Cheesy Kale Chips

Source

Ingredients

Display units in Metric

2	bunches	kale wash & tear from stems
1.5	cup	cashews soaked for a few hours
1		Red Bell Pepper chopped
2	tbsp	lemon juice
5	tbsp	nutritional yeast
1	clove	garlic minced
1	tsp	Sea salt

Preheat oven to 200 degrees and line 2 cookie sheets with parchment paper.

Wash Kale and separate the leaves away from the stems (discard stems). Allow the kale to dry

Put the other 6 ingredients into a food processor or vitamix and puree to a creamy consistency.

Put Kale into a large bowl and "massage" it with the cheesy sauce then line up the kale on the baking sheets. Try to keep them from overlapping.

Bake in oven for 2 hrs. By baking these at a lower temp for a long time, the enzymes in the kale are not destroyed and the overall taste is amazing!

DEHYDRATOR METHOD: massage sauce into kale and dehydrate for 4 hours

AIR FRYER: massage sauce into kale and drizzle a little olive oil if needed. Air fry at 370 for 5 min (do not preheat), shaking after 2 minutes. Do in 2-3 batches so kale crisp up evenly

Preheat oven to 200 degrees and line 2 cookie sheets with parchment paper.
Wash Kale and separate the leaves away from the stems (discard stems). Allow the kale to dry
Put the other 6 ingredients into a food processor or vitamix and puree to a creamy consistency.
Put Kale into a large bowl and "massage" it with the cheesy sauce then line up the kale on the baking sheets. Try to keep them from overlapping.
Bake in oven for 2 hrs. By baking these at a lower temp for a long time, the enzymes in the kale are not destroyed and the overall taste is amazing!
DEHYDRATOR METHOD: massage sauce into kale and dehydrate for 4 hours
AIR FRYER: massage sauce into kale and drizzle a little olive oil if needed. Air fry at 370 for 5 min (do not preheat), shaking after 2 minutes. Do in 2-3 batches so kale crisp up evenly

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