3 bunches kale, de-stemmed
1 cup whole raw cashews
1/2 cup pumpkin seeds
1/2-3/4 cup Nutritional yeast "Nootch" (Save On, Nesters, Choices, Whole Foods, Health Food Stores)
Sea Salt to taste
2-3 tablespoon sriracha
1-2 small lemons
1 clove garlic minced
Water
Soak cashews and pumpkin seeds for 4 hours in water with the juice of one lemon and a teaspoon of sea salt. Drain.
Add enough new, fresh water to cover the cashews and seeds, the juice of another lemon, and the garlic and process, or blend with a hand blender until smooth like hummus. Add the nutritional yeast (the more you add the cheesier it will taste), half a teaspoon of salt, and 2-3 tablespoons of sriracha hot sauce (or to taste, I like lots).
Wash and thoroughly dry kale (I use a salad spinner).
Prepare two large cookie sheets by wrapping them in tinfoil. This makes the chips way easier to remove in-tact.... Turn your oven on the lowest setting (mine doesn't go lower than 170F) or prepare your large size food dehydrator. For a 24hr-36hr run at 112F.
Now prepare to get messy! Dip the kale into the sauce and massage it into the curly parts of the kale leaves. The coating should be about half as thick as the leaf itself on both sides. This is like a batter that coats the leaf. Another way to do it is to toss the kale with the sauce in a large bowl.
Spread out the leaves on the foil-lined cookie sheets. You'll find that by tearing the leaves in half or quarters, you will speed up the dehydration process. Place in oven & cook for 67 hours or until all pieces are crispy. Of course this means taste testing. Which also means they'll all probably be gone before they ever get out of the oven
:-)
ENJOY! (As you can see half this pan is in ma Bellayyy)
Add enough new, fresh water to cover the cashews and seeds, the juice of another lemon, and the garlic and process, or blend with a hand blender until smooth like hummus. Add the nutritional yeast (the more you add the cheesier it will taste), half a teaspoon of salt, and 2-3 tablespoons of sriracha hot sauce (or to taste, I like lots).
Wash and thoroughly dry kale (I use a salad spinner).
Prepare two large cookie sheets by wrapping them in tinfoil. This makes the chips way easier to remove in-tact.... Turn your oven on the lowest setting (mine doesn't go lower than 170F) or prepare your large size food dehydrator. For a 24hr-36hr run at 112F.
Now prepare to get messy! Dip the kale into the sauce and massage it into the curly parts of the kale leaves. The coating should be about half as thick as the leaf itself on both sides. This is like a batter that coats the leaf. Another way to do it is to toss the kale with the sauce in a large bowl.
Spread out the leaves on the foil-lined cookie sheets. You'll find that by tearing the leaves in half or quarters, you will speed up the dehydration process. Place in oven & cook for 67 hours or until all pieces are crispy. Of course this means taste testing. Which also means they'll all probably be gone before they ever get out of the oven
:-)
ENJOY! (As you can see half this pan is in ma Bellayyy)
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