Definite S.F.O Update (Seriously Freakin’ Outstanding)
My most favorite all time amazing snack. They are spicy, crunchy, decadent and healthy all at the same time. Oh and they are easy too! Beware however…they are Seriously Freakin’ Addicting…
Spicy Nacho Kale Chips
1 large bunch curly or Tuscan kale, washed and very dry**
1 cup cashews (soaked in water for at least 6 hours, drained)
1 medium red bell pepper, seeded and roughly chopped
Juice of 1 medium lemon (2-3 Tablespoons.)
1/2 cup nutritional yeast
1/4 cup water
1 large clove garlic
1 teaspoon salt (or to taste)
1/2 teaspoon ground cumin
A good dash of cayenne pepper if you like it spicy
Servings depend on how much self control you have 🙂
Trim the toughest part of the kale stems, and cut or tear leaves into bite-size pieces. Fill a large bowl with water and place kale pieces in water. Swish the kale around so that any debris floats to the top. Drain, and dry completely in a salad spinner or with towels. Once dry, place kale pieces in a large bowl with enough room for mixing the kale with the cheese sauce.
To make cheese sauce~ combine all ingredients for the sauce in a high-powered blender or food processor and blend on high until smooth.
Combine cheese sauce and kale pieces, and use your hands to massage kale with sauce. (It’s fine if coating is uneven or if there are big globs of cashew cheese. In my opinion, the cheesy parts are the best part of the final product!)
Preheat oven to 200°F. Spread kale pieces on parchment-lined baking sheets and bake for about 1 hour. Remove form oven and flip and bake for another 1 1/2 hours or until crunchy. The curly kale will take a bit longer.
Tips & Notes~
**Completely drying washed kale pieces is an important prerequisite for yielding kale chips with maximum crunch factor. You can even washed the kale a day before and leave the pieces to dry overnight to ensure they are perfectly dry.
You can add any dry spices or even fresh herbs that you would like such as curry powder, chili powder, parsley, basil or rosemary.