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Kale Chips with garlic and cashews

Kale Chips with garlic and cashews

A slightly more advanced kale chip recipe with a nutty crunch. Good flavor with the added nutritional benefit of cashews, red pepper, and nutritional yeast.

Ingredients: 
  • Kale -  half purple & green
  • 2 cloves of garlic
  • 1 cup of cashews
  • 1 red pepper
  • 1/4 cup of nutritional yeast
  • 1/4 teaspoon cayenne
  • Salt & pepper to taste
     
Directions: 

Soak cashews in water for 2 or more hours
Drain water while reserving 1/4 cup
Blend ingredients in a food processor until smooth
Wash kale and spin dry. Then place in a large mixing bowl
Spoon garlic-cashew mixture over kale toss with a rubber spatula until evenly coated
Place on dehydrating trays. Lightly salt and pepper kale leaves to taste
Dehydrate at 115° for 2-4 hours until dry

Related foods: 
Kale
Red Peppers
Step 1 - Wash kale
Step 2 - Spin dry
Step 3 - Measure ingredients
Step 4 - Blend in food processor until smooth
Step 5 - In a large bowl, pour mixture over kale
Step 6 - Toss kale with rubber spatula until evenly coated
Step 7 - Place coated kale on dehydrator trays
Step 7 - Place coated kale on dehydrator trays
Step 8 - Remove from dehydrator trays
Enjoy!

Resources

Cuisinart DLC-10S Pro Classic 7-Cup Food Processor
Bob's Red Mill Large Flake Yeast, 8 oz
Bob's Red Mill Large Flake Yeast, 8 oz
OXO Salad Spinner
OXO Salad Spinner

Comments

Submitted by Carol (not verified) on
Why do you reserve 1/4 cup water. Does it go in the food processor?

Submitted by lisa on
Yes, add some of the reserved water to process ingredients in the food processor - as much as you need to keep the mixture liquid enough to spoon over the kale and mix well.

Submitted by Dee (not verified) on
I've made it with lemon and tamari (for that Unami taste) extra onion and garlic. Taste the cashew cheese mixture to check its balanced before adding to kale - then dehydrate overnight Yum yum!

Submitted by Justyna (not verified) on
You can substitute parmesan cheese for taste - it has a similar tang as the yeast.

Submitted by Joe (not verified) on
How much kale for this recipe?

Submitted by Michelle (not verified) on
What are your recommendations for long term storage of kale chips so we can enjoy the chips in the winter? Mylar bags? Could the O2 absorbers crush the chips in the bags? Thanks!

Submitted by Betty (not verified) on
Thank you for all the great suggestions. I did use the 'links' by hitting the title of each, AND your 'salad dressing' response is perfect. You add the amount for the way you like to eat it, 'To Taste.' ( Myself, I'm a bit of this and that, no measure kind of cook,) How might you suggest an alternative to commercial Salt and Vinegar Potato Chips? Thinking I might use Live Apple Cider Vinegar and Sea Salt. What 'cha think?

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