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!
Elaine Bryan is a Registered Yoga Teacher and nutrition counselor/health coach who offers nutritional counseling, workshops, and classes for individuals and businesses throughout San Diego County including Carlsbad, Encinitas, Oceanside, San Marcos, and Vista. Elaine also teaches group yoga classes and offers private yoga sessions.