We are in weird times. My latest objective is working around the clock to make sure that absolutely no fresh food that I can get my hands on will go to waste.
I have been very lucky to accept large bags of prepped kale and since I haven’t had a trip to the grocery store in two weeks for any junk food – well, what better use for this than kale chips! (all the taste of junk and all the goodness of kale).
This recipe calls for about 3 – 4 bunches of kale. You can use flat dinosaur kale as shown here, but I also like the winter curly kale best as I find it holds the cheesy, cashew goodness in it’s folds.
- 3-4 large bunches of kale
- 2 cups raw cashews, soaked in water overnight
- 2/3 cup jarred roasted peppers (+ 2–3 Tbsp. of the juice)
- 1/3 cup nutritional yeast
- 3 Tbsp. olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp. garlic powder
- sea salt and black pepper to taste
I dehydrate my chips in an excalibur dehydrator, but I realize most people won’t have access to this. You can also do kale chips in the oven which I will outline below.
- Preheat oven to 200ºF. Line 2 large baking sheets with parchment paper, set aside.
- Wash the kale and pat dry.
- Remove the stems by tearing kale off into large, palm-sized leaves and place in a large bowl.
- In a food processor or high-powered blender, make the cheese sauce by processing the remaining ingredients (not the kale) together until smooth. This may take a few minutes and you may need to scrape the sides of your food processor or blender during this step.
- Add the sauce to the bowl of kale leaves and massage kale and sauce together until leaves are evenly coated. I really get in there and break down the leaves
- Spread the kale in a single layer on two large baking sheets (or on dehydrator trays if using a dehydrator)
- Bake for 1 hour. Flip and bake for another 30-40 minutes or until dry and crispy.
- Cool and store in an airtight container.
In these strange time you can also use up things that you may have in your pantry. I did another batch with a jar of sundried tomatoes instead of the roasted peppers. Feel free to experiment with the flavours.
Enjoy! I guarantee these won’t last long!