Italian Kale Chips

Italian Kale Chips

Serves 8

This crisp snack combines some traditional Italian flavors to make a healthy yet tasty treat.

Ingredients: 
  • 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
  • 3 tablespoons chopped green onion or leek
  • 1 cup loosely packed basil leaves
  • 1 tablespoon finely sliced fresh sage
  • 1/4 teaspoon fine sea salt
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Method: 

Soak cashews in enough water to cover for a couple of hours or overnight. Drain.

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, 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 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.

Nutritional Info: 
Per Serving:160 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 130mg sodium, 16g carbohydrate (4g dietary fiber, 1g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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