Nutty Kale Chips

Can use cashews or pecans or almonds.

2 large bunches of curly, green kale (try to find the thick and harder ones), washed, dry as best you can, large stems removed and torn into bite size pieces.

1 cup raw cashews, can also try with other nuts
1 cup cilantro, washed
juice of 1 lemon
2 TBS honey or maple syrup (optional-can use less)
1 TBS nutritional yeast ** I usually double or even triple this amount
1/2 tsp salt
Put coating ingredients in a powerful blender or Food processor. Blend until smooth. At times, I add olive oil – 1/2 tsp at a time until you get a moist “paste” that you can work with.

Using your hands, massage coating onto kale pieces getting it all over the kale. This can take some time – try to evenly spread just by squeezing it in your hands.

In a dehydrator:
Put on dehydrator sheets (don’t worry about flattening them, they’re better bunched up) and dehydrate at 115 degrees overnight or until coating is dry.

In the oven:
Place on a parchment paper on 2 baking sheets in one layer and bake at 175 degrees until dry – this can take a few hours to get crispy. Keep flipping them every 30 minutes until they are dry. Make sure not too much oil or they will be too moist and take a long time to crisp up. Store in air tight contain (if there are any left overs!!).

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