Nacho Cheese Kale Chips

Moderate  |  Time: 12 hours  |  Servings: 4
Nacho Cheese Kale Chips
What you'll need:
  • 1 cup Cashews
  • 1 cup shredded Carrots
  • 1 cup filtered Water
  • 2 tbsp nutritional Yeast
  • 2 tsp Chili Powder
  • 1/2 tsp Lemon Juice
  • 1 tsp Salt
  • 1 tsp pureed Garlic (about 2 cloves)
  • 1/2 tsp Onion Powder
  • 1/2 tsp ground Cumin
  • 1/4 tsp Cayenne Pepper
  • 1/2 pound stemmed curly Kale (about 1 1/2 large bunches)

How to make it:

Healthy Nacho Cheese Kale Chips Recipe

  • 1. Soak the cashews in water 4-6 hours, rinse, and drain
  • 2. To make the cheese sauce, combine the cashews, carrots, water, nutritional yeast, chili powder, lemon juice, salt, garlic, onion powder, cumin, and cayenne pepper in an Omega high-performance blender
  • 3. Blend until smooth and creamy
  • 4. Wash and towel dry the kale and put it in a large bowl
  • 5. Toss the kale with the sauce making sure all the sauce is clinging to the leaves
  • 6. Place the leaves on Excalibur dehydrator trays covered with a nonstick sheet
  • 7. Make sure that each leaf is separated from the others and none are on top of each other so that leaves dry quickly and evely
  • 8. Dehydrate at 105 degrees F or until crisp about 12 hours or longer as needed
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