Kale chips are ALL the rage these days and I'm 100% obsessed. Known as the queen of greens and a nutritional powerhouse, kale has gained quite the reputation for its exceptional nutrient richness and health benefits.
What's so good about it?
It's antioxidant and anti-inflammatory properties! Kale's health benefits are primarily linked to its high concentration of vitamins A, C and K.
Did you know: One cup of raw, chopped kale contains 33 calories, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K?
Now that I've learned to make my own, I may never go back to store-bought chips again!
Oh and the sauce, it's not only amazing on kale chips, but it's ALSO great in pasta, over veggies, and as a dip!
1 cup raw cashews, soaked for 2 hours
1 cup red bell pepper, seeded and chopped
1/3 cup nutritional yeast
Juice from 1/2 lemon
4 tbsp olive oil
2 tsp onion powder
2 tsp garlic powder
1 tsp cayenne pepper
2 tsp sea salt
Add water to get the right consistency – thick, but creamy
Toss all the ingredients into a blender and blend until smooth and creamy. Add water until you get the consistency of a cheese sauce.
Tear the leaves off of the stems, make sure not to include the spine! Wash the kale and make sure to dry thoroughly. Pour the "cheese” sauce over the kale until fully coated.
Oven: place on a baking tray and bake at 275° F (135° C) for about 25 minutes – flipping over half way through.
Dehydrator: place on the rack and set to dry at 130° F (50° C) for about 10-12 hours or overnight.