By Chef: Amanda Maguire
Posted: January 22, 2015
Super healthy kale coated in an herbed cashew cheese sauce and dehydrated to crispy, crunchy, snack-a-licious perfection. Talk about a fun and delicious way to get in a solid dose of green leafy veggies!
To make the cool ranch dressing
- 1 cup raw cashews, soaked in water for 2 hours or more and drained
- ¼ cup filtered water
- 2 tablespoons nutritional yeast
- 1½ tablespoons dried chives
- 1 tablespoon apple cider vinegar
- ½ teaspoon each: garlic powder, onion powder, dried dill, dried parsley
- heaping ¼ teaspoon fine grain sea salt + more for sprinkling
To make the kale chips
- 1 large bunch curly kale, de-stemmed and torn into bite-sized pieces
- ¼ cup red onion, sliced thin
- Add all of the cool ranch dressing ingredients to your blender. Slowly increase the speed from low to high and blend until smooth, scraping down the sides a couple of times if necessary. It will be very thick.
- Transfer the dressing to a large mixing bowl and add in the kale and red onion. Using your hands, thoroughly mix the kale, red onion, and dressing until the kale is evenly coated.
- Transfer the kale to 2 Teflex-lined dehydrator sheets and arrange it in a single, even layer. Lightly sprinkle with salt. Dehydrate for 6 hours at 115˚, or until the chips are crisp. Alternatively, if you don’t have a dehydrator, you can bake the chips on 2 parchment-lined, rimmed baking sheets at 300˚ for 12 minutes, rotate the pan, and bake for an additional 12-14 minutes. Bake time will depend on your oven, so make sure to keep a close eye on the chips.