Ingredients

The following ingredients have 8 Servings
  • 1 cup raw cashews, soaked in water overnight and drainedsoaked in water for at least 1 hour to soften; drained
  • 2 bunches green or red curly kale, torn into bite-sized pieces
  • 1/3 cup unsweetened plain soymilk, almondmilk or ricemilk, or water
  • 1 cup chopped roasted red peppers
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • 1 tablespoon onion granules
  • 1/2 lemon (about 1 tablespoon juice), juice of
  • 1/4 teaspoon fine sea salt

Instruction

  • Preheat the oven to 275°F.
  • In a blender, purée soaked cashews, soymilk, peppers, nutritional yeast, garlic, onion granules, lemon juice and salt.
  • Line 2 baking sheets with parchment paper.
  • In a large bowl, lightly coat kale leaves with cashew sauce and spread in a single layer on prepared baking sheets.
  • Make sure leaves are not stacked on top of each other, so that leaves dry and bake evenly.
  • Bake 40 to 45 minutes or until crisp, gently turning over about halfway through cooking.
  • You can also use a dehydrator to dry the chips.
  • Remove from baking sheets and repeat with remaining kale leaves and cashew mixture.
  • Cool completely, then store in an airtight container.