Kale Chips

· March 17, 2015

Kale can be prepared in so many ways; salad, roasted, sauteed, wilted, tossed into a soup or smoothie or delicious chips!

Kale chips take some time to make, but most of the time is idle time.

First the cashews have to soak over night, and then blended in a food processor along with some other delicious ingredients into a cashew cream.

Next, the cream is added to the kale, and the kale is massaged until it’s well coated with the cashew cream.

Next, the kale leaves are spread out onto a cookie sheet that has been coated with coconut or avocado oil and slow cooked in the oven for 2 hours.

INGREDIENTS

• 1 bunch large bunch of kale stems removed
• 1 cup cashews soaked in one cup of filtered water over night
• 2 tablespoons lemon juice
• 2 to 3 cloves of garlic (to taste)
• 1/2 tablespoon of tahini sauce
• 1 tablespoon tamari sauce
• 1 tablespoon apple cider vinegar
• 1/8 cup nutritional yeast
• 1/4 to 1/2 cup filtered waterINSTRUCTIONS
• Pre-heat oven to 250
• Place kale leaves into a large bowl and set aside
• Drain water from cashews and place them in a food processor or blender
• Process until the cashews form a paste
• Add the garlic through nutritional yeast and process until all ingredients are well blended

At this point the cashew mixture will be thick and pasty - gradually add water and process until it becomes a thick creamy texture - usually 1/4 cup.

Pour the cream mixture over the kale and massage into the kale leaves with your hands

Place the kale onto an oiled cookie sheet lined with parchment paper and bake for to 2 2 1/2 hours. kale mixture should be slightly brown and crispy.

3.1

http://simpleandsavory.com/kale-chips/

Simple and Savory

Cool and enjoy!

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