Have you ever tasted kale chips and thought they weren’t for you, but at the same time felt that a healthier snack option isn’t such a bad idea? Then I think you should give these a try. The cashew “cheese” masks the kale flavor, and the nutritional yeast gives them a distinct cheesy taste. I made mine in a dehydrator, but you can also do this in the oven. Just watch them very carefully so they don’t burn—that doesn’t taste good! It helps to have a powerful blender to make the cashew cheese, but regular blenders work too. To make the job easier for your blender, you can soak the cashews overnight. The chips are best eaten right away when they’re crispiest, but they’ll also keep for a couple of days in an airtight container.
Ingredients
- 2-250 g kale
- 2 dl cashews
- 4 tbsp olive oil
- 4 heaped tbsp nutritional yeast (available at health food stores)
- 1 small bell pepper
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 1 tsp chili powder
Instructions
Wash the kale and remove the leaves from the stems. Break into bite-sized pieces.
Make the cashew "cheese" by blending the remaining ingredients together until smooth.
Toss the kale in the "cheese," ensuring everything is evenly coated.
If using an oven, bake on parchment paper at 135°C for 25 minutes, turning halfway through.
If using a dehydrator, either use 41°C and leave for about 18 hours (or until really crispy), or if running at a higher temperature (for example 50°C), reduce the dehydration time to around 10-12 hours.
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