Cashew Cheesy Kale Chips
Servings: 6
Ingredients
Kale
- 2 large bunches curly kale washed and de-stemmed
Cashew Cheese
- 2 cups raw cashews soaked at least 1 hour and rinsed
- 1 red bell pepper
- ¾ –1 cup water as needed
- ½ cup nutritional yeast
- ¼ cup onion
- 2 garlic cloves
- Juice of 1 lemon
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Optional (for heat or depth)
- 1 jalapeño de-seeded
- or 1 tbsp cayenne or both
- 1 tsp turmeric powder
- 1 tsp mustard powder
Instructions
- Rinse kale thoroughly and remove stems. Tear or cut into large pieces.
- Lay kale out to air-dry while preparing the cashew cheese.
- Blend all the cashew cheese ingredients, scraping down the sides as needed, until well blended.
- Place kale in a large bowl. Add cashew cheese and massage with your hands until evenly coated.
- Spread kale in a single layer on dehydrator trays (no teflex sheets).
- Dehydrate at 115°F for ~8 hours, checking for dryness.
Optional technique:
- For the first 1–2 hours, dehydrating at 165°F can help evaporate excess moisture quickly and reduce the chance of mold, especially in humid environments.
Notes
Notes
Drying time varies by climate and thickness. Check at 5 hours if you’re eager, but allow them to fully crisp before storing.
