Thursday, October 25, 2012

Cheesy Kale Chips!

Okay, so there's no actual cheese (or any other dairy product) in these kale chips. Somehow, there is magic in the combination of nutritional yeast, red bell pepper, lemon & salt that creates a delicious cheesy flavor...

Cheesy Sauce
2 cups raw cashews
1 red (or orange, or yellow) bell pepper - seeds & stem removed, cut into chunks
1 clove garlic, peeled
3 Tbsp. nutritional yeast
2 lemons, juice only
1 Tbsp. sea salt (I love the Real Salt brand!)
1/4 - 1 tsp. cayenne - adjust to your taste
water to blend to desired consistency (you'll want it thick - add just enough water so your blender can handle it)

Put all ingredients in blender (you will need a good blender but a high-speed blender is not necessary), bell pepper first. Blend, adding water as needed to help blend & thin the sauce, until smooth & creamy. Stays good for a few days in the refrigerator.

I apologize that I have no idea how much kale goes with this batch of sauce.

To make the chips:

Wash kale, drain well, remove stems, and tear into pieces. Combine kale pieces with cheesy sauce in a large bowl. Mix well (get your hands in it & get messy!) until kale is well-coated with sauce. Place on parchment paper-lined dehydrator trays and dehydrate at 105 F for 24 hours. It might work to bake these chips if you don't have a dehydrator, but I haven't done the baked ones with anything but olive oil & sea salt. If you're going to try baking them, I'd suggest starting with baking them at 350 F for 15 minutes & then check to see if they're crispy.


No comments:

Post a Comment