1 Tbsp of water at a time until you get your desired consistency.
