I am absolutely in love with making kale chips with some serious crunchy coating. I started with my cheesy nacho variety and now it’s time for ranch! I have no idea what’s next, but it’s going to happen soon.
These are satisfying and delicious treats.
I may or may not have had lunch a couple days last week that consisted of these chips and either a smoothie or some triscuits with avocado and harissa on top. Delish!
serves 6
1 C cashews
4 cloves garlic
2 T fresh dill
1 t celery salt
2 T apple cider vinegar
3 T water
2 T nutritional yeast
1 t miso paste
black pepper to taste (a good several grinds)
1 bunch kale
Preheat oven to 200 degrees (unless you’re going the raw route.)
Blend everything together in a food processor. You can feel free to give it a taste now to adjust how you like, but keep one thing in mind – this coating should be WAY too strong right now. So much of the flavor cooks out when you are cooking these at a low temperature for so long. I think even more flavor cooks out if you dehydrate them.
Tear kale into bite-sized pieces. Then toss cashew sauce with the kale. If you’re baking it, then spray two large baking sheets with cooking spray, and spread kale chips out in an even layer. If you’re dehydrating them, lay them in even layers over your dehydrator trays. Bake for 4 hours at 200 degrees, or dehydrate at 110 degrees for about 15 hours. You can start checking them around 12 hours – make sure to use the sauciest chips you have to test whether they’re done.
Enjoy!
Nutrition facts per serving: Calories: 157; Calories from Fat: 99; Total Fat: 10.9g; Saturated Fat: 2.1g; Sodium: 51mg; Total Carbohydrates: 11.7g; Dietary Fiber: 2.0g; Sugars: 1.2g; Protein: 5.9g
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