Cheezy, Spicy Kale Chips
2 Bunches Organic kale, shredded and thick stems removed
(Tear into larger pieces as when it is in oven, it shrinks down)
½ cup lemon or lime juice
¼ cup apple cider or coconut vinegar
½-1 teaspoon red pepper flakes (if you want spicy!)
1/8 to ½ teaspoon cayenne pepper (Depending on how spicy you want them!)
¾ cup nutritional yeast and extra for dusting
½ tsp garlic granules or garlic salt/powder
1 Tbsp agave syrup or pure maple syrup
1-1/2 Tbsp Gluten free soy sauce (optional)
1 cup soaked raw cashews (water drained and soaked for at least approx 20 mins)
2 Tbsp raw sunflower seeds
a few dashes of pepper
½ tsp sea salt – Salt carefully and taste
Optional – ¼ cup oil – extra virgin olive oil (maybe lemon)
Heat oven to 250 degrees. Lay a piece of foil or parchment paper on baking sheet (lightly grease if using foil) - Set aside
Prep the kale by washing and drying very well. Remove thick stems and tear into around 2 inch pieces as it shrinks in oven.
Add all the sauce ingredients to a Vitamix, high speed blender or food processor and blend on high until smooth. Add more salt/seasoning as desired.
Place kale in large bowl and pour sauce over the top- Wash hands well and lightly toss, massaging the sauce into the kale – Don’t coat too heavily with the sauce.
Layer evenly on baking sheet and put in oven – Turn down to 200 approx and turn every once in awhile – Need to cook for approx 1 hour – May turn up to 250 but probably no higher than that –
If have food dehydrator, layer on trays and turn up to 130 if desired for 20 minutes and then down to 110 approx for 1 hour, turning every once in awhile – Keep checking – Some pieces may need more time to get crispy! Enjoy!
(Tear into larger pieces as when it is in oven, it shrinks down)
½ cup lemon or lime juice
¼ cup apple cider or coconut vinegar
½-1 teaspoon red pepper flakes (if you want spicy!)
1/8 to ½ teaspoon cayenne pepper (Depending on how spicy you want them!)
¾ cup nutritional yeast and extra for dusting
½ tsp garlic granules or garlic salt/powder
1 Tbsp agave syrup or pure maple syrup
1-1/2 Tbsp Gluten free soy sauce (optional)
1 cup soaked raw cashews (water drained and soaked for at least approx 20 mins)
2 Tbsp raw sunflower seeds
a few dashes of pepper
½ tsp sea salt – Salt carefully and taste
Optional – ¼ cup oil – extra virgin olive oil (maybe lemon)
Heat oven to 250 degrees. Lay a piece of foil or parchment paper on baking sheet (lightly grease if using foil) - Set aside
Prep the kale by washing and drying very well. Remove thick stems and tear into around 2 inch pieces as it shrinks in oven.
Add all the sauce ingredients to a Vitamix, high speed blender or food processor and blend on high until smooth. Add more salt/seasoning as desired.
Place kale in large bowl and pour sauce over the top- Wash hands well and lightly toss, massaging the sauce into the kale – Don’t coat too heavily with the sauce.
Layer evenly on baking sheet and put in oven – Turn down to 200 approx and turn every once in awhile – Need to cook for approx 1 hour – May turn up to 250 but probably no higher than that –
If have food dehydrator, layer on trays and turn up to 130 if desired for 20 minutes and then down to 110 approx for 1 hour, turning every once in awhile – Keep checking – Some pieces may need more time to get crispy! Enjoy!
