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
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Ingredients
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8 cups
Kale
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1 cup
raw Cashews
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1/2 cup
Tomato Paste, 1 small can
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2 tablespoons
Nutritional Yeast, Lewis Labs Brewers Yeast Buds (from sugar beets)
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1 teaspoon
dried Oregano
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1 teaspoon
dried Marjoram
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1 teaspoon
Garlic Powder
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1 teaspoon
Onion Powder
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1 teaspoon
dried Basil
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1/2 teaspoon
dried Rosemary
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1/2 teaspoon
Salt
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1/4 teaspoon
Red Pepper Flakes
Directions
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Place the cashews in a bowl, cover with filtered water, and allow cashews to soak refrigerated for a minimum of 2 hours, ideally overnight.
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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.
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In a large mixing bowl, stir together the cashew cream with all remaining ingredients except the kale. Stir until evenly combined.
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Rinse the kale, and pull the leaves from the fibrous stems. Tear into "chip" sized pieces.
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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.
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Dehydrate the kale chips at 105-115 degrees for 12 hours, then serve!
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