Author Notes: When traveling with 6 children on the road, my kids like to munch along the way. Chips are their favorite so I decided to bring a healthier alternative "chip" on the trip. Even the kids who don't like kale in other recipes, LOVE these kale chips. —Andrea Taylor
bunch kale, washed, large stems removed, torn into bite size pieces
teaspoon sea salt
tablespoons lemon juice, divided
cup cashews, (soaked 2 hours & drained)
red bell pepper, seeded & chopped
tablespoons nutritional yeast
- Place kale in a large bowl. Sprinkle with salt and 1 tbsp of lemon juice. Massage the kale until they are all coated.
- Put remaining ingredients into a blender or vitamix and Blend until smooth. . Pour mixture all over the kale and massage again to cover the leaves
- Lay coated kale leaves in a single layer in a dehydrator. Dehydrate at 105 for 12 hours or overnight, until coating is dry and kale is crispy.
- store in a ziplock bag
- This recipe was entered in the contest for Your Best Road Trip Snack