- 1 cup raw cashews
- 2 bunches green or red curly kale
- 2/3 cup unsweetened soymilk, almondmilk or ricemilk, or water
- 3 cloves garlic
- 1 tablespoon chopped fresh ginger
- 1 pitted date
- 1 1/2 teaspoon curry powder
- 1 1/2 teaspoon reduced-sodium tamari
Preheat the oven to 275°F. Wash, stem and thoroughly dry kale, tearing it into large pieces. Set aside.
In a blender, purée soaked cashews, milk, garlic, ginger, date, curry and tamari. Line 2 baking sheets with parchment paper. Lightly coat kale leaves with cashew sauce and spread in a single layer on prepared baking sheets. Bake 40 to 45 minutes or until crisp, gently turning over about halfway through cooking. You can also use a dehydrator to dry the chips. Remove from baking sheets and repeat with any remaining kale leaves and cashew sauce. Cool completely, then store in an airtight container.
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