Looking for a healthy mid-day snack, or crunchy side dish? These vegan kale chips are healthy, delicious, and savory without loads of unnecessary fats and cheeses. Watch the video above featuring Sonima chef Joy Houston to learn how to make them at home.
By Joy Houston
- 2 large bunches kale
- 1 cup cashews, soaked 2 hours, rinsed & drained
- 1 red bell pepper, seeded, and rough chopped
- 4 tablespoons lemon juice
- 1 tablespoon agave nectar
- 5 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon turmeric
- 1 teaspoon Himalyan Sea Salt
Rinse the kale leaves and spin them dry. Remove stems. Rip into roughly 2 inch by 2 inch pieces. Place in the extra large prep bowl.
Combine all ingredients except kale in the Vita-Mix until smooth. Add a little water if needed to get it perfectly creamy and smooth.
Transfer the cashew cheese mixture to the prep bowl containing the kale leaves. With gloved hands, massage the cheese mixture into the kale ensuring each piece is well coated front and back.
Transfer the coated kale to four dehydrator trays being sure to separate any clumps so that all the coated kale dehydrates evenly. You will not need the Teflex sheets.
Put the trays into the dehydrator trays into the Excalibur leaving the top shelf empty and then alternating one tray on a shelf then an empty shelf.
Dehydrate the kale chips at 118°F for 8 hours or until completely dry and crisp. Allow to cool to room temp with dehydrator open, then transfer two containers. Enclose an anti-humidity pack with each single serving and seal closed.
- Total Fat
- Saturated Fat
- Dietary Fiber