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Serves
6
Author Notes
When traveling with 6 children on the road, my kids like to munch along the way. Chips are their favorite so I decided to bring a healthier alternative “chip” on the trip. Even the kids who don’t like kale in other recipes, LOVE these kale chips. —Andrea Taylor
Ingredients
1 bunch
kale, washed, large stems removed, torn into bite size pieces
1/4 teaspoon
sea salt
3 tablespoons
lemon juice, divided
1 cup
cashews, (soaked 2 hours & drained)
1
red bell pepper, seeded & chopped
2 tablespoons
nutritional yeast
1 tablespoon
water
Directions
- Place kale in a large bowl. Sprinkle with salt and 1 tbsp of lemon juice. Massage the kale until they are all coated.
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Put remaining ingredients into a blender or vitamix and Blend until smooth. .
Pour mixture all over the kale and massage again to cover the leaves
- Lay coated kale leaves in a single layer in a dehydrator. Dehydrate at 105 for 12 hours or overnight, until coating is dry and kale is crispy.
- store in a ziplock bag
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