Ingredients:
1 large bunch curly kale
1 cup raw cashews
1/4 cup water
1/4 cup red onion
2 tbsp nutritional yeast
2 tbsp lemon juice
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
Directions:
Place cashews in bowl. Add water to cover the cashews completely. Cover bowl and soak 4-6 hours.
Rinse & drain cashews.
Wash kale well and pat dry.
De-stem kale and tear into approximately 7cm pieces. Place kale pieces in a bowl and set aside.
To make zesty sauce, blend cashews, water, nutritional yeast, lemon juice, garlic powder, black pepper and salt until smooth. Using a spatula scrap sides down and continue to blend until well mixed.
Pour zesty sauce over kale. Add sliced red onion. Toss well, making sure all leaves are coated evenly with sauce.
Place the kale on Paraflexx lined Excalibur Dehydrator trays. Make sure that the kale leaves are spaced out evenly. They should not be touching. This will ensure that they dry quickly and evenly.
Dehydrate for 8 hours at 46˚C or until the chips are crisp.
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