Ingredients
- 1 c raw cashews, soaked for an hour or more and drained
- 3 T fresh lemon juice
- 1 small red bell pepper, seeded and chopped
- 1 T mellow white miso
- 1/4 t salt
- 1/8 t freshly ground black pepper
- 1 T agave nectar or maple syrup
- 1/3 c nutritional yeast
- 1/4 c water
- 1 large bunch kale, washed, destemmed, and ripped into medium-sized pieces
Directions
In a blender or food processor, blend cashews, lemon juice, bell pepper, miso, salt, pepper, agave, nutritional yeast, and water for 1-2 minutes until thick. In a large bowl, place kale and add 3/4 c sauce. Using your hands, massage sauce onto kale until well coated.If making kale chips in a dehydrator, place on two dehydrator trays and dehydrate at 115 degrees for 3-4 hours. Flip chips and continue to dehydrate for another 2-3 hours. When crispy, remove and enjoy.
If making kale chips in an oven, preheat to 250 degrees. Bake chips for 1 hour, flipping halfway through. When crispy, remove and let cool completely before enjoying.