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Author Notes: These kale chips make a great snack food that won't land you in cheats-ville. They make a great addition to any paleo potluck spread, and can make even the pickiest of eaters adopt kale! —Primal Palate
- 8 cups Kale
- 1 cup raw Cashews
- 1/2 cup Tomato Paste, 1 small can
- 2 tablespoons Nutritional Yeast, Lewis Labs Brewers Yeast Buds (from sugar beets)
- 1 teaspoon dried Oregano
- 1 teaspoon dried Marjoram
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon dried Basil
- 1/2 teaspoon dried Rosemary
- 1/2 teaspoon Salt
- 1/4 teaspoon Red Pepper Flakes
- Place the cashews in a bowl, cover with filtered water, and allow cashews to soak refrigerated for a minimum of 2 hours, ideally overnight.
- Drain the water from the cashews. Place the cashews in a blender or food processor. Add filtered water to just cover the cashews, and process until creamy smooth.
- In a large mixing bowl, stir 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.
- Toss the kale with the "pizza" flavored cashew cream. You may need to do this a little bit at a time, taking care to ensure even coverage.
- Dehydrate the kale chips at 105-115 degrees for 12 hours, then serve!
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends