Garlic-Herb Crispy Kale Snack
- 1 cup raw cashews
- 2 bunches green or red curly kale
- 1 cup unsweetened soymilk, almondmilk or ricemilk, or water
- 1/4 cup nutritional yeast
- 3 cloves garlic
- 1 green onion, chopped
- 1 cup loosely packed fresh basil leaves
- 1/4 teaspoon fine sea salt
Soak cashews in enough water to cover for a at least 3 hours or overnight.
Drain.
Preheat the oven to 275.
Wash, stem and thoroughly dry kale, tearing it into large pieces. Set aside.
In a blender, puree soaked cashews, soymilk, nutritional yeast, garlic, onion, basil, sage and salt.
Line 2 baking sheets with parchment paper.
In a large bowl, lightly coat kale leaves with cashew sauce, using about 1/2 cup for each bunch (about 8 cups leaves).
Spread in a single layer on prepared baking sheets.
Bake until crisp, gently turning over about halfway through cooking, about 40 minutes. (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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- 1 cup raw cashews
- 2 bunches green or red curly kale
- 1 cup unsweetened soymilk, almondmilk or ricemilk, or water
- 1/4 cup nutritional yeast
- 3 cloves garlic
- 1 green onion, chopped
- 1 cup loosely packed fresh basil leaves
- 1/4 teaspoon fine sea salt