Kale chips with cheesy flavor – a vegan snack
Delicious, crunchy kale chips – 100% vegan and raw, made in a dehydrator. A true superfood, packed with vitamins A, K, and B-complex, as well as valuable minerals.
Equipment
- Blender (preferably a jug/blender with a pitcher)
- Deep bowl
- Salad spinner
- Food dehydrator or air fryer
Ingredients
- 500 g (about 3 packages)
- 1 large tomato
- 1 clove garlic
- 1/2 onion
- 1 1/2 cup cashews
- 1/2 tsp salt (celtic is the best)
- 2 tbsp nutritional yeast
Instructions
- Wash the kale leaves thoroughly, remove the tough stems, and dry the leaves using a salad spinner or paper towels. The leaves should be completely dry so the dressing sticks well.
- In a jug blender, first blend the chopped tomato, then add the rest of the ingredients.
- Transfer the kale to a large bowl and mix thoroughly with the prepared sauce, making sure every leaf is evenly coated.
- In a dehydrator: Arrange the leaves in a single layer on the trays and dehydrate at about 45°C (113°F) for 10–12 hours, until completely crispy.
- In an air fryer: If your model doesn’t allow temperature adjustment, use the lowest setting. Drying will take around 10–12 hours. For an even result, gently stir or rotate the layers every few hours.
- After completely cooling, store the chips in an airtight glass jar or container in a dry place to maintain their crispiness.
