Thursday, 23 June 2016

Cheesy Kale Chips (Vegan)

 This tasty and wholesome crunch satisfying snack will have you going back for more all day long!

3 bunches kale, de-stemmed
1 cup whole raw cashews
1/2 cup pumpkin seeds
1/2-3/4 cup Nutritional yeast "Nootch" (Save On, Nesters, Choices, Whole Foods, Health Food Stores)
Sea Salt to taste
2-3 tablespoon sriracha
1-2 small lemons
1 clove garlic minced

Soak cashews and pumpkin seeds for 4 hours in water with the juice of one lemon and a teaspoon of sea salt. Drain.

Add enough new, fresh water to cover the cashews and seeds, the juice of another lemon, and the garlic and process, or blend with a hand blender until smooth like hummus. Add the nutritional yeast (the more you add the cheesier it will taste), half a teaspoon of salt, and 2-3 tablespoons of sriracha hot sauce (or to taste, I like lots).

Wash and thoroughly dry kale (I use a salad spinner).

Prepare two large cookie sheets and turn your oven on the lowest setting (mine stops at 170F) or prepare your large size food dehydrator.

Now prepare to get messy! Dip the kale into the sauce and massage it into the curly parts of the kale leaves. The coating should be about half as thick as the leaf itself on both sides. This is like a batter that coats the leaf.

Spread out the leaves on the cookie sheets. You'll find that by tearing the leaves in half or quarters, you will speed up the dehydration process. Place in oven & cook for 4-6 hours or until all pieces are crispy. Of course this means taste testing. Which also means they'll all probably be gone before they ever get out of the oven

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