Easy “Cheesy” Kale Chips!

One of the products we both loved from the show were “cheesy” kale chips. Cheesy, in quotes, because they are dairy-free. And, gluten, soy and nut-free. AND, they are organic and raw! They only draw back is that they are expensive! So, I went to me favorite gourmet natural chef, Lisa Stimmer, and asked her for a recipe to duplicate them. She was back to me within the hour with the below. I made them that night and they were FABULOUS!Image

Ingredients:

 

  • 1 large bunch curly kale (12-16 oz.) stems removed
  • 1 cup cashews (soaked for a couple hours)
  • 1 red bell pepper, deseeded
  • 2 tablespoons lemon juice (half a lemon)
  • 1/3 cup nutritional yeast
  • 1 ½ teaspoon sea salt (or to taste)
  • Dash of cayenne pepper ( or to taste –spicy)

Directions:

  1. Remove the toughest parts of the kale stems (save them for a green smoothie, green juice, or add them to a stir-fry!), and tear the leaves into bite-size pieces.
  2. Wash them by submerging them in a bowl of water while lightly swishing them around with your hands so any debris can float to the top, drain them, and dry them in a salad spinner!
  3. Place kale pieces in a large bowl (you want enough room so that you can mix the coating in later without having to deal with leaves falling out of the bowl!)

To make the cheesy coating:

  1. Combine soaked cashews, bell pepper, lemon juice, nutritional yeast and sea salt in a blender or food processor (a high-speed blender like the Vitamix is best), and run for a minute or two until smooth.
  2. Add the cheesy coating to your bowl of kale and massage it in with your hands. Don’t worry too much about uneven distribution, as the big globs taste delicious in the final product!
  3. For raw kale chips (my method of choice, as they will retain the nutrients and enzymes of all the healthful ingredients!): place on dehydrator screens and dehydrate at 115 degrees until crispy. The time will vary but make sure ALL the moisture is gone and they are genuinely crunchy.
  4. Alternatively (if you don’t have a dehydrator), spread kale pieces on parchment paper on baking trays, and bake at 200 degrees until crispy, about 45 minutes (but again, all that matters is that they MUST be crunchy).
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