I am a purist when it comes to kale.
I like it rubbed with olive oil, sprinkled with salt, raw or baked.
That’s it. No aberrations from the course. No straying off the track. I stay in between the lines with my kale.
Until…now. I am way too excited about this, so I apologize in advance. But maybe when you try you’ll turn to the other side too…
I’m assuming these would be similar to what I’ve seen in stores, the packaged “cheesy kale chips” or something like that. I’ve never bought kale chips; it’s such an easy thing to make, I figured, why bother?
I used green kale here. Red would work fine as well. My experience with lacinato kale has always fared much better when using it raw, I’ve never used it for chips but feel free to try!
1 bunch kale, rinsed and dried, stems removed, torn into chip size pieces
3/4 c cashews, soaked for at least 4 hours and drained
1/3 c nutritional yeast
Juice of one lemon
1 clove of garlic
1 T soy sauce or tamari
2 T olive oil, or other light tasting oil of your choice
Line two sheet pans with parchment paper.
Add all your ingredients, except kale, to a blender.
Blend until smooth.
This cashew dip is SO good, you might be tempted to eat it on its own…I’ve done it.
Massage dressing into kale. Make sure the kale chips are coated evenly.
Transfer kale to your sheet pans in a single layer.
Bake at the lowest temperature your oven will go to, preferably at 170-190. (although I have baked these at 275 for 25-30 minutes when I’m in a hurry.)
Check chips after an hour. They should be crispy and the coating dried but not burnt. (duh!)
I cooked these at 170 degrees for an hour and forty five minutes and they were perfect.
Note: I usually have about 1/3 cup of the cashew cheese leftover. It goes great on anything and everything. Try it as a dip for veggies or chips! Or mixed in some quinoa pasta as a mac & cheese type dish. Yum!