“Cheesy” Kale Chips


This recipe is inspired by Solar Raw’s ‘better than cheddar’ kale chips. They are insanely expensive to buy but incredibly delicious so I’ve been determined to figure out their secret recipe and I’ve finally nailed it. I used Ani Phyo‘s cheddar-kale chips recipe as a guide but had to tweak the measurments to get it just right. If you don’t own a dehydrator, try cooking them at the lowest possible tempurature that your oven will allow. Some ovens even have a dehydrating setting. Experiment.

1 cup red bell pepper, seeded and chopped

1 cup cashews

1 Tblsp nutritional yeast

2 Tblsp water

1 1/2 Tblsp agave syrup

1 tblsp olive oil

1/2 tsp salt

1 large bunch of kale, stems removed and ripped into bite-sized pieces

In a blender pulverize everything (except the kale!) until smooth. If there are a few pieces of cashews intact, that’s Ok. In a large bowl pour the mixture over the kale. Using your hands, work the sauce into the kale by rubbing it all over each piece. Lay them out flat over your dehydrator trays and dehydrate at 104F for about 12 hours (or until crunchy).



Recipe provided by Rowan Smith, www.mothernurtured.ca

Notes: you can also make them in the oven at a low temp until they are crispy or at 350F for about 10 min and making sure to stir them up every once in a while!