1 bunch Dinosaur kale
½ red bell pepper, seeded and chopped or 1 cup chopped bok choy
¼ cup water
1 cup raw soaked cashews
1 Tablespoon raw tahini
2 Tablespoons nutritional yeast flakes
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
2 teaspoons onion powder
2 to 4 cloves garlic, minced
¼ cup fresh lemon juice
⅛ teaspoon cayenne and/or ground pepper
Add a small amount of Olive Oil to taste – start with one Tablespoon and go from there. The olive oil is for thinning the sauce so it’s the right consistency for thoroughly coating the kale leaves
2 Tablespoons hemp seeds or sesame seeds (optional)
1. Soak the cashews in 2 cups water for 15 to 20 minutes. Meanwhile, preheat the oven to 250 degrees and set out two cookie sheets covered in parchment paper.
2. Cut the kale leaves into big chip size pieces (about 2-inches by 2-inches) and set aside in a large mixing bowl.
3. Put the remaining ingredients, minus the olive oil and hemp seeds, into a food processor or a blender. Drain the cashews and add them as well.
4. Process until smooth, stopping occasionally to scrape down the work bowl or blender jar. Add olive oil as needed.
5. Toss the kale leaves with the sauce so that every piece of kale is thoroughly coated. Stir in the hemp seeds.
6. Spread the kale leaves in a single layer on the cookie sheets and bake for 30 minutes on the lowest racks in the oven. Rotate the pans and give a
7. Bake for another 20 to 30 minutes, or until your chips are pleasantly crisp.
Note: To keep kale chips crisp, you must seal them in an air-tight container. Crispy Kale Chips will keep for 2 days at room temperature.