This crisp snack combines some traditional Italian flavors to make a healthy yet tasty treat. Use any leftover cashew cream mixture to toss with pasta, as a sandwich spread, or mixed with red wine vinegar as a tangy salad dressing.
Special Diets:
Method
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.
Nutritional Info
Serving Size
Calories
160
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.