Cheesy Kale Chips Recipe
 
Ingredients
  • 200 g of kale leaves, removed from the stem
  • "Cheesy" sauce:
  • 50 g of cashew (1 dl or 1 and ¾ oz)
  • 50 g of sunflower seeds
  • ½ big red bell pepper (90g)
  • 1 tbsp apple cider vinegar
  • 10 g nutritional yeast
  • ½ tsp salt
  • 5 g of yellow onion (zittau) or 10g of red onion
  • Additional water if the sauce is to thick for your blender to spin it around.
Instructions
  1. Wash the kale leaves, rip them into bite size pieces and place them in a big bowl.
  2. Blend the cashews and sunflower seeds in a blender until you have a coarsely ground flour. Then add the rest of the ingredients (except the kale) and blend it well. If you use soaked nuts and seeds, then just blend it all together at the same time. If your blender has a hard time mixing the ingredients, you can add a little water to make it thinner.
  3. Add the cheesy "dressing" to the bowl and mix it well with the kale pieces so every piece gets a layer of dressing.
  4. Spread out the kale on baking sheet covered with baking paper and bake them in the oven** at 212 °F (100 °C) for about 20-30 mins until they are dry and crispy (keep a close eye on them - so they don't burn). You can also dry the cheesy kale chips in a dehydrater at 104-118 °F (40-48 °C* ) for 9-12 hours, until they are dry and crispy.
Notes
* I normally dehydrate the cheesy kale chips on a silent program that runs between 107-118 °F (42-48 °C) for around 9-11 hours. If you want them to be raw and dry them below 42 C, it might take an hour or two more.
** Avoid giving the kale chips more than 212 °F (100 °C) as this will make them burn more easily. Just a slight brown/burned touch can give them s a bad taste.
Recipe by Dittechristina.com at https://dittechristina.com/diy-cheesy-kale-chips-recipe/