“Cheesy” Kale Chips

Yes, I know there is a ton of recipes out there for these, but here is one similar to the version that Trader Joe’s produces, except a little less spicy and less “powdery.”  If I leave anyone with this unattended there won’t be any left for me, so it must be good! Right?

This is one of the very few times that I prefer to use a bagged vegetable over the fresh version.  I prefer the pre-torn, pre-washed kale in this case, as it’s key that the leaves are super dry in order to crisp up efficiently.  You could also use a salad spinner if you’re working with fresh kale, but sometimes I’m just lazy or short on time.

Also, I’m sure that if you have a dehydrator, you could use that instead of the oven, but I don’t have one and am pretty satisfied with the results from using the oven.

Ingredients:

1 cup raw cashews, soaked 1-2 hours in cold water (or hot water for 30 mins if you’re in a bind)

1 small red, orange or yellow bell pepper (4.5 wt oz)

1/3 cup nutritional yeast

1/4 teaspoon turmeric powder

1/2 teaspoon garlic powder

1 teaspoon onion powder

3/4 teaspoon chili powder

1/2 teaspoon sea salt

2 tablespoons Bragg Liquid Amino Acids

2 tablespoons freshly squeezed lemon juice

1 tablespoon olive oil or avocado oil

2 bunches of kale, torn into large pieces, rinsed and spun in a salad spinner

What to do:

Preheat oven to 250 degrees Fahrenheit and line two large baking sheets with parchment paper.

Blend all ingredients except for the kale in a mini food processor or high-speed blender for about a minute, until a purée forms.  The purée should not be completely smooth- visible cashew “crumb” is desirable.

Toss mixture with kale in a large bowl until thoroughly coated.  Spread the kale onto the two baking sheets.

Place in oven and bake about 90 minutes, until dehydrated and slightly crispy.  I like to toss halfway through cooking to promote even crisping.

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