![](https://cdn.statically.io/img/www.allrecipes.com/thmb/xf6cJ0daZm1ZX_s4jSQgO-QOvv4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7622579-4ca15fd0f21542058424410537e7787e.jpg)
Ingredients
-
2 cups raw cashews
-
1 red bell pepper, roughly chopped
-
¼ cup roughly chopped onion
-
1 lemon, juiced
-
1 jalapeno pepper, seeded (Optional)
-
2 cloves garlic
-
¾ cup water, or more as needed
-
½ cup nutritional yeast
-
1 teaspoon paprika
-
1 teaspoon ground turmeric (Optional)
-
1 teaspoon dried mustard (Optional)
-
½ teaspoon sea salt
-
½ teaspoon freshly cracked black pepper
-
2 bunches curly kale, stemmed
Directions
-
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.
Cook's Notes:
Substitute 1 tablespoon cayenne pepper for the jalapeno if desired.
I always recommend a dehydrator but an oven will do. Put the kale chips on a metal cooling rack (for air flow) and bake on the lowest possible setting. I would also crack open the oven door to allow moisture to escape. Check every so often and remove when completely dry.
Nutrition Facts (per serving)
141 | Calories |
8g | Fat |
13g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 141 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 7% |
Sodium 83mg | 4% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 3g | 11% |
Total Sugars 2g | |
Protein 7g | 14% |
Vitamin C 78mg | 86% |
Calcium 79mg | 6% |
Iron 2mg | 11% |
Potassium 361mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.