Spicy, Saucey Kale Chips

Kick off that 2013 diet with a new healthy snack, amazing kale chips!  I went through a time where I was obsessed to Brad’s Raw kale chips which turned out to be quite a pricey addiction at $8/package.  When I made these I just couldn’t believe how much they tasted like them!

Ingredients

1/2 cup raw cashews, soaked in salted water overnight (or at least 4 hours), water reserved

2 Tbsp chopped pimentos (or roasted red pepper)

1 tsp red wine vinegar

2 Tbsp nutritional yeast

1/2 tsp garlic powder

1/4 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp crushed red pepper

1/3 cup unsweetened almond milk

Salt and pepper to taste

1/2 bunch kale, thick stems removed, torn into pieces

Method

Pre-heat oven to 250 degrees.  Place all the ingredients except kale in a blender or food processor and puree.  It should be a thick sauce (see pic below).  If needed, add some of of the reserved water from the cashews. How much liquid you need will depend on how long the cashews were soaked.  It will need more liquid if you only soaked them for a few hours.

Add kale to a large bowl, pour sauce over and toss to thoroughly coat the kale.  Spread kale in one single layer onto a parchment paper lined baking sheet.  Or you can used aluminum foil lightly sprayed with cooking spray.

Bake 30-40 minutes until crisp.

 

Advertisements