Cheezy Kale Chips

Serve these chips with hummus for a vegan treat.

By / Photography By Muriel Silva | September 22, 2017

Ingredients

  • 16 ounces cashews or other nuts or seeds
  • 1/3 cup nutritional yeast
  • 6 ounces water
  • ¼ cup tamari or coconut aminos
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 tablespoon miso
  • 1½ teaspoons sea salt
  • 2 pounds kale, stems removed

Instructions

Mix all ingredients except kale in a food processor or high-speed blender. Massage mixture into kale. Lay each leaf out flat on teflex and dehydrate at 145° for two hours and then turn down to 115° for another eight hours. Dehydrating longer or overnight and keeping at 115° also works.

For a warm kale salad, take out while still soft.

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Ingredients

  • 16 ounces cashews or other nuts or seeds
  • 1/3 cup nutritional yeast
  • 6 ounces water
  • ¼ cup tamari or coconut aminos
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 tablespoon miso
  • 1½ teaspoons sea salt
  • 2 pounds kale, stems removed
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