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Kale Chips
Ingredients
- 3 cups cashew pieces
- 3/4-1 cup cherry or grape tomatoes
- 3/4 cup nutritional yeast
- 3 garlic cloves or 3 generous tsp of jarred minced garlic
- 1 tsp salt
- 1/2 cup lemon juice
- 2 tbsp apple cider vinegar
- Water
Directions
- Tear kale off stems into chip size pieces and throw away the stems.
- Rinse kale pieces and spin in salad spinner.
- Lay out on paper towels to dry.
- Blend cashews, tomatoes, nutritional yeast, garlic, salt, lemon juice, and apple cider vinegar until smooth.
- Add a little water at a time to get to the desired consistency. I like it a little thicker than salad dressing.
- In a large bowl, add 1/4 of the kale pieces with 1/4 of the dressing.
- Mix and massage with your hands until all the pieces are well coated. It’s a messy process.
- Put on a dehydrator tray and spread out into one layer.
- Repeat for apx 4-5 trays total depending on your dehydrator.
- Dehydrate at 115 degrees for 24 hours or until crispy.
- Store in gallon size ziplock bags.
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