Spicy Raw Kale Chips
It's one of those foods I simply can't get enough of. I toss it in my smoothies, have it with my eggs, mix it with my quinoa salads, and turn it into these delicious spicy raw kale chips. Renowned for its health benefits, if you haven't explored the powers of kale, it's time to start. Right. Now.
Servings 8 Cups
- 2 bunches curly kale I used one green, one purple
- 2 cups cashews soaked for 2 hours
- 1/4 cup nutritional yeast
- 1/2 cup chopped red bell pepper
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon cayenne more or less to taste depending on your preferences
- Juice of 1 lemon 2 - 3 tablespoons
- 1/2 cup water
Add the kale to a very large mixing bowl (or separate into two if you don't have one large enough - you need to be able to toss it around).
Add the remaining ingredients to a food processor fit with the steel blade (or a high powered blender) and process until smooth.
Pour the 'cheese' sauce over the kale and mix with your hands until the leaves are covered.
Dehydrate at 120 degrees for 12 - 14 hours, until crispy.
Alternately, if you don't have a dehydrator, place the kale leaves on a parchment lined baking sheet and bake at 150 degrees for 10 hours.
gluten-free | dairy-free | vegan | sugar-free | soy-free
adapted from Eating Bird Food
Calories: 203kcal | Carbohydrates: 14g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 334mg | Potassium: 392mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2410IU | Vitamin C: 36.5mg | Calcium: 43mg | Iron: 2.9mg