Spicy Cheesy Kale Chips
Healthy, ready to eat Spicy Cheesy Kale Chips are extremely tasty and filling with the addition of the cashew cheese.
- 1 bunch of curly kale (remove stems)
- 1 jalapeno
- 2 tablespoons olive oil
- 2 garlic cloves
- ¼ teaspoon pink Himalayan salt
- ¼ teaspoon turmeric
- 1 cup Nature's Eats Cashews, soaked for 2 hours
- 1⁄3 cup nutritional yeast
- 2 tablespoons water, as needed
- Destem and tear kale into chip-sized pieces, rinse, and allow leaves to dry
- Place jalapeño, olive oil, garlic cloves, salt, turmeric, Nature's Eats Cashews, nutritional yeast and water (if needed) into a high powered machine like a Vitamix machine and liquify until it becomes a thick, creamy sauce.
- Place kale in a bowl or large zip lock bag and pour sauce on top. Using gloved or bare hands, massage the sauce into the kale for a few minutes.
- Transfer kale to trays with teflex liners and dehydrate at 115°F for 2-3 hours. Flip kale leaves if needed and then reduce heat to 105° for another 2-3 hours. For optimal texture, check on kale every two hours throughout the dehydration to see if they are ready to be flipped.
- Once the kale is done, make sure to store the kale chips in an air tight container. Kale chips stay fresh for approximately one week.