Ingredients:
- 1-2 cup raw cashews
- juice of 1/2 lemon
- 1/3 cup water
- 1/4 cup nutritional yeast
- 1 Tbs. raw sesame seeds
- 1 Tbs. apple cider vinegar
- 1 Tbs. Tamari, or soy sauce, or Nama Shoyu
- 1 Tbs. extra virgin olive oil
- 1/2 tsp. paprika (smoked paprika if you have it)
- 3/4 - 1 tsp. kosher salt
- dash of onion and garlic powders (optional)
- 1 bunch curly kale
Instructions:
Blend all ingredients (except kale) in the blender. Blend on high until smooth and creamy. You can use the raw, or non-raw, versions of all these ingredients according to your food lifestyle. Also, the spices are "to taste," so measure accordingly. The nutritional yeast and paprika are imperative for a "cheesy" flavor. I ran out of paprika on my second batch, and they lacked the cheese flavor, but we're still great. You can buy nutritional yeast at your local health food store.
You need a LARGE bowl to mix the "cheeze" sauce into the kale. Make sure you kale has been de-stemmed, washed, and torn into bite size chip-like pieces. For mixing, I put down a layer of kale, then poured sauce over it, then another layer of kale, then sauce, and etc. This helps to evenly distribute the sauce. Thoroughly mix the sauce into the kale pieces, and lay out onto dehydrator sheets. I have a 4 tray dehydrator, and I had to remove two of the trays due to the fluffy height of the kale. Dehydrate at 105 degrees for at least 10 hours, or until crispy and dry. Your house will smell like peanut butter and cheese crackers; oddly neither of those things are in the recipe, nor do the chips taste like peanut butter.
These kale chips are awesome! Raw vegan, or not, you will love these! I can't wait to give some to my father, and Steven liked them, too. What a great way to eat such a nutritionally dense leafy green!
Thanks Andi for reminding me to make these,
Claire to the Bear
6 comments:
that is weird....this one never came up in my news feed...there must be a delay. Save a chip for me!
Can you provide nutritional information on your post sometimes? Calories, fat, PROTEIN, etc. etc.? Or is that too much researching?
The chips sound really good, though. Can you make them with another leafy veggie?
Still owe ya a blog...life keeps getting in the way of writing my stories. Soon...
what if you do not own a dehydrator?
Oooo, I ditto Holly's question...
OK, I did some researching and found some high temp baked green chips. Here's a link to a basic recipe:
http://caloriecount.about.com/baked-kale-potato-chip-substitute-recipe-r20245
Now, I'm not sure you could use my sauce if baking them in the oven. The higher oven temp might burn the kale before the sauce has time to bake or dry. But, you can always use regular Parmesan cheese sprinkled on them, or the like.
Yeah Jill, the nutritional info would be a little intense to try to do. I mean, I would have to count all those little torn pieces of kale to get an accurate nutritional profile for a "serving," but that link above has a nutritional profile provided. Also, I'm not counting calories anymore, and a raw foodie is not going to interpret fats and proteins the same as a Standard American Dieter would.
As for another leafy green, I think you could. Probably not spinach because it's not sturdy enough, but collards or chard would probably work.
so, I just did these in my oven tonight and they turned out pretty okay - no problems with the sauce/kale burnage. they just stuck pretty good to the pan so that was a little rough but whatever - I just ate the tasty bits. SO GOOD.
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