Crispy Kale Chips

4 cups kale (not the flat kind), washed, dried and then torn into pieces
    ½ cup raw cashews, soaked 4-8 hours, drained
    3 Tbsp roasted red pepper or pimiento
    3 Tbsp soy, coconut, or almond milk etc.
    1 ½ Tbsp lemon juice
    1 Tbsp nutritional yeast
    1 tsp agave
    1 tsp oil
    ½ tsp each: sea salt, onion powder & garlic powder

Directions: Line 2 baking sheets with parchment paper. Add sauce ingredients to a blender & blend for 2-3 minutes. In a large mixing bowl, hand massage sauce into kale. Serve as a salad or bake at 170-200 degrees for 4-6 hours, or until dried. Cool completely and store in an airtight container.

GLUTEN FREE  /  VEGAN  /  RAW if served as a salad

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