Raw Cashew Cheesy Kale Chips Food

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.

CHEESY KALE CHIPS

Steps:

• In a very big bowl, drizzle olive oil on the kale, then sprinkle on the nutritional yeast and salt. Stir up the kale and coat the leaves with the dressing with your hands.
• Lay out (not overlapping) on baking sheets and bake at 200F until they get crispy. Rotate racks and flip the chips once they start to get a bit crispy. Make sure to keep an eye on them to make sure they don`t burn, and if you notice certain chips ready much sooner than others, take them out in advance. Baking the chips will take about 40-60 minutes - It will be quicker at a higher temperature, but then you run the chance of burning them, and more nutrients are lost during the cooking.
• EXTRA TIPS: The best way to bake these is by using a food dehydrator, where you just lay them on the sheets and wait until they are nice and crispy, and they are raw, meaning that none of the nutrients are lost. This method will take several hours for them to be ready, but the taste will be superior. *****Nutritional yeast is deactivated yeast, it`s not alive, and it has a slightly cheesy flavor which many vegans like to use as a cheese substitute. It can be found at most health food stores and some big-chain grocery stores.

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 VEGAN KALE CHIPS

Steps:

• Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale.
• Transfer to a large bowl.
• Place all the ingredients except the kale and the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water.
• Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of "cheese".
• Toss through the granulated garlic so that it is evenly distributed.
• Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp.
• If you don't have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.

KALE CHIPS

Steps:

• Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
• Separate the leaves from the stems and then wash and thoroughly dry the leaves.
• Separate the leaves into two equal batches.
• Place the first batch into a bowl and add 1 Tbsp Olive Oil, 2 Tbsp Nutritional Yeast, 1/2 tsp Smoked Paprika and a sprinkle of sea salt.
• Rub into the leaves.
• Place the leaves onto a parchment lined baking sheet, ensuring that they're spaced evenly over the sheet and the leaves are not too crowded.
• Bake for 25 minutes.
• Repeat for the second half of the curly kale leaves.

CHEESY KALE CHIPS

Steps:

• Combine all ingredients, except kale, in a large bowl and stir until thoroughly mixed.
• Add the kale and massage the sauce into the kale with your hands, until evenly coated.
• Place the kale pieces evenly in a food dehydrator and dehydrate for several hours, until the kale is completely crispy.

THE RAWTARIAN

Steps:

• 1. Get one large bunch of dry kale.2. Rip kale into gigantic "chips." Leave the kale quite big because they will shrink when dehydrated so try to leave each piece of kale quite big. Place in bowl.3. Add all remaining ingredients into the bowl on top of the kale.4. Mix all the ingredients together using your hands. Your hands will get coated in oil and spices, but trust me. You have to do it this way--it's the only way to get this raw kale chip flavouring mixture thoroughly mixed and on each leaf. Mix very very thoroughly by massaging the kale with your hands. You want to make sure the spices are quite evenly distributed.5. Place your chips in a single layer on parchment-paper lined dehydrator sheets. You don't have to lie them out perfectly; just make sure you don't have pieces lying on top of one another.6. Dehydrate for 1 hour at 120 degrees. Reduce heat to 105 and dehydrate for a couple more hours. Check on them quite soon, because small pieces will crisp up quickly and you can snack on them right away! Compared to most dehydrator recipes this raw kale chip recipe actually is pretty quick to make, and you can be enjoying them within a few hours. Don't eat them when they're still a bit soggy, they taste gross that way. Wait until they're totally dry and crispy.7. We usually tend to consume these raw kale chips really quickly, but they do keep quite well stored in tupperware or ziploc bags (provided that you've totally dehydrated them so that there's no moisture left in your kale chips - Ie. dehydrate them for 24 hours or longer!). So eat up! :)

RAW (DEHYDRATED) CHEESY KALE CHIPS

Steps:

• Carefully remove stems and center ribs of kale leaves with a sharp knife, then coarsely chop until you have 4-5 cups of loosely packed leaves. Wash and thoroughly dry kale, place into a large mixing bowl and put aside.
• To the bowl of a high powered blender or food processor, add all remaining ingredients and blend until smooth and creamy with the consistency of a thick sauce.
• Pour sauce over kale and gently toss and then massage into the leaves to tenderise and ensure adequate coating of all leaves.
• Dehydrator: Line dehydrator trays with baking paper or tray liner sheets and lay out kale in a single layer with plenty of space between leaves for air circulation. Dehydrate at 50C/130F for 10-12 hours, or completely dry and crispy. Oven: Line baking trays with baking paper and lay out kale in a single layer with plenty of space between leaves for air circulation. Bake at 135C/265F for 20-25min or until the edges are browned.