Raw vegan kale crisps with cheesy flavor
Delicious, crunchy kale crisps – 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
- 360 g (about 2 packages)
- 1 medium tomato
- 1 clove garlic
- 1/2 onion
- 1 cup cashews
- 1/2 tsp salt (celtic is the best)
- 2 tbsp nutritional yeast
- 1 tsp apple cider vinegar or lemon juice
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 an air fryer: I used the highest temperature setting ( 90°C), which took about 3-4 to fully dry. In a dehydrator: Arrange the leaves in a single layer on the trays and dehydrate at about 75°C for 8–10 hours, until completely crispy.
- After completely cooling, store the chips in an airtight glass jar or container in a dry place to maintain their crispiness.
