Love to snack? Of course you do!
Instead of reaching for potato chips that add pounds and empty calories you’ll be craving a delicious, healthy, cheesy alternative. Today Chef Joy Houston will show you how to make incredibly tasty kale chips.
Cheesey Kale Chips
1 large bunch of kale, well rinsed, aired dry (2 bunches for a lighter coated chip)
1 cup cashews, soaked 2 hours rinsed and drained
1 red bell pepper, seeded and chopped
3 to 4 tablespoons fresh squeezed lemon juice
1 tablespoon raw honey or agave (optional)
2 tablespoons nutritional yeast
1/4 teaspoon onion powder
1 tablespoon turmeric powder
Allow the rinsed kale to air dry or spin it in a salad spinner to remove excess water. Tear the leaves from the stems into bite size pieces and set aside while you make the cheese sauce.
To make the cheese sauce, blend all ingredients except the kale in the high speed blender until smooth & creamy.
With clean hands, massage the sauce and the kale together until the leaves are completely coated.
Place the coated kale chips on dehydrator trays, spreading them as evenly as possible. This will fill two trays if you used one bunch and 4 trays if you used two. Dehydrate the kale chips until light, crispy, and crunchy. I find they are about perfect at 8 to 9 hours of dehydration, but the humidity where you live will play a role in the time dehydration takes.
Pack the chips in an airtight container with a sachet (or small cotton pouch) of uncooked (dry) rice to absorb any moisture. This will keep the chips crunchy and flavorful for a week or more.