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.
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.