October 29, 2017
Kale Chips To Die For
Ingredients
- 1 bunch organic kale
- 1 large red pepper
- 3 cloves of garlic
- 2 tbsp of lemon juice
- 1/2 cup of nutritional yeast
- 1 cup of cashews (soaked in water 6-8 hours)
- 1/2 tsp sea salt
- Cayenne pepper
Directions
- Soak cashews in water ahead of time.
- Cut stems out of kale and use for another purpose.
- Tear leaves into bite-sized pieces into a large bowl and set aside.
- Coarsely chop red pepper, peel garlic and put into blender.
- Add yeast, lemon juice, sea salt, and a pinch of cayenne.
- Drain cashews and add to blender, mix all and pour into another bowl.
- Line two cookie sheets with parchment paper.
- Roll your sleeves up and coat each kale leaf with the red pepper mixture. This is a bit messy but it’s worth it!
- Be sure and get both sides and edges of leaves coated.
- Spread out on cookie sheet in a single layer.
- Sprinkle with additional cayenne if desired.
- Bake at 250* for 45 minutes.
Enjoy!
