Cashew Cheesy Kale Chips 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!

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.