Have you ever had kale chips? If not, get in the kitchen and make these .... like right now! I know what some of you may be thinking. Kale? Chips? Kale chips .... are you crazy? Yes, actually I am but that is besides the point. These beautiful leafy greens are not only amazingly healthy but they taste awesome too! By far Kale is one of my favorite vegetables on earth. Let me tell you a little bit about this superfood.
Kale is one of the best known cancer fighting foods on earth, containing the highest amount of carotenoids of all leafy green vegetables. Believe it or not, kale has more calcium ounce or ounce than milk!! The calcium found in kale is easily assimilated by the body, helping to prevent osteoporosis, arthritis, and bone loss. Kale also supplies you with iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, B, E, K, pantothenic acid, fiber, and phytochemicals. WHOA!!! Can you say vegetable superstar!
KALE CHIPS
2 bunches of kale, stems removed and leaves ripped
1 cup cashews, soaked for at least 4 hours in water
2 cloves garlic
2 Tbsp. nutritional yeast
1/2 lemon, juice
2 tsp. tamari
Directions
Wash kale, dry thoroughly and remove from stems. Tear kale leaves into pieces.
In a food processor, mince the garlic.
Add in the rest of the ingredients and process until smooth.
Place kale leaves in a large bowl. Pour cashew mixture over the kale and using your hands, massage the sauce into the kale until completely coated.
Dehydrate for about 8-10 hours. Checking periodically. They will be finished once the kale has become crispy. If you do not have a dehydrator, set your oven to the lowest temperature possible. Bake until crispy.
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