Appetizers | Vegan

Smoky Spice Crunch: Nutty Southwestern Kale Chips

Experience a crunchy delight with our Nutty Southwestern Kale Chips, a savory twist on a healthy snack favorite. Fresh kale leaves are seasoned with a blend of southwestern spices, offering a bold and smoky flavor profile that tantalizes the taste buds. Each chip is sprinkled with a medley of crunchy nuts and seeds, adding a satisfying texture and nutty richness to every bite. Perfectly baked to crispy perfection, these kale chips are a guilt-free indulgence packed with vitamins and antioxidants. Enjoy them as a wholesome snack on the go, a crunchy topping for salads, or a flavorful accompaniment to any meal. Our Nutty Southwestern Kale Chips are sure to satisfy your cravings for something savory and crunchy with a hint of spice.
July 03, 2024

 

Ingredients

  • 2 Bunches Curly Kale, stalks removed, washed and dried
  • 1 Red Bell Pepper, seeds and stem removed, cut into large pieces
  • 1 cup Cashews that have been soaked overnight, or at least 2 hours
  • ½ cup Nutritional Yeast Flakes
  • ½ tablespoon Sea Salt
  • ¼ cup Maple Syrup
  • 2 tablespoons Fresh Lemon Juice
  • Pinch of Cayenne Pepper

Directions

  1. Tear the cleaned and de-stemmed kale into medium-sized pieces (about 3" in diameter, or smaller). Place in a very large bowl and set aside.
  2. Add the bell pepper and drained cashews to the bowl of a food processor. Process just until the peppers and cashews have been chopped into very small pieces (about the size of short-grain rice).
  3. Add the remaining ingredients to the processor and process just until everything is well combined - not too long, however, so that the cashews and peppers stay in small pieces.
  4. Pour the mixture over the prepared kale. Use your hands to coat the kale with the nut mixture, working over every piece to make sure its evenly coated on both sides.
  5. Lay the pieces of kale out on dehydrator trays so that they are close, but not touching. You may need to do this in two rounds if you do not have enough space in which case, you would need to refrigerate the unused kale chips until the first batch is dehydrated.
  6. Dehydrate the chips on the low setting (or around 115 degrees) for at least 12 hours. It works well to start them in the early evening and let them run through the night, then remove them in the morning. The chips should be very dry and crunchy. Carefully remove from the trays and place in an airtight container to store.

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