A guilt-free snack! This recipe goes out to my favorite uncle, Bok. His real name is Irwin. But, for secret reasons, we just call him Bok. Or, if you’re my favorite aunt, his wife, you might call him Bo or maybe even Bozy. He’s never had kale in his life. Until this weekend actually. I think he finally ate some kale, that to -his horror was also combined with some quinoa! What a disaster! Especially for an Atkins fanatic like him. He’s lost a lot of weight on Atkins, I’ve never seen him so thin! He looks great! But, I’m not entirely sure how much vegetable and fruit matter he’s taking in. And, he gets such a thrill out of the amount of fruits and veggies we eat. He loves to make fun of all the kale and beets we consume. So, I’m introducing him to the best possible way to eat kale….like a potato chip! Ok Bok, just follow these simple instructions.
The first thing you have to do Bok, is whip up some cashew sauce, which tastes a lot like nacho cheese sauce! You’ll LOVE it!
- 6 Cups raw kale, torn into 3 inch pieces
- cashew sauce: 3/4 cup cashews, 1/2 red bell pepper, 1garlic, 1Tbsp soy sauce, 2Tbsp oil, 1/3 cup Nutritional Yeast, 1lemon, 1/4C water
Mix all the cashew sauce ingredients in a high speed blender until smooth (like a Vitamix). Coat the kale leaves with the cashew mixture. I usually do this in a large bowl using my hands as the mixer.
I strongly recommend using a dehydrator for ‘baking’. Place them on your dehydrator sheets. Set the temperature of your dehydrator to 110 degrees. Bake the chips for about 12 hours. I’ve seen a lot of variety in baking temperatures and baking times, but these are the settings we’ve had success with in our dehydrator.
So, Bok, I know you will be making these daily once you taste how delicious kale can be!