Mexican Cheesy Kale Chips

The peak of summer is upon us with all of the garden’s bounty beginning to appear in mass.

We’ve had kale going strong for well over two months. My solution to that is Kale chips and green juice. I’m also a big fan of marinated Kale salad. I’ll share a couple of these later. For now, let’s talk about Kale chips.

I’ve made Kale chips using every possible combination of marinades but here is my favorite. I’ll walk you through it gently because they’re delicious and you don’t want to blow it. But WARNING…they are addictive!

Mexican Cheesy Kale

Preparation

Soak 1 -2 cps. Raw Cashews in just enough water to cover for at least 6 hours to overnight.

Pick or buy about two ponds of Kale leaves. Wash it thoroughly and pull the stems out while tearing the leaves into 3 or 4 inch pieces. (Save the stems for juicing or compost) Spin in salad spinner and place in a large kettle or bowl.

Measure into the blender or food processor the following: (add wet ingredients first)

½- ¾ cp. Olive oil

¼ cp. Lemon juice

2 Tbs. Apple Cider Vinegar

½ cp. Water

½ teaspoon Turmeric

¼ teaspoon Chipotle Chili Powder

¼ teaspoon Cayenne Pepper

½ teaspoon Cilantro (dried)

1 teaspoon Sea Salt

¼ cp. Nutritional Yeast

Add Cashews and the soaking water

Blend or process until smooth and creamy

Pour over Kale pieces and massage into Kale. Marinate in refrigerator for a few hours. Dehydrate at 115 degrees for about 15 hours.