1/4 cup cashews, soaked 2 hours
8 cups torn
kale leaves, washed and dried.
2 tsp. onion powder
3/4 tsp. sea salt
1 tbsp. apple cider vinegar
2 tbsp. water
If using oven:
preheat to 250 F. If using dehydrator: preheat to 115 F.
Combine the soaked cashews, onion powder, garlic powder, salt,
vinegar, and water in a mini food processor or blender and process
until smooth, scraping down the sides or using the tamper as
In a large bowl, use your hands to massage the cashew-mixture
into the kale leaves until evenly coated.
Oven Method: Line a baking sheet with parchment paper, then
spread the kale chips across. Bake 1 1/2 to 2 hours, or until leaves
are crisp but not burnt, tossing halfway between baking time. Enjoy
Dehydrator Method: Spread kale chips onto 4 mesh dehydrator
sheets, and dehydrate for 10-12 hours or until crispy.
Your question and comments are welcome