Hooked on those expensive kale chips in small bags on the shelves of health food stores? Making your own is easier than you think. So pick up a few bunches of the greens next time you’re at the market and try this recipe. Warning: you may have trouble keeping this snack stocked in your home.
- 2 bunches kale, stems removed and cut into big pieces
- 1 red bell pepper, core and seeds removed
- 3/4 cup soaked and drained cashews
- 1/2 cup nutritional yeast
- 2 tablespoons olive oil
- 8 cloves garlic, minced
- salt & pepper
- Combine pepper, cashews, garlic, olive oil, yeast and salt & pepper in a food processor and pulse until creamy, occasionally scraping sides.
- In a large bowl, pour cashew mixture over the kale and toss thoroughly.
- Lay kale pieces on dehydrator sheets, (or baking sheets if you don’t have a dehydrator).
- Set to 115 for about 6 hours, or bake in the oven at 300 for about 20 minutes, or until crisp.
- Store in a glass container with a tight-fitting lid.