Recipe by The Blender Girl
For those of you not familiar with kale chips – welcome to vegan nirvana. Raw foodists, vegans, health nuts, or those in “the green know” chow down happily on a handful of fresh kale chips as a green, nutritious alternative to conventional potato chips. They are not fried or baked; free from all of the carcinogens, additives and preservatives that plague most shriveled potato chip packets; they are dehydrated, which preserves all of their natural enzymes and nutrients; and most importantly, they are absolutely scrumptious. I promise you – these kale chips are to die for! The secret to finishing this recipe off with that extra special touch? Tossing through the granulated garlic at the end. It just gives it a depth of flavour that is missing if you don’t finish it off this way. Don’t worry if you don’t have a dehydrator – you can slow cook kale chips in your oven on the very lowest setting for about 8-12 hours.
Top Review by Brighid
Very tasty way to get your kids to eat their dark green veggies (adults too!) Followed the recipe except for 2 things. 1. I left out the water because the consistency was fine without it and 2. left out the agave - I don't need any more sweetness in my diet. lol Making the recipe that way I felt that there was quite a bit of cheese left over so I'll reduce the recipe next time (or buy 2 bunches of Kale) and I'll also cut the lemon juice back a bit. The flavor of lemon stood out above everything else. Regardless I will be making this delicious treat again! Thanks
- 1 bunch curly green kale (large bunch, about 8 firmly packed cups)
- 1 cup raw cashews (soaked in filtered water for 2 - 4 hours)
- 1⁄8 cup filtered water (as needed for desired consistency)
- 3 tablespoons fresh lemon juice
- 1⁄4 cup nutritional yeast, to taste
- 1 bulb of garlic, chopped roughly (about 8-10 cloves)
- 1 teaspoon celtic sea salt
- 1 tablespoon agave nectar (optional)
- 4 teaspoons granulated garlic
Directions See How It's Made
- Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
- Transfer to a large bowl.
- Place all the ingredients except the kale and the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
- Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of “cheese”.
- Toss through the granulated garlic so that it is evenly distributed.
- Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.
- If you don’t have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.