Baked Kale Chips With Cheesy Cashew Dipping Sauce Recipes

BAKED KALE CHIPS WITH CHEESY CASHEW DIPPING SAUCE

Steps:

• Preheat oven to 300 degrees.
• Rinse and thoroughly dry the kale leaves. If you don't dry the leaves completely, the remaining water can result in a steaming effect, which can cause limp chips.
• Remove the leaves from the kale stems and tear into large pieces.
• Massage the olive oil into the kale leaves to make sure every nook and cranny is covered.
• Sprinkle with garlic powder, smoked paprika and salt, mixing with your hands until well coated.
• Spread the kale leaves into a single layer on a baking sheet.
• Bake the kale chips for about 25-30 minutes, rotating the pan halfway through.
• Once crisped, remove the chips from the oven and let cool for about 5 minutes to let them crisp up even more.
• While the kale chips are baking, whip up the cheesy cashew dipping sauce.
• Add all of the ingredients (11 total) to a high-speed blender or food processor and blend until creamy. Add more water if needed for thinning.
• Enjoy!

BAKED KALE CHIPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
• Bake until the edges brown but are not burnt, 10 to 15 minutes.

RAW CASHEW CHEESY KALE CHIPS

Steps:

• Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
• Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
• Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
• Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.

KALE CHIPS

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
• Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
• Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.