- 8 cup Kale, leaves from 1 bunch, veins removed
- 1 cup raw Cashews
- 1/2 cup (small can) Muir Glen, organic tomato paste
- 2 Tbsp Nutritional Yeast, (Bragg's, Bob's Red Mill or Premier Research Labs)
- 1 tsp dried Oregano
- 1 tsp dried Marjoram
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp dried Basil
- 1/2 tsp dried Rosemary
- 1/2 tsp Premier Pink Salt (or Celtic Sea Salt)
- 1/4 tsp Red Pepper Flakes, crushed
- Place the cashews (or substituted nuts) in a bowl, cover with filtered water, and allow cashews to soak 3 hours, while in the refrigerator. (nuts can soak overnight)
- Drain the water from the cashews. Place the cashews in a blender or food processor.
- Add freshly filtered water to just cover the cashews, and process until creamy smooth (may add more water to achieve creamy texture, if necessary).
- In a large bowl, mix together the cashew cream with all remaining ingredients except the kale. Stir until evenly combined.
- Rinse the kale, and pull the leaves from the fibrous stems. Tear into “chip” sized pieces.
- Take a handful of kale and toss “pizza” flavored cashew cream. You may need to rub mixture on kale leaves for even coverage.
- Dehydrate the kale chips at 105-115 degrees for 12 hours, or until dry and crunchy like chips – then serve!
If you don’t have a dehydrator, place the kale chips on a cookie sheet. Turn your oven to its lowest setting (175-180 degrees), and allow the chips to dehydrate lightly until chips are dry and crisp (approximately 2 hours).
To increase health benefits of this snack, substitute 1 cup of cashews with 1/4 cup sunflower seeds, 1/4 cup hemp seeds, 1/4 cup pepitas (pumpkin seeds), 1/4 cup pecans.