"Cheezy" Kale Chips
By tiaberry
Like nachos only better tasting and better for you. Satisfy your every chip craving with these cheezy, salty, green, and crispy kale chips!
1 Picture
Ingredients
- 1 large bunch of kale, stems discarded and leaves ripped up
- 30 grams organic sundried tomatoes, soaked in water to soften for at least 1 hour (see note)
- 1 cup raw cashews, soaked in water for at least 1 hour
- 2 large garlic cloves
- 3/4 cup + 2 tbsp soaking water from tomatoes
- 2-4 tbsp fresh basil
- 2 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 3/4 tsp fine grain sea salt, or to taste
Details
Level of difficulty Difficult
Preparation time 10mins
Cost Average budget
Preparation
Step 1
In two separate bowls, soak the sundried tomatoes and cashews in water for at least 1 hour, but preferably 1.5-2 hours if possible. After soaking, reserve the tomato soaking water and set aside. Drain and rinse the cashews.
Step 2
In a food processor, with the machine running, drop in the garlic and process until minced.
Step 3
Add in the rest of the ingredients except the salt. Process until smooth, scraping sides as necessary, and add salt slowly to taste.
Step 4
Wash the kale leaves and tear the kale into pieces, discarding the stems. Dry the leaves in a salad spinner (this helps the sauce stick). Place greens into a large bowl. Pour the cheeze sauce on top of the kale and stir with a spoon. Then toss the spoon and get in there with your hands to massage the sauce into the kale until well coated. Season with salt to taste.
Step 5
Dehydrate for about 12 hours at 105-110F. Kale chips are ready when they are super crispy and taste magnificent. I dare you not to eat a full batch in 1 day.
Good luck making these last for more than 10 minutes, especially with Mom around.
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