Categories: August2012, Healthy, Kale, SBF, Snacks & Appetizers

Ingredients

• 2 bunches of organic kale, shredded, thick stems removed
• 1 large bell pepper (red, orange or yellow)
• 1/2 cup lemon juice
• 1/4 cup apple cider vinegar
• 1 whole jalapeno with seeds, remove stem
• 1 serrano pepper, remove stem
• 3/4 cup nutritional yeast + extra for dusting
• 1/8 tsp cayenne
• 1/2 tsp garlic granules
• 1 Tbsp agave syrup
• 1 1/2 Tbsp tamari (or soy sauce)
• 1 cup soaked raw cashews (water drained)
• 2 Tbsp sunflower seeds
• a few dashes of pepper
• 1/2 tsp sea salt (I used pink salt) - always salt carefully and to taste
• optional: 1/4 cup veg oil (any variety oil will work - olive, grape seed or macadamia nut)

Directions

1. Heat oven to 250 degrees. Lay a piece of foil on a baking sheet and lightly grease. Set aside.

2. Prep your kale by washing and drying very well. Remove thick stems and shred into pieces. The kale will shrink significantly in the oven so your kale pieces should be a few inches in width at least.

3. Add all the sauce ingredients to a Vitamix or high speed blender. Blend on high until smooth. Add more salt/seasoning/heat as needed.

4. There are a few ways to coat your kale. I like to place it in a bowl and pour the sauce over top. Then lightly toss and transfer to baking sheet. Don’t coat the kale too heavily with sauce – the thinner the sauce, the lighter and crispier your chips will be. I think the perfect chips are super thin and light in some spots and heavily cheezy in others. Find the technique that works for you – this may take a few batches of chips! (They will all be yummy though).

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