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Cheesy Kale Chips

Cheesy Kale Chips

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Ingredients

  • 1 cup of raw cashews
  • 1 teaspoon of onion powder
  • 1 cup of hot water
  • 1 ¼ teaspoon of sea salt
  • 2-3 tablespoons of tahini
  • 1/8 teaspoon of celery salt or seed or powder
  • 4 tablespoons of nutritional yeast flakes
  • ½ teaspoon of garlic power
  • 1 jar (4 oz.) pimientos, drained
  • 2 tablespoons of olive oil, optional
  • 1/4 cup fresh lemon juice

Preparation

  1. Combine the cashews, water, and tahini in a blender and process until very smooth.
  2. Add the yeast flakes, lemon juice and seasonings, oil and last the pimentos and blend until smooth.
  3. Can be stored in refrigerator 3-4 days or freeze for later use.
  4. Wash, dry, and tear two bunches kale into smaller pieces .
  5. Pour cheese into it and massage it.
  6. Put on trays and dehydrate at 115 degrees F for 6-8 hours or until crunchy.

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