- 1 cup raw cashews, soaked in water for at least 1 hour to soften; drained
- 2 bunches green or red curly kale, torn into bite-sized pieces
- 1/3 cup unsweetened plain soymilk, almondmilk or ricemilk, or water
- 1 cup chopped roasted red peppers
- 1/4 cup nutritional yeast
- 3 cloves garlic
- 1 tablespoon onion granules
- 1/2 lemon (about 1 tablespoon juice), Juice of
- 1/4 teaspoon fine sea salt
In a blender, purée soaked cashews, soymilk, peppers, nutritional yeast, garlic, onion granules, lemon juice 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. Make sure leaves are not stacked on top of each other, so that leaves dry and bake evenly.
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 remaining kale leaves and cashew mixture. Cool completely, then store in an airtight container.
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