Kale chips are a great snack and this afternoon I wanted to try spicing them up a bit. Absolute success, so if you’re looking to change things up a bit give this a try.
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- Blended spice mixture
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- Spicy kale chips – before the oven
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- Spicy kale chips – after the oven
1 bunch kale, washed, removed from stems in chip size pieces
2/3 cup raw cashews soaked in water overnight (soak 2 hours minimum)
3 tbl. lemon juice
1 tsp. nutritional yeast (NOT active yeast)
2 tsp. chili powder
1/4 tsp. cayenne pepper
2/4 tsp. Himalayan salt (can use sea or kosher salt)
Method:
Place cashews in a bowl, add water to cover, and let sit overnight. Wash kale, remove stems, tear into medium size pieces and set aside to dry. Strain the nuts and process in a food processor with lemon juice, yeast, chili powder, cayenne pepper, and salt until the mixture is smooth. Toss/massage the spice mixture with the kale. Place the kale in a single layer on a rack over a baking sheet (you’ll probably need two) and bake at 225°F for 20 minutes. Raise oven temperature to 300°F and bake for an additional 10 minutes.
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