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Raw Cheesy Kale Chips - Raw Cheez-Its®




Source of Recipe


Karen Dolan


Recipe Introduction


Origins Unknown


List of Ingredients




1 cup cashews, soaked in water for two hours
1 red pepper, seeded and diced
1 Tablespoon nutritional yeast (available in most health food stores)
1/2 teaspoon Himalayan pink crystal salt ( I used regular sea salt)
Juice of 1 lemon

2 bunches green kale - either dino or lactino


Recipe



Put all ingredients except the kale into a Vitamix or food processor, and blend until
completely smooth.

Tear the spine out of each kale leaf, keeping each half of the leaf as intact as you
can (as this will make cutting it into chips much easier).

Stack a bunch of the leafs together, and then cut them into bite sized pieces,
using either kitchen shears or a sharp knife.

Dump all of the kale chips into a large bowl, add the sauce, and then mix it well with your hands, gently squeezing and massaging the sauce into the kale chips until all of the chips are well coated.

Lay the chips out in single layers - without the chips touching - on Teflex sheets on your dehydrator trays, and dehydrate them at 105 overnight.

In the morning take the trays out, and transfer the chips onto dehydrator screens
(i.e. on trays without the Teflex sheets).

This is every easy to do if you simply take an empty dehydrator tray with screen, and
lay it on top of one of the full trays of chips (that are on the Teflex) and then flip it over and peel the Teflex sheet back off the chips, leaving the chips on the tray with the screen

Put the chips back in the dehydrator and continue drying them until they are very crispy.
You want all moisture removed from them so that they don’t get soggy when you store them.*

Eat!

*Ok, who are we kidding? These barely make it out of the dehydrator before we’ve eaten them all up, let alone to the point of getting stored!

Karen