Nacho Kale Chips
Description
This week I made a bath of crispy, nacho-flavoured kale chips that certainly rival what you can buy in the stores. The ingredient list may seem long but keep in mind you just have to throw it all in a blender and push a button. Presto - nacho sauce!
Recipe by
Ingredients
1 large bunch of curly kale
3/4 cups cashews, soaked 2-4 hours
1 TBSP and 1 tsp lemon juice
1/2 TBSP apple cider vinegar
1/2 cup water
3/4 tsp salt
1/8 tsp cayenne
1/4 tsp chili powder
1/2 tsp cumin
1/4 tsp coriander
2 TBSP nutritional yeast
stone ground mustard 1/4 tsp
1 TBSP scallions
1/4 cup carrot
1/4 cup red pepper
1/2 clove garlic
Methods/steps
Wash your kale, remove the leaves from the stock and tear them into bite-size pieces. In your blender combine the rest of the ingredients. Blend until smooth. In a large bowl, pour the dressing on to the kale. Massage the dressing into the leaves to coat. Spread out on Teflex sheets and dehydrate at 110 for 6-7 hours.
I have seen many people successfully make kale chips in their oven - most recipes seem to call for a low oven temperature (275-300) for 15-20 minutes. I haven't tried it myself but if you're faced with a desperate desire to make these kale chips and you don't have a dehydrator then it might be worth the experiment.
