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2 delicious jars of ready-to-eat kale crisps
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2 delicious jars of ready-to-eat kale crisps
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2 delicious jars of ready-to-eat kale crisps
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2 delicious jars of ready-to-eat kale crisps

I’m not sure where I got this particular recipe, but I suspect it’s an amalgamation of various cheesy kale crisps available on the internet.

Ingredients

  • 1 large head (or 1 small heads) curly leaf kale (de-stem and tear into fairly large pieces – they will shrink in the dehydrator)
  • 1 C raw cashews (soaked for 2 hrs)
  • 1/2 C sun-dried tomatoes, rehydrated in 1/2 cup water
  • Juice of 1 lemon
  • 1/3 C nutritional yeast
  • 1 chipotle chilli, cut into small flakes

Preparation

Drain cashews and discard water. Add cashews to processor bowl. Add tomatoes and soaking water to processor bowl along with all other ingredients. Process until smooth. Put the kale in a large bowl and pour the blended mixture over it. Massage the leaves until all the leaves are coated. Place them on dehydrator trays on mesh sheets and dehydrate at 110 degrees for about 8 hrs.  If they aren’t crispy enough, leave them in a bit longer.