Kale Chips (raw, vegan, gluten free and oil free)
Equipment
- Blender
- Dehydrator
Ingredients
- 1 1/4 cup raw cashews
- 1/2 cup raw sunflower seeds
- 1 carrot, large
- 1 red bell pepper
- 1/2 cup nutritional yeast
- 1/4 cup lemon juice
- 3/4 tsp salt
- 1 cup water
- 1 bunch curly green kale (approx 10 large leaves)
Instructions
- Cover the cashews and sunflower seeds with water in a large bowl. Soak for 3 hours (up to overnight).
- Strain and rinse the soaked cashews and sunflower seeds and place in a high speed blender along with the carrot and bell pepper (both coarsely chopped), nutritional yeast, lemon juice, water and salt. Blend until smooth.
- Chop the kale leaves in large pieces after removing the center stems.
- In a large bowl combine the kale and the blended mixture. Stir so the kale leaves are coated.
- Spread the coated kale in single layers on dehydrator trays. Try to keep the kale leaves from touching.
- Dehydrate at 145 degrees F for 30 minutes. Reduce the temperature to 115 and dehydrate for an additional 9 hours or until kale chips are thoroughly dry.
Tried this recipe?Let us know how it was!