Cashew And Roasted Red Pepper Kale Chips Food

CASHEW AND ROASTED RED PEPPER KALE CHIPS

Steps:

• Place the cashews in a container and cover by 2-3 inches with fresh water. Allow to soak for at least 6 hours or overnight.
• Preheat the oven to 500 degrees F. Place the red pepper on a baking sheet lined with foil. Allow to roast for 30-40 minutes, turning occasionally with tongs so that all sides roast evenly. Remove from the oven and allow to rest until the pepper is cool enough to handle. Peel and discard all of the skin as well as the stem and seeds.
• Rinse the cashews, discarding the water, and place in a blender along with the red pepper. Add the nutritional yeast, salt, olive oil, lemon juice and water. Puree until smooth.
• Remove the thick stems from the kale and rip the leaves into smaller pieces.
• Pour the cashew mixture over the kale and massage until the mixture is evenly distributed.
• Taste to check for seasoning. If desired, add additional salt.
• Place the kale in the dehydrator and dehydrate according to manufacturer instructions (Note: I typically dehydrate overnight).

RAW CASHEW CHEESY KALE CHIPS

Steps:

• Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
• Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
• Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
• Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.