Chili Kale Chips
I cannot get enough of kale lately. Thrown into soups, tossed into salads, blended into smoothies, you name it! Another way I love it is kale chips. Although you can simply buy them, it can be fun to make your own. I love having the freedom to make my own new flavors. One of my favorite is simple chili “cheese” kale. I use soaked cashews to create a non-dairy cheese like coating, spiced up with a bit of chipotle, lime, garlic, and chili powder. These kid friendly snacks are a great alternative to traditional chips. You can make them in either the oven or a dehydrator depending on your nutritional needs, and either way, they turn out delicious!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a food processor, combine the cashews, yeast, chili powder, chipotle, garlic, sea salt and lime with about 1/4 cup of filtered water. Turn the processor on and process until smooth, a little more water at a time to create a smooth paste about the consistency of nacho cheese.
Place the kale in a large bowl, and pour the mixture over. Massage the cheese into the kale with your hands until it is all coated, then place on sheet pans lined with foil.
Heat oven to its lowest temp, and bake for 4 hours, then flip and bake for another 2 or until completely dried. Alternatively, if you have a dehydrator, place the kale on 2 lined dehydrator sheets. Dehydrate at 115F until dry overnight (about 8-10 hours). Enjoy!
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