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Categories:Viewed: 46 - Published at: 7 years ago
Ingredients
- 1 cup cashews (soaked for at least an hour)
- 1 large garlic clove (peeled)
- 6 baby carrots
- 2 tablespoons nutritional yeast
- 1 teaspoon tahini
- 2 tablespoons lemon juice
- 2 tablespoons almond milk
- salt (to taste)
- paprika (to taste)
- 1 bunch kale (cleaned, stems removed and leaves torn up into random chip sizesa also make sure the leaves are dry!)
Method
- Throw everything (except the kale) into a high-speed blender or food processor.
- Pour mixture over kale chips, preferably in a bowl.
- Massage the mixture onto the kale (I use my hands) so every kale leaf is coated thoroughly.
- Spread the leaves out on a baking pan.
- Bake leaves in the oven at 250* degrees F. for about an hour (until the kale leaves are crisp and the mixture is no longer moist).
- Every oven is different so just keep checking!
- Once the kale chips are done, take them out and sprinkle more paprika on top for more heat (or not) and let cool.
- Eat them all.
- Eat all the kale chips.
