Crunchy Kale Chips
1 cup raw cashews
1 red bell pepper (for color)
2 Tablespoons apple cider vinegar
1/4 cup olive oil
1/4 cup - 1/2 cup water
1/2 cup nutritional yeast (it adds cheesy flavor)
sea salt
Blend all ingredients together in a blender. Use your judgment regarding the amount of each of the ingredients. Taste the mixture to see if you want it more cheesy. If so, put more nutritional yeast in. The mixture should be a little bit thicker than pancake batter. Use your hands to spread the mixture across each leaf. Dehydrate.
This mixture makes plenty for two bunches of kale. I prefered the flat, dinosaur kale, but the curly kale was yummy too!
I adapted this recipe to work for my oven because I don't own a dehydrator. I "baked" the kale at 200F for three hours, then turned it down to 170F overnight, about twelve hours. Crunchy!
