Cheesy Kale Chips

I absolutely love kale chips. They’re a great snack and actually satisfying, but they’re an expensive healthy habit. I have been making this cashew cream as a dressing and dip lately and realized it would make the best kale chips. I tested it out and I was right!

The recipe for the cashew cream will make more than you need, but trust me, this is a good problem to have. Store the leftover in an airtight container and keep it in the fridge. You can use it as a dip, dressing, or even to make deviled eggs or egg salad.

Watch the video below to see how I made these using a dehydrator.

Cheesy Kale Chips

 

Ingredients:

• 2 bunches of organic kale, de-stemmed and rinsed

Cashew Cream

• 1 cup cashews

• 3/4 cup water

Seasoning

• 1/2 cup nutritional yeast

• 1/4 cup apple cider vinegar

• 2 tsp garlic powder

• 2 tsp crushed red pepper flakes

• 1 tsp smoked paprika

• 1 tsp turmeric

• Dash of sea salt

Instructions:

1. Soak cashews over night (or at least for an hour). If you skip this part you just won’t get as creamy of a mixture.

2. Drain cashews once done soaking then add cashews and water to a blender. Blend until you have a smooth mixture.

3. Add in all of the seasoning ingredients and blend.

4. Rinse your kale and either dry with a salad spinner or paper towels.

5. Mix about 1/2-3/4 a cup of the cheesy cashew cream with all of the kale in. Mix around with your hands and make sure you cover all pieces of kale with the cashew cream. Save the rest of the cashew cream to use as a dip or dressing. You can freeze it too!

6. Place kale in a dehydrator and dehydrate on 135 for 1.5 hours then lower to 115 and dehydrate for another 4-6 hours. Mine only took 4, but this will truly depend on your dehydrator.

7. Place in a Ziploc bag or airtight container and add to snacks/meals.

As always, if you have questions please don’t hesitate to reach out to me at amandamontalvord@gmail.com.

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