Cheesy Kale Crisps

Thursday, 22 October, 2020

Cheesy Kale Crisps

Category: Healthy Snacks /

Ingredients

1 big bunch kale, stems removed
1 cup cashews, soaked 2-8 hours
1/2 cup pure water
1/2 red bell pepper/capsicum, de-seeded and chopped
1/8 red onion, chopped finely
2 tbsp lemon juice
2 tbsp nutritional yeast
1 tbsp tahini
1 tsp Himalayan salt
1 clove garlic

METHOD

Roughly chop up the kale (usually this recipe equates to 8 packed cups of chopped kale)
Blend the cashews with water, lemon juice and tahini first
Add the remaining ingredients and blend until smooth
Pour the cheesy sauce over the kale and use your hands to massage it all over the greens
Arrange the kale over teflex sheets and dehydrate for 15 hours at 110 degrees F

TIPS

Transfer the ready crisps into an airtight container or a zip-lock bag right after they finish dehydrating. It will keep them crunchy for up to 2 weeks.

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