|Posted by barb on October 2, 2014 at 2:00 PM|
I have made this reccipe countless times and would like to share it, especially for this time of year. I once took them to a social function, and the person I least expected to like them...couldn't keep his hands out of the bowl!
Cheezee Kale Chips
2 bunches kale (remove stems and break up the leaves to chip-size)
1 1/2 c. cashews
3 or 4 red bell peppers
1/8 - 1/4 c freshly squeezed lemon juice
1 - 2 T nutrional yeast
pinch of ground sea salt or himilayan salt
1. Put all the ingredients, EXCEPT the kale in your food processor or blender until creamy smooth.
The variations of the ingredients gives you the opportunity to play around on your own. Also, I find each blender works a little differently and some seem to need more liquid. My advice is to start with the least amount and work your way up. Not to worry if you need to add more either...it won't "ruin" the recipe.
2. Toss with the fresh kale leaves. Spread them out single-layered on parchment paper in your dehydrator, or on a cookie sheet if using an oven.
3. Dehydrate for 6 - 8 hours, or set in oven at 300 degrees for approx. 25 min.
Myself, I have always used a dehydrator, though I've had people tell me they like the result from using their oven. Check them and turn the pan after the first 10 min and then check them again in ten, and then more frequently after that. You'll get a feel for how your oven works, as all can work a little differently.