Sun-dried Tomato Cheezy Kale Chips
Ingredients
-
1
large bunch
kale
-
30
grams
organic sundried tomatoes
-
1
cup
raw cashews
-
2
large
garlic cloves
-
¾
cup
soaking water from tomatoes
-
2-4
tbsp
fresh basil
-
2
tbsp
fresh lemon juice
-
2
tbsp
nutritional yeast
-
¾
tsp
fine grain sea salt
Instructions
- Soak the sundried tomatoes and cashews in separate bowls of water for at least 1 hour.
- Reserve the soaking water from the tomatoes and drain the cashews.
- In a food processor, mince the garlic, then add the soaked cashews and other ingredients (except salt) and process until smooth.
- Wash and tear the kale leaves into pieces, discarding the stems, and dry them in a salad spinner.
- Combine the kale and cheezy sauce in a bowl, massaging the sauce into the kale until well coated.
- Dehydrate the kale chips at 105-110°F for about 12 hours until crispy.
Nutrition Facts (estimated)
Servings
1 large bunch
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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