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.
Servings: 8 Cups
Calories: 203kcal
Ingredients
- 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
Instructions
- 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.
Notes
gluten-free | dairy-free | vegan | sugar-free | soy-free
adapted from Eating Bird Food
Nutrition
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