How many months ago were kale chips? Like, would you say...3 months? Maybe 6 months? Were kale chips SO 14 months ago? Look, I don't know. I can't keep up with these hippie food trends (yes I can) so excuse me if I'm approximately a year and a half behind the kale chip movement.
"Cheezey" Kale Chips
Makes about 4 servings
- 2 bunches of kale
- 1.5 cups raw unsalted cashews
- 1/2 red bell pepper, stem and seeds removed and roughly chopped
- 1 clove garlic
- 2 Tbsp coconut aminos
- 3 Tbsp olive oil
- 1/2 cup nutritional yeast flakes
- 1 lemon, peeled and de-seeded as much as possible
- salt to taste
1. Soak cashews in water for at least an hour before starting.
2. Preheat your oven to it's lowest setting, about 180 or 200 degrees F.
3. Drain cashews and set aside. Tear kale leaves off stems and into large chunks (they'll shrink as they bake).
4. Add cashews, bell pepper, garlic, coconut aminos, olive oil, nutritional yeast, lemon, and salt to a food processor. Puree until everything is really smooth. It will be thick.
5. In a large bowl, combine kale leaves with cheezey cashew paste--you'll have to use your fingers to "paint" the chips with the paste, so prepare to get messy, but get it evenly on the chips. This is the good stuff!
6. Lay kale chips flat on a baking sheet in one layer (don't pile them on top of each other). Bake in the oven for an hour, then flip them over. Bake until they're completely dry (about another hour).
7. Store in an airtight container!