Delicious Cheezie Kale Chips with a little kick. I'll be asking for these on my death bed. They are Tod's favourite treat. I made four batches in a row this time just to have enough for the week. They are easy to make and worth the wait, while they dehydrate. They contain whole ingredients like cashews, hemp seeds, lemon and spices that will rock your world and your health!

Raw Spicy Cheeze Kale Chips
These kale chips have been made in our home around 50 times, they are so easy to make. Even my 8 year old son has made them. They do have a kick of heat, to add a just little somethin’ somethin’.

Makes 2 large Zip-lock bags full

Prepare ahead – Soak 1 cup raw cashews, covered in filtered water, for 4 hours
- Remove pits from dates and soak, covered in filtered water, for 20 minutes

·         2 bunches of kale, washed, de-stemmed and torn

·         1 cup raw cashews, soaked
·         1 small red bell pepper
·         1 Tbsp. Braggs liquid Aminos or tamari
·         juice of 1 lemon, squeezed
·         1/4 cup nutritional yeast
·         1-2 tsp. curry powder
·         1/4 tsp. cayenne pepper
·         2 medjool dates, pits removed and soaked
·         1/2 cup filtered water

1. Soak cashews and rinse. Soak dates. Drain. Blend sauce ingredients until creamy. Add water until the texture is thick yet pourable. 

2. Wash, dry, and cut the stem off the kale. Rip into large pieces. Add kale to a large bowl and coat kale with mixture, massaging it.

3. Add kale, in one tight layer, onto the dehydrator sheets and dehydrate on 110° for 8-10 hours.

4. Kale chips must be kept in an air tight container or bag and will last up to two weeks. Store in the cupboard.


Posting Komentar