Makes 2 large ziplock bags full

 

Ingredients

 

• 1 large bunch of kale, washed, de-stemmed and torn

• 1 cup cashews, soaked previously for 1 hour

• 1 small red bell pepper

• 1 tbsp tamari

• juice of 1 lemon

• 1/4 cup nutritional yeast

• 2-3 tsp curry powder

• Dash of cayanne pepper

• 2 Medjool dates, pitted

• water

 

 

 

What do do

 

Blend ingredients, except kale, until creamy. Add water until the texture is thick yet pourable. 

 

Wash kale, cut the stem off and tare into large pieces. Add kale and mixture into a large bowl and coat kale with mixture, massaging it.

 

Add kale, evenly spaced, onto the dehydrator sheets and dehydrate 8 hours, flip kale chips over and dehydrate another 2 hours on 120 degrees.

 

Kale chips must be kept in a ziplock bag or an air tight container and will last up to 2 weeks in the cupboard.