Saturday, January 19, 2013

Hot N Spicy BBQ Kale Chips

2 Bunches Curly Kale
1 c cashews, soaked 1-3 hours
enough water to cover cashews in blender
1.5 cloves garlic
2 T nutritional yeast
1/2 lemon, juiced
chili powder blend to taste
1.5 T maple syrup or honey

Wash and de-stem the Kale, trying to keep the leaves large and intact. Combine the rest of the ingredients into a high powered blender until smooth & creamy. In a large bowl, massage the cashew mixture into the kale, and then place the leaves onto Dehydrator trays.  Its okay to have them overlapping. Overnight in the dehydrator should do it. Try to keep the temp under 120deg to keep the living enzymes intact.
These chips are crispy, crunchy, and absolutely packed with flavor.

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