Cashew Kale Chips

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See the blog post here.

Cashew Kale Chips

Ingredients:

  • 1 cup raw cashews
  • 1 tsp fine sea salt
  • 1 tsp apple cider vinegar
  • 2 Tbsp extra virgin olive oil, preferably organic
  • 1/3 cup filtered water
  • 5 cups kale leaves, spines removed and torn into bit-size pieces, preferably organic or naturally grown

Directions: Soak the cashews in 2 cups filtered water for 1 to 8 hours, as long as you have time. Drain. Add the cashews, salt, vinegar, oil and water to a High-Speed Blender, process on high until smooth. Scrape into a large bowl, add the kale and stir to coat. Place on dehydrator trays, single layer. Dry at 150° until crispy, about 4 to 8 hours, depending on humidity. Store in an airtight container once cooled. No dehydrator? No problem. Dry at the lowest setting in your oven on cooling racks (non-coated metal only), check often, about 4 hours drying time.

PS: Yes, the temperature is a bit higher than usually called for “raw” foods. If you are a purist lower the temperature setting on your dehydrator and dry for longer. Expect it to take an additional 4 to 6 hours if below 118°.

PS2: Have small or broken bits of chips? Add them on top of rice, potato, quinoa or pasta dishes for flavor!