Nacho ‘Cheese’ Kale Chips

From Raw Food for Dummies page 272

  • LOW CAL
    72kcal
  • FAT
    4g
  • SAT-FAT FREE
    1g
  • CHOL FREE
    0mg
  • SODIUM FREE
    161mg
  • LOW CARBS
    8g
Print Recipe
Nacho ‘Cheese’ Kale Chips
Prep Time 45mins
Servings
Ingredients
Prep Time 45mins
Servings
Ingredients
Instructions
  1. Soak the cashews in water for 4 to 6 hours. Rinse and drain.
  2. Shred carrots
  3. puree garlic
  4. To make the cheese sauce, combine the cashews, carrots water, nutritional yeast, chile powder , lemon juice,salt,cumin,and cayenne in a hight-performance blender and blend until smooth and creamy.
  5. Wash and towel-dry the kale, remove stems (save for juicing) and put it in a large bowl.
  6. Toss the kale with sauce , making sure all the sauce is clinging to the leaves.
  7. Place the leaves ondehydrator trays. Dehydrate at 105 degrees until completely crisp, about 12 hours.
Recipe Notes

Use filtered water

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