There's all the usual suspects for a cheesy vegan snack here (creamy cashews, nutritional yeast, onion and garlic) - so get ready for the best ever cheesy kale chips!
Author: Alison Murray @ Om Nom Ally | www.omnomally.com
Recipe type: Snacks, Dehydrator
Cuisine: Dairy-free, Egg-free, Gluten-free, Grain-free, Soy-free, Wheat-free, Paleo, Vegan, Raw
Ingredients
1 bunch of kale
1⅓ cup raw cashews, soaked overnight in water and drained
⅓ cup savoury yeast flakes (nutritional yeast)
¼ cup extra virgin olive oil
¼ cup spring or filtered water
1 tsp apple cider vinegar
2 tsp onion powder
1 tsp garlic powder
1 tsp chilli powder
½ tsp turmeric powder
½ tsp fine Celtic sea salt
¼ tsp cayenne pepper
Instructions
Carefully remove stems and center ribs of kale leaves with a sharp knife, then coarsely chop until you have 4-5 cups of loosely packed leaves. Wash and thoroughly dry kale, place into a large mixing bowl and put aside.
To the bowl of a high powered blender or food processor, add all remaining ingredients and blend until smooth and creamy with the consistency of a thick sauce.
Pour sauce over kale and gently toss and then massage into the leaves to tenderise and ensure adequate coating of all leaves.
Dehydrator: Line dehydrator trays with baking paper or tray liner sheets and lay out kale in a single layer with plenty of space between leaves for air circulation. Dehydrate at 50C/130F for 10-12 hours, or completely dry and crispy. Oven: Line baking trays with baking paper and lay out kale in a single layer with plenty of space between leaves for air circulation. Bake at 135C/265F for 20-25min or until the edges are browned.
Recipe by @OmNomAlly at https://omnomally.com/2016/09/18/best-ever-raw-dehydrated-cheesy-kale-chips/